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Thu Dec 26, 2013 11:27 am
For handles, I prefer Tung Oil or Tru Oil, both will penetrate and harden in the pores and can be re applied easily when needed.
Thu Dec 26, 2013 11:42 am
I've used Tung Oil and more recently Watco Danish Oil with great success. I put 3 light coats of the Watco Danish on a few handles a couple of months ago and it works great. It's not slick at all and seals well.
Thu Dec 26, 2013 12:36 pm
I've heard of people using tung oil and have been meaning to try it out.
Thu Dec 26, 2013 1:14 pm
Tru-Oil, 3 coats, lightly sand with 400-600grit sand paper between each coat and your goo to go.
Thu Dec 26, 2013 2:36 pm
If i decide to buy the Richmond Laser Aogami Super 240mm Gyuto Bubinga, do I need to rub the handle with oil after that ?! Is it not for professional use ?!?
Thu Dec 26, 2013 2:53 pm
From the look of the pic I would say it is a finished handle and safe to use. I haven't used that knife, but it shouldn't be semi-glossy and the wood grain shouldn't stand out like that if it was just sanded and left bare. If nothing else, there is a review from a professional chef showing that it is being used in a professional kitchen anyway. lol
Thu Dec 26, 2013 11:00 pm
Most Japanese handles are not stabilized/sealed and are used in professional kitchens all of the time, including over in Japan. The handles made in the US are a little different and may or may not be "sealed", depending on who made the handle.
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