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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 5:27 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2856
Location: CT
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.


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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 5:42 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
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.


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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 6:36 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
I've heard of people using tung oil and have been meaning to try it out.


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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 7:14 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4219
Tru-Oil, 3 coats, lightly sand with 400-600grit sand paper between each coat and your goo to go.



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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 8:36 pm 

Joined: Thu Dec 19, 2013 9:46 am
Posts: 3
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 ?!?


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 Post subject: Re: Cant decide between three knives
PostPosted: Thu Dec 26, 2013 8:53 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
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 ;)


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 Post subject: Re: Cant decide between three knives
PostPosted: Fri Dec 27, 2013 5:00 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2856
Location: CT
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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