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Ergonomic knife handles?

post #1 of 11
Thread Starter 
Who likes em? Who doesn't? Why?
For me they never feel comfortable, and heavier ones like wustohf Ikons throw the balance for me.
I can use anything, but I have a wustohf trident with a CCA logo I really like, and also like the old forshner handles; all my fish & meat knives are victorinox.
post #2 of 11

I for one have absolutely no use for Ken Onion's "stylings," handle or blade.

 

Large as my hands are I am very comfortable with a slender coffin-shape handle, like that found on the vintage Deluxe Personna, and most every "conventional" handle shape, Wa or Yo.  Though I really do not at all like the bulbous/bulky/bulging type of plastic handles of fibrox/nsf knives.

 

 

Rick

post #3 of 11
I prefer old school handles, either French or Japanese. Not a fan if ergonomic, but I have not really had a lot of opportunities to use one.
post #4 of 11

Ergonomic for which knife technique? They look to me like they'd interfere in a pinch grip somewhat. Maybe OK for the hammer grip for powering through a melon or squash, but I don't use that grip much really. 

 

The bread knives with the dropped blade or the raised handle depending on your perspective I guess, I think those are a smart design choice, but I still don't own one. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 11
Thread Starter 
Thats probably my problem with them, that I pinch grip. Bread knives I actually like are few and far between. Used to have a wusthof one I liked a lot but it had a "classic" handle.
post #6 of 11

Beyond simplicity and cost effectiveness, a traditional Wa handle will never interfere with your grip and cutting technique the way an 'ergonomic' handle does.
The beauty of a Wa handle relay on this almost wabi-sabi concept: the blade (steel, geometry, edge) matters much more than the handle.
That may be the reason i dislike custom made fancy, expensive handles on Japanese knives. It's like not understanding the very idea of it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 11

I use a very loose pinch grip so handle shape really doesn't matter.

post #8 of 11
I just got a victorinox 10" chef knife yesterday as far as handles go I must say its probably the best ive used and ive used many. It is just the mid priced one with the I guess ergonomic "fibrox" handle.
post #9 of 11
Thread Starter 
The fibrox are just the regular handles of the victorinox, i think, and I like em too. They do make a more ergonomic one i'm not crazy about. I see you're in seattle, where are you cooking at?
post #10 of 11
I work at the Marriott on Yale St.
post #11 of 11
Thread Starter 
Nice. I'm at the greenlake bar and grill.
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