Thread: Show me your knives

Originally Posted by norsk

It all comes down to moisture content at the end of the day.

20 years in an open shed in the Buller vs 20 years in Central Otago will give two different moisture contents.

You ideally want 12% or less.

I put Kauri grips on my kiwi knife,although its a soft timber 20 years later they are still fine.

Stabilising is the way to go for alamost all knife handle wood for elimination of moisture uptake and also adds a toughness to the wood that aids in wear resistance. I have a reasonable amount of swamp Kauri and have used it on a number of knives for those in the US who want NZ woods.