Riveted vs Molded handles on kitchen knives?

FoxholeAtheist

FoxholeAtheist

Joined
Apr 7, 2003
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I'm thinking about finally starting to buy some decent kitchen knives, and like the looks of the Messermaster knives, but I'm not sure whether to get riveted or molded handles. (That would be Meridian vs San Moritz) I've heard that the molded handles are easier to disinfect and are often more comfortable, but I like the look of riveted handles. I know that you can't advise me on what I think looks better, but does anyone have advise as to the practicality of one style over the other?

Thanks :)
 
Sure. The riveted handle version is theoretically stronger because of the full tang. In practice, however, it doesn't seem to matter. If it is stronger then it is probably stronger than it needs to be. Some people consider the handles on the San Moritz and similar knives to be more comfortabe because they have a more rounded profile. Personally, I don't agree with that either. If the knives are held properly (or at least in the manner taught in culinary schools,) then the ergonomic handle isn't an issue. Ergonomic handles seem to be made for those that hold kitchen knives improperly. Finally, there is no difference at all between the two in terms of sanitary issues. If there were, health departments would recommend one type over another and they don't. So it gets down to a matter of preference, I think. Buy whatever you prefer. Enjoy the new knives.
 
Personally I'd go for the riveted/full-tang. I'd also hunt for some wood or stone handles. But that's just me, a traditionalist in the kitchen.

Happ Shopping,
Bob
 
FHA

Before you cut loose of any $$$ please drop over to foodieforums.com and get some info on kitchen knives. You could probably do much better for the same or less $$$$. Of course there are high end kitchen knives, but there are less expensive knives that will outperform most German or European knives. Like Rats for the kitchen. LOL Go check it out.

Rob
 
I looked at Foodieforums, but I'm kind of out of my depth there. I've heard good things about Messermeister on these forums, so I thought I would give them a try. :)

Speaking of rats for the kitchen, it made me sad that they discontinued the Bog Dog, as I had thought about getting that for a kitchen knife. Pity. :(
 
I'd say a well executed molded handle is as hygienic as it gets. No holes or recesses for corrosion or bacteria to nest. Though a very well constructed handle with scales will also be good in this respect. The shape of the handle is more important than the materials. Still, I would stay away from most rubber handles on kitchen knives. The blade shape is the most important factor anyway, especially on the larger chef knives. I'd suggest handling all kitchen knives before buying, to see if the handle is delicate enough and a good cutting motion can be achieved.
 
FoxholeAtheist said:
I looked at Foodieforums, but I'm kind of out of my depth there. I've heard good things about Messermeister on these forums, so I thought I would give them a try. :)

Speaking of rats for the kitchen, it made me sad that they discontinued the Bog Dog, as I had thought about getting that for a kitchen knife. Pity. :(
Click to expand...

It works very well in the kitchen. My wife stole not only my BD, but also a HR AND a ZTNO for kitchen duty. The ZTNO really hurt, but it's my own fault for telling her Busse's never cost over $50 and then leaving it out. LOL

I was thinking of some Japanese knives that were not only hand forged, but also under the $100 mark. I'll try and find the link. E/M me if you get the chance so you can check them out. Of course those high end forged blades are a bit much if you're not a professional cook. 3-$400 for the home kitchen just doesn't make sense unless you hit the lottery.

Rob
 
Well, a further complication to this is that I would like to buy a stainless knife, since one of my eventual goals is to live on a sailboat and cruise it around. Needless to say, it's often humid on a sailboat, and when you are conserving water, you commonly do dishes with salt water. I know that no quality cutlery steel is going to be so stainless as to withstand this all the time, so I plan on fresh water wipedowns and keeping a rag with mineral oil handy.... but I still think starting off with something that's at least marginally stainless would be a better bet.

Additionally, I would like to start buying some SRKW (or Busse) knives, and I think that the "kitchen knife" budget and the "fun knife" budget are going to be one in the same, so a $50 production kitchen knife will probably win the budget war over a $75 hand forged one. :D
 
As far as I know the Swamp Rat knives are SR101 carbon steel, coated for protection but still a carbon steel. You would likely have some rust occurring at sea. The SR blades are coated except for the edge, so the only part of the blade you'd have to keep rust free would be the edge. Carbon steel is better for hard use such as impact and chopping, but for normal kitchen use I think stainless steel would perform just fine.
 
Sorry, I was really confusing two things there.

For kitchen use, I definitely want stainless. The SR knives I want would be fore non-kitchen use. The bog dog would have been nice for a dual-purpose knife as it was made of D-2.
 
Two words-Global knives. Forged cryo tempered knives-hardened to Rockwell rc56-58. Amazingly comfortable handles that grip well-and not at all slippery as you might think an all stainless knife might be. The thin blades slice like a dream.

I've owned just about every kitchen knife you can think of over the last 30 yrs and Globals are the only kitchen knives I'll ever buy again. Not cheap, but they're worth every penny, imho.
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I have seen Global knives used often by professional chefs. And from my experience with these knives, I'll pretty much second Boozoo's thoughts
 
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