- Joined
- Mar 4, 2019
- Messages
- 120
I purchased two Warther knives: 7" Santoku and 9" chef. Have had them just over one week. So far I am liking them. I wanted USA made. I am not a chef so these are for home use.
These seem well made. Finish is acceptable for the price. Not quite as perfectly finished as higher priced knives but fully functional. Only use will reveal if they hold an edge well.
So far my only gripe is the wood handles. The old fashioned simple flat sided handle shape is fine. The blade end of the handles has squared off corners making a pinch grip a bit uncomfortable.
If I were to slightly round off the corners of the wood (light wood grain, "Natural Handle"), would that cause any concerns?
Is the wood saturated with some sort of finish/resin?
Or just a surface finish? Would un-preserved wood be exposed that would absorb water?
Should the exposed wood be treated with some finish?
I realize that possibly no one except Warther folk will know the answers to these questions but I want to put them out in case someone does.
Any input is most appreciated.
Craig T
These seem well made. Finish is acceptable for the price. Not quite as perfectly finished as higher priced knives but fully functional. Only use will reveal if they hold an edge well.
So far my only gripe is the wood handles. The old fashioned simple flat sided handle shape is fine. The blade end of the handles has squared off corners making a pinch grip a bit uncomfortable.
If I were to slightly round off the corners of the wood (light wood grain, "Natural Handle"), would that cause any concerns?
Is the wood saturated with some sort of finish/resin?
Or just a surface finish? Would un-preserved wood be exposed that would absorb water?
Should the exposed wood be treated with some finish?
I realize that possibly no one except Warther folk will know the answers to these questions but I want to put them out in case someone does.
Any input is most appreciated.
Craig T