do you prefer wood, plastic or fibrox knife handles? and why?
I use fibrox handles on forshner knives. its a combination of plastic and fiberglass. It doesn't get as slippery as plastic does and it doesn't make my hand cramp up like wood handles do. it has a softner feel to it than wood does in my opinion anyway. Also its cheaper than the traditional rosewood handle knives are.
I thought any equipment with wood in it had to be stopped being used...according to our health dept.. wood cannot be thoroughly cleaned as well as plastic or other materials...we had to elimate our wood handled knives a few years ago.
Forschner Fibrox for me. I like 'em. I can get wood handles, but they are too slippery for me. I like how I can bend the blades of the fibrox knives when cutting. The woodies just don't feel right; they don't bend right. I'm just used to the fibrox knives.
Under Ohio state meat inspection we were forced us to use fibrox for years but now they are back to wood which can be kept cleaner due to the smooth handle.
I like wood but was banned by Health Department. Sometimes I think those guys just make things up on the spot. One inspector will say one thing, the next one will say the opposite. I think I'm going to start a thread: Dumb Things Health Inspectors Demand.
Wood! As long as you clean them right I think there fine. I see alot of times when guys mark them they open the wood up for bacteria but if you dont cut the handle up they stay find. Thats what they make a power washer for.
