Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Has anyone tried their octagonal handles? They seem like a simple enough design, but it's hard to tell what the fit and finish are like from just photos. For example, they don't seem to have any taper, but I can't tell...

Thanks for the links! I am a custom maker and am in the process of learning how to make a wa handle. I thought it may be good to offer the option of a cheaper handle installed instead of a custom for someone that wants to spend most of the money on the blade and not the handle.

Thanks for the links! I am a custom maker and am in the process of learning how to make a wa handle. I thought it may be good to offer the option of a cheaper handle installed instead of a custom for someone that wants to spend most of the money on the blade and not the handle.

John,

I've seen pictures of the damascus you make and it would be a crime to put a plain magnolia (ho-wood) handle on a knife made from it. I'd say the minimum handle you should offer is the ebony/pakkawood ones from The Epicurean Edge, but even that's pushing it. Knives like yours cry out for ironwood or redwood burl.

I'd love to see a tutorial on making a wa-handle from our resident experts, but I'd hate to take them away from their work. But maybe if we ask nicely...