The handle of the knife handle is one of the fundamental elements beyond the aesthetic aspect of the handle itself.
In addition to the type of material that characterizes itall forms must respect the ergonomics of the hand to allow safe use.
The forms are not only linked to the imagination of the maker but also to fundamental rules of hand ergonomics.
Now tell you how many knives have the shaped handle for purely aesthetic reasons or how many are made considering the ergonomics of the hand becomes a statistical research.
Surely when you hold a knife “thought” the difference is immediately perceived.
To simplify it, we say that some makers tend to do something artistic and therefore privilege the form from an aesthetic point of view, other makers give more importance to a good grip based on experience and have models made, or others, build the handle according to the type of use of the knife they respect the ergonomic rules of the hand and clearly always to the experience.
Now, in addition to the shape, the materials can significantly change the grip and therefore improve the grip of the knife in use, but surely what I can tell you is that some dimensions, shapes and shapes greatly improve the grip of the knife because they respect the ergonomics of the hand.
Also in this case the choice of the shape is very tied to the destination of the knife:
The size of the knife handle
The measures I recommend are the following:
- 115 mm minimum on small knives from 21-23 cm
- 125 on larger 30 cm knives
Indicatively you can use these reference dimensions but if you are looking on the internet then find the sizes of the knives you like and make a personal analysis but with these you are not wrong.
Ps. It can also be useful and interesting to measure the hand of the user if you make a custom.
The three-dimensional shaping
The profiles that I have inserted as an example are clearly in view, but the knife is three-dimensional and therefore must be rounded or shaped appropriately to make it as ergonomic as possible.
It is very common to see the reductions of the knife section at certain points above all on knives of value or large size to make it more ergonomic and balanced in the hand.
The shape of the handle of the knife must be thought of very well, both as a shape and as a choice of material.
Clearly the use of the knife and its intended use better orient the maker in choosing the right material and the best shape of the handle even if this means penalizing the aesthetics of the knife a little.
Today the great variety of materials allows us to “play” really, managing to give both an aesthetic value and knife performance.
A very elaborate handle also means many more hours of processing that go to affect the knife cost.
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