2torial #0505: Learn2 Choose a Kitchen Knife (Continued) Learn what makes good handles and blades These days, handles are made from either hard plastic, or wood. While a wood handle looks mighty fine, and provides good grip when wet, it can also deteriorate over the years. Once a wood handle pulls away from the tang, for instance, bacteria will have a lovely home. Splinters and cracks are common as well, which is why most handles are plastic these days (along with reduced costs). Plastic, as we all know, will last a very long time. It can be textured to provide good grip, and molded easily to conform to your hand. The edge is formed mostly by grinding. The "grind" can be a taper grind, flat grind or hollow grind. A flat grind is cheaper to produce than a tapered grind, which is used on most forged knives. A hollow grind can be extremely sharp, but can be broken more easily, as it's thinner than a taper grind. An edge can also be very finely serrated, and the new lines of "never sharpen" knives have these edges. Serrated edges are terrific for slicing crusty bread and, oddly enough, tomatoes, but are not desirable otherwise. A serrated edge will often tear, rather than slice, and will catch bits of material in the serrations. Serrated edges are not repairable, and if the blade is damaged (which happens!) you have to toss the knife in the trash. The blade on a "never sharpen" knife is thin and flexible, rather than thick and stiff. This usually means that it takes more effort and care to get a good result. The big advantage that these knives have over others is their price, and that's why so many are sold. Step 3