Guindesigns
Well-Known Member
Hey Guys and Gals, Long time no see.
I'm working on a kitchen knife and was thinking of using some cherry wood for the handle. I remember reading somewhere that cherry wood didn't need to be stabilized, my question is how regular wood vs stabilized wood defends against bacteria and mildew growth.
thanks in advance for any advice.
I'm working on a kitchen knife and was thinking of using some cherry wood for the handle. I remember reading somewhere that cherry wood didn't need to be stabilized, my question is how regular wood vs stabilized wood defends against bacteria and mildew growth.
thanks in advance for any advice.