My nephew (who has already made me a fantastic Gambrel and S-Hook) is looking at getting into knife making. He is thinking about making high quality knives of Damascus steel from scratch and I was wondering what the other folks on here who make them could advise. Do you normally buy in blanks and grind them to suit, or do you forge the blades from scratch?
Also, as regards handles, I have seen numerous knives on here with wooden handles but Food Safety etc would advise plastic, is there some way of treating the wood that renders them impervious and therefore considered "safe" under food hygiene regulations?
Thanks in advance