Leather is definitely a no-no to me for a knife that is repeatedly used to prepare raw meat. It really needs to be micarta. As stated in an earlier post, when I cut meat, we were not allowed to use leather, wood, or stag handled knives due to health regulations. As someone that has suffered through hepatitis A from contact with raw meat, I take the warnings seriously.

If we were building a filet knife I'd be in total agreement.... but we're building a fishing knife.

Either handle works for me, but micarta is likely the better choice.

Good debates here and there. Here's what happening. We are building:
* Randall #7-5 inch
* #6 grind
* Stainless steel
* Thumb notches
* Wrist thong
...."ROLL CALL VOTE" for the "LAST OPTION"....Vote for one...and "ONE ONLY"! We ain't going backwards. The majority gets the nod. Final tally on Friday.
A) Stick with leather and make the option something else
B) Micarta handle
C) "Other" handle
Thanks, Capt. Chris

MICARTA handle... please

B micarta, bright color if possible

thanks
Peter

B) Micarta handle

Raindogs' argument swayed me.

The color that I think will stand out the most is white, so I suggest Ivorite Micarta.

B) Micarta handle (Green)

Tony

B)Micarta handle(Red/Blue)

micarta

micarta bright color