Wood the growth of the young timber in open stands after the old trees have been removed is more rapid than in trees in a closed forest, and in the manufacture of articles where strength is an important consideration such "second-growth" hardwood material is preferred. This is particularly the case in the choice of hickory for handles and spokes. Here not only strength, but toughness and resilience are important. The results of a series of tests on hickory by the U.S. Forest Service show that: The effect of rate of growth on the qualities of chestnut wood is summarized by the
Japanese kitchen knife construction (laminated vs. monosteel). Western handles have a bolster and a full or partial tang. These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials are often synthetic or resin cured wood and are non-porous. Chefs who prefer the feel of a Western handle enjoy a more handle-heavy balance and grip the handle closer to the blade. This allows for more weight in the cut. Japanese handles, on the other hand are often made of ho wood which is burned in, and friction fitted to a hidden tang. A buffalo