Knife handles are made of everything from stone to cork, steel to aluminum to leather to rubber and a hundred different combinations in between.
Originally commercial culinary knives were handled in wood or antler, then later many fabricators switched to a plastic material called POM (also called Acetal or ‘Delrin’).
These days both of these are still common (not so much antler) and as well synthetic ‘wood-like’ materials, treated (stabilized) wood, fiberglass laminate (G10), acrylic, Corian, and stainless steel to name a few.
While any knife should be kept clean and dry and NEVER go in the dishwasher, synthetic or metal handled blades will be more tolerant of heat, moisture and impact. Wooden handles will feel warm, have decent grip, and offer a unique
Aesthetic. Rubber (or rubber coated) handles will have maximum grip even wet but be more susceptible to breakdown when exposed to heat, dirt and oils, and/or prolonged UV exposure. Corian or other solid surface materials are hard, heavy, and cold.
Ultimately your hands will tell you which they prefer. Listen to them.
