I make all my knife and axe handles from trees. You must let the wood dry completely. I usually cut my wood down to a managable size, but you have to allow for cracking, I put it in the attic of my garage/shed wherever is dry. Leave it there for at least a year. I have made handles for kitchen knives that spend a good amount of time in the sink (no matter what I tell my wife and mother). No cracks, now I will say some wood lends itself to sink time. Poplar, Hickory, Choke Cherry, and Osage do well on kitchen implements. I soak the wood in linseed oil, then I let it dry and coat it again. Maybe three times. Every once in a while it will need a refresh. I have never bought handle wood, antler I swap for.