I took a SOG seal knife to work the other day and it makes an excellent butcher knife.Partly because of the blade design but also because the Zytel checkered handle really gripped the hand even when meat fat and blood(or purge)got all over it.I find also that the standard Res-c handles grip pretty good when oily or bloody as the texture grabs the hand.That being said the smooth sections on knives like the DMCG turn slick as oiled glass when oily.All this leads me to believe that this a frequently overlooked part of what makes a good knife.What I mean is that not all materials or handle shapes are good for all applications,for instance I've found that Kraton actually seems to grip better when wet with just water(such as you might encounter when using the knife in rain or fishing).However put some soap on your hands and grip the same knife and even checkered grips slip and slide.Try grabbing your favorite knife and dip your hand in motor oil then see how well you can hold onto it,even go to the sink and get some handwash liquid and try the grip out,then you'll know if the handle and grips are ecure enough for any situation.