I need one respectable industry/academic/quotable source to
demonstrate that modern gourmet kitchen knives use rivets (the thing
that connects the handle to the blade) from such materials as
nickel-silver alloy, etc., much stronger than was used in the past. 
Even better (bonus money!) would be if the source (or another source)
says that these materials do not allow food particles to become lodged
in-between the rivet and the handle