In my research to begin knife making I've seen more than a few posts, on this site and many others, in which guys state their misgivings about using wood which isn't old or hasn't been stabilized, seasoned, etc. for their handles due to its tendency to crack and warp out of shape. My question is: what's a beginner without ready (or really any) access to wood like that to do? It seems like my only real choices are micarta and Dymondwood, which leaves me a bit disappointed as I've always kinda had a thing for nice hardwood and was hoping to use it for most, if not all, of my knives. Heck, I've got some bloodwood that's been sitting here for a couple weeks (and is looking really good thus far) and now I'm afraid to use it for fear it'll eventually turn on me and crack or warp and wreck the knife or something. Advice?