sodak said:
Let's not be misleading here. I think they're now $9.
They are a great buy, and very easy to sharpen due to the wide bevel. However, they are cheaply made (surprise, surprise), and due to the holes in the handle, I wouldn't be surprised if they rust out in a few years to water intrusion. But hey, for that price, you can always spring for another one. I tend to buy them in batches and give them as presents. I've got some great discoloration on my kitchen Mora, but I like a nice patina.
Whenever you get a new one, pour a little wd-40, or clp into the gap between the blade and the handle. Let it dry a day or so.
Then fill the gaps at the blade and handle junction with epoxy (5 minute epoxy is ok).
Do the same to the tang and handle joint.
When it dries, take sandpaper or steel wool and remove all or most of the red paint from the handle.
Rub a small amount of boiled linseed oil into the wood, once a day for a week, once a week for a month, and once a month for a year, then once a year forever. (or any other oil finish you prefer)
You now have knife that wont rust out from under the handle, with no crevices to catch food or meat and breed bacteria, and a handle that won't dry out and crack.
if you're using Carbon Steel wipe the blade down with Mineral oil (food grade from the pharmacy) and it won't contaminate your food and the blade won't corrode.
Even better, get one with a stainless blade and do the same.
No noticeable difference in use between the Stainless and the Carbon, both sharpen and hold an edge about the same.
They're cheap because the Swedes put everything into the blade, they figure you'll re-handle it and make your own sheath if it matters to you.
That plastic sheath makes a handy liner for a leather sheath.
If you need a step up, in quality and appearence, take a long look at the Helle knives from Norway. their laminated stainless blades are a real eye opener for people who think stainless is "no good for real knives", very reasonable prices for what you get. You get a lot.
Regards,
Gary