Now that one duty of the partental taxi service is out of the way I can put in some more.

My first sharp knife had a very ordinary handle but it worked; it was a plasticised type of timber but a bith short for me. That was the main reason I got the heavier knives when I started running camps; the handles were much better suited, with full tangs through the timber panels. The pet meaters, though, wouldn't countenance anything other than plastic handles, so there were no crevices into which the detergent couldn't get. These handles were textured so that, no matter how wet and slippery with blood & guts, water or detergent, your grip was secure.

My experience is that the knife can be of only reasonable quality but will do well if you care for it. A really good knife that is given only 'ordinary' care will go the way of all flesh very quickly. One trouble I have is getting good quality paring knives with good blades and handles. Most are so easily thrown out with the kitchen scraps (my ex) that many places in the bush don't stock them because, keeping the likelihood of such a fate in mind, the expense puts customers off and the retailers respond only to high demand and thus don't stock them. Bit of a circle actually.

Cheers, Rowan

Enough from me