- Joined
- Mar 22, 2006
- Messages
- 5,944
1st let me say I'm a big fan (as if you all didn't know) of mora knives just a little curious there seems to be a small bit of space between the handle where the ferrule is and the tang.. It seems like if you use your knife while working with food or game that it might become an area where bacteria might breed.. des anyone seal there's? Also I noticed the red handled moras are slippery when wet any advice on making the more grippy?