Light My Fire Swedish FireKnife ReviewNovember 12, 2013
- High grip TPE Rubber handle
- Thin blade
- The fire starter (duh!!)
- Sheath can only be carried on your right side
We’re currently having our kitchen re-done, and I refuse to eat chicken nuggets and fries from the freezer every night so I have used this knife, almost daily, at home and on the trail, for 3 weeks. Pair this with Light My Fire’s “Tinder on a Rope” and a nice steak and you’re doing better than most folks in a similar situation who lack this knife.
The Swedish FireKnife is a barebones, affordable fixed blade knife that has a Light My Fire fire starter housed in the pommel making it a must have in your camp kitchen.
If you keep in mind that this knife is really purposed to be used in your camp kitchen, you’ve got a tool that will last longer than most of the knives in your home kitchen. If you take this sucker out and trying to take a tree down with it, you’ll end up throwing it away. This knife excels in helping you make dinner on the trail.
DESIGN: CONSTRUCTION & MATERIALS
There are no frills here—plastic, TPE rubber and steel. This knife was designed to cut through a piece of steak or an onion, but, because of the thicker steel blade, you could easily cut up some kindling for the fire, which you can start with the fire steel that lives in the pommel! If Mora designed this knife for a great culinary experience, they got it right, and then some.
DESIGN: EASE OF USE
Option 1: Pull the knife out of the included sheath, cut your food, wash blade off in nearby stream, put in sheath.
Option 2: Pull the knife out of the included sheath, twist fire steel out of notched pommel, strike it against the spine of the blade, light your fire, put fire steel back in pommel, put knife in sheath.
It’s that easy.
STEEL QUALITY / EDGE RETENTION
The Swedes like to use their own concoction of steel, and in this case they are using Sandvik 12C27. I wouldn’t call it 100 percent stainless, but in all reality no kitchen knife truly is. They don’t need to be. For the intended use, this steel is perfect for this knife.
As far as edge retention goes, if you stick to your food groups—the edge will hold for a few seasons on the trail. If you start skinning the bark off of sticks, you’ll need to return to your sharpening stone sooner than later.
Fair warning: If you get the blade too hot, it will discolor—but, from what I have seen, it does not alter its performance.
Besides the blade discoloration, I can’t find anything wrong with this knife. I also can’t break it. Because of its thickness, the blade doesn’t bend like a kitchen knife, leading me to believe you could easily gut a fish with it and then cut through some potatoes. You will, however, wear out the fire steel after about 3000 strikes. Science has yet to come up with anything better, so we can’t fault these guys.