The carbon steel is much softer than stainless, so the cheap chinks can make it sharp by rubbing it on a oil stone. Those blades look pretty thin. That is another trait of something designed to be sharpened on an oil stone or a steel.

If you take a regular, heavy chef's knife and only sharpen it on a stone, without ever thinning the knife out, you will eventually have a thick edge that constantly needs tuning up.

When using that knife in the middle, remember you are cutting, not stabbing. Draw it towards you, so if it gets stuck you don't run your hand up the blade.