Bee, no worries. Some of my kitchen knives are carbon steel butchers' knives I inherited: they've been in use for perhaps 80 years. I've experienced no health problems from them, and in fact they caused me to grow a third eye (which is a redundant survival mechanism).

Another benefit which I noticed among the guys I camp and hunt with: no one ever asks to borrow my carbon Moras. I have several of them in the cook kit, and one on my belt. NO ONE ever asks to borrow it!

I have several very special fixed blade knives from custom makers, and high end production fixed blade knives. I carry and use the Mora! Because it is so inexpensive I don't hesitate to sharpen it in the field with the Sterling sharpener or some other similar "scraper" type sharpener. Something I'd never do with a higher cost knife. Therefore, it is always scary-sharp; it is easily "touched up" when it gets the least bit dull; no one wants to borrow or use it because it looks so yucky; and I've never found a camp task (an APPROPRIATE camp task for a knife -- no limb hewing or pit digging) it couldn't stand!
You made a fine choice.