Frequently Asked Questions

Q: What payment methods can I use? 
A: Our US and Canadian customers can use credit cards, PayPal, check or money order. For purchases from all other countries we accept credit cards or PayPal only! 

Q: What are your shipping costs? 
A: You can view an estimate of shipping costs by viewing your cart. However, final shipping costs will be displayed on the Invoice you see before confirming your order. 

Q: When I order a knife, will it be the exact one like in the pictures? 
A: Most of the times it will be. We try to update the pictures as often as possible. Sometimes the handle might be slightly different, but we do not "put the best knife on the picture" and pretend they all look the same! If a knife truly has an exceptionally different pattern on a handle, it will disappear from the page when it is sold. 

Q: How do I get information about the knife maker? 
A: You are always more than welcome to contact us about any of the products we are selling! Just check "contact" at the bottom of our page for our contact information. 

Q: What kind of maintenance my knife requires?
A: No matter if your knife is a stainless or a carbon steel knife, the best way to keep it in good working shape, is to make sure you wipe it dry after use and keep it in its sheath when not in use. Ocationally carbon steel likes a little household oil on it. Anything goes: canola, sun flower, olive... Even wooden handles like that! In dry conditions, parafin oli is great for the handles also... but not required! 

Q: How do I sharpen my puukko knife? 
A:Both sides of the blade are honed by holding the blade at a very fixed angle and gently but firmly pushing the blade away from yourself. Use the rough side of the honing stone and plenty of water. Repeat several times, alternating each side of the edge. The cutting edge of the blade is honed lightly on both sides at 30 degree angle using the finer side of the honing stone and less water. After sharpening there will be some burrs on the edge. You can feel these, by carefully running your finger over both sides of the blade. You can remove them, by gently rubbing the edge back and forth at a 90 degree angle against the stone. It seems harder than it is! Sharpening a puukko knife is pretty easy though, and comes "naturally" after a couple of times. Scandinavian knives holds the edge very good and you do not have to sharpen them very often. Remember though... sharp knife is always the safest knife to use!

Go Back