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Thanks for the tips guys. I will strip it of bark, raise it of the ground, stick an old bin over it and most importantly, save up for an iPad. Lol

I have finally managed to get hold of a decent size chopping block. What's the best way to keep it for it to last as long as possible, as I won't easily get hold of a new one?

I found this old thread: http://www.bushcraftuk.com/forum/showthread.php?t=86353 Describing how to stain a kuksa. Has anyone tried it? All I get is a separated mess or maybe there is another way to stain? Any pointers would be greatly appreciated.

When explaining something to a beginner (that would be me) I'd rather have to many words instead of not enough. Thx for the explanation Ruud and thanks again for everyone's kind words.

Forgive my ignorance here but I thought you were supposed to cut across the grain to stop the wood splitting? Feel free to correct me if I'm wrong.

Thanks for all the nice comments guys. I had a few problems getting to all parts of the bowl. Will it make it easier next time if I get a lefty spoonie as well or is it just my inexperience?

It might not be the prettiest first spoon but what it has done is given me the bug BAD! Now I just need to find a bigger piece of wood to have a go at a kuksa.

Ok then but what oils(s) to use? In the link Teepee posted they're talking about boiled linseed and turpentine, not the best combination for a drinking vessel, or am I wrong?

In the video " spontaneously combust", not sure I would want to put that on a kuksa!

Thanks for the info and no it was this thread I found. The info in the link you provided doesn't seem to be very food safe. I wonder what oils the guy in the thread I found used?

I found an old thread on here discussing using the London finish on a kuksa (currently on the lookout for a nice piece of wood to have my first go at making one). Could someone explain what the London finish is?

What scares me a it is, what will happen to the mark when you start sharpening it? Will it get bigger, smaller or stay the same? Will it make it harder to sharpen? How is yours behaving when you sharpen it? Sorry about the rant but I want to make sure I know what's going to happen to it since...

I wouldn't dare start re-grinding this tool, remember I'm a complete noob at this. I'll probably send it back as I'm a bit scared of what will happen when I start sharpening it. Thanks for everyone's coments.

Call me silly or patriotic but unless I get serious problems with this one I'll stick with hans or possibly svante.

Is this picture better? and yes I have contacted maker and supplier but not heard back yet, btw you could be right. It looks like a piece of the edge is missing

The defect IS in the cutting edge. The back of the blade is smooth as.

Noob query here. I received my first ever spoon today and I'm a bit concerned. As you can see in the picture directly above the black mark there is a small 'bump'. Is this normal or should I return it for a replacement? Btw it's the Hans Karlsson right handed spoon knife. Hope someone can help...

Is danish oil food safe? Or did silverhill mean tools coming in contact with food?

In the beginning, at least I'll be carving mainly food vessels ie spoons and kuksas so I suppose they do need to be food safe. Better safe than sorry, eh?

Just got myself a nice axe and some carving knives. After a quick search it seems camellia oil is the way to go. Does it have to be tool specific one or can I use something like this...