Thanks for the advice. I'll have to pick up some Tung oil at Lee Valley Tools...seems like good stuff for a lot of applications. I'm sure it's more durable than what I used which is designed for sealing and protecting high quality cutting boards. Very light and leaves no taste...not an issue on a knife handle.

I cleaned up the blades but didn't polish off the black...just the grease and such. I gave the blades a good dose of Fluid Film and ran the Puukko over my kitchen steel. The burr poppped back and it's quite sharp now.