THE FIRST STEP TOWARD DUODJI

The process of preparing the skin from a reindeer’s legs— starts the moment one decides to harvest a reindeer for food. Choosing the right animal is not just about the quality of the meat—it’s also about the potential of each part to be used in duodji, the Sámi traditional craft that carries generations of knowledge.

When the time comes, the first incision into the skin must be made with the utmost precision. Every cut must be deliberate, guided by the correct angle and technique. A single slip of the knife can damage the skin, creating holes that ruin its potential for use—a precious resource lost. It is therefore essential to understand the tension, structure, and direction of the skin, and guide the knife along the leg with care.

As you work your way down the leg, the knife follows the skin closely—all the way to the hooves. The leg skins are not simply removed, but preserved in their entirety. Around the hooves, the skin must be loosened gently, step by step, without tearing or cutting incorrectly. The hooves themselves are also valuable—they are boiled together with the bones and used in food, often as a base for broth or in traditional dishes. Nothing is wasted. Everything has its place and purpose.

When the time comes, the first incision into the skin must be made with the utmost precision. Every cut must be deliberate, guided by the correct angle and technique. A single slip of the knife can damage the skin, creating holes that ruin its potential for use—a precious resource lost. It is therefore essential to understand the tension, structure, and direction of the skin, and guide the knife along the leg with care.