Posted by Rachel Schwartz on 7/8/2020 to
Now Ya Cookin'
Wood has been used to make kitchen utensils and cutting boards for years--and with good reason. In addition to being sturdy and less likely to scratch your nonstick cookware, wood naturally has more antibacterial properties than plastic or metal. With the proper care, wooden utensils and cutting boards can long outlast their plastic or metal counterparts.
Start by washing you wooden pieces in the sink with hot water and some soap. Avoid putting them in the dishwasher as doing so can warp the wood. It's also best to avoid soaking any wooden kitchenware as prolonged submersion in water can cause the wood to swell and crack with time. Once clean, blot dry the pieces to remove excess water before setting them in the dish drain to air dry. Laying items like a wood cutting board flat on a towel to dry can create dark spots on the wood over time.
Once a month or so, rub your wooden utensils and cutting boards with a mineral oil or beeswax-based oil. This will prevent the wood from drying out and keep the grain smooth. Lay them out overnight on a clean rag or towel. In the morning, take a clean rag and buff the surface to remove any remaining oil before putting the tools away. Do not use vegetable or olive oil for this as those types of oils can go rancid.
If your wooden tools are second hand or thrift-store finds, consider sanding them down before following the steps above. Wood can get stained, but if your tools are stained while cooking, they are still safe to use. The stains should fade with time. Wood can also absorb strong flavors, so if you regularly cook with a lot of garlic or other strong flavors, your wooden tools may begin to retain some of that smell over time. To mitigate this, rub the wood with either the cut side of a lemon half or with a mix of baking soda and water to neutralize the smell.
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