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Side Street Studio's Guide to Essential Wood Care happy!

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Oil your wooden bowl or utensil on a regular basis. We recommend doing it on a monthly basis.

Ideally we recommend mineral oil. Food grade mineral oil is tasteless and odorless. It does not get sticky and does not become rancid with time. This is available from most local supermarkets & hardware stores. However, many of our artists recommend using Walnut oil or Olive oil as an alternative – both of these are excellent.

Rub on generous amounts of the oil (warmed just to room temperature) and allow to soak in. Repeat the process about 6-8 hours later, and repeatedly if necessary, until the oil is no longer being absorbed. Then wipe off any excess that remains on the surface.

Wash your wooden utensils without worry after oiling. But...  

Do not let wood utensils soak, and never wash them in a dishwasher!

Dry wooden boards and utensils thoroughly after washing. Wood dries faster than plastic, and is less likely to harbor bacteria on its surface.

Bowls that you regularly use for salads can just be wiped clean with a paper towel or J cloth. It will soak up any excess oils and be ready for your next salad.

Cutting boards should never be used interchangeably with meat (including poultry and fish) and other foods (like bread, salads, etc.), to avoid possible cross contamination from bacteria in uncooked meat products.

The USDA recommends that you wash wooden utensils (especially cutting boards and utensils used with uncooked meat products (including fish and poultry) with hot, soapy water, then rinse and dry. If you follow their instructions, first make sure the wood is well oiled before using it, and that the utensils have been at room temperature, not out in the cold. Follow with a generous oiling, since soap will remove much of the surface oil.

You can see many superb wooden bowls, platters & vases – all hand crafted in British Columbia at Side Street Studio's web site - [Link Removed]


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