How to clean and care for wooden utensils

If there is a subject that causes doubts and even some controversy, it is the cleaning of wooden utensils. This is because it is often said that boards and spoons of this type, for example, are true breeding grounds for fungi and bacteria, and come into direct contact with food.

But does all this concern with wooden utensils actually make sense? Some say, in turn, that, taking proper care with hygiene, they are no more dangerous than other materials used in the kitchen.

So the question arises: how to properly clean wooden utensils? Below you can find the main guidelines for this and also tips to keep them longer.

Step-by-step instructions for cleaning wooden utensils

Check out below the guidelines of Rodrigo Torres, chef at Dom Divino Patisserie, for sanitizing wooden items, such as meat boards, spoons, etc.:

1. To disinfect utensils and wooden boards, the first thing you should do is remove any food residue.
2. Wash utensils well with a hard bristle brush or sponge and mild detergent.
3. Rinse.
4. Heat enough water to get the utensils submerged.
5. Add 2% bleach to the total amount of water. For example, if you heat 4 liters of water, you must mix 8 ml of bleach.
6. Fill a basin with this solution and place all the utensils to be disinfected inside.
7. If necessary, put some weight on top so that the utensils remain submerged. Leave them there for 15-20 minutes.
8. Rinse all utensils well.
9. Leave to dry preferably in the sun and standing so that no moisture accumulates in any part of them.
10. Store in a dry and ventilated place.

6 tips for conserving wooden utensils

Below, chef Torres highlights some tips that help increase the lifespan of wooden utensils:

1. Wash them right after use, preventing them from remaining dirty for a long period of time.
2. Reserve a specific place to store only wooden utensils, avoiding damage to them when they come into contact with knives, forks, etc.
3. When noticing that the wood of the utensils is dry, apply a little mineral oil to the very dry wood to moisturize it.
4. Avoid storing them in damp and dark environments.
5. Do not let boards or wooden utensils soak. As they can absorb some of the water, which will likely result in wood rot in the long term.
6. Avoid using the most abrasive part of the sponge when cleaning, giving preference to the softest part, avoiding damage to the wood.

When to throw away the wooden utensil?

Are you bothered by the odor of your wooden board and have you even considered throwing it away? Maybe it’s not the time yet… Write down this tip:

Solution to remove odor from wooden utensils

1. Place the board or other wooden utensil in a solution with 1 tablespoon (soup) of bleach + 2 cups (tea) of hot water + 1 tablespoon (soup) of sodium bicarbonate;
2. Let it “soak” for 15 to 20 minutes;
3. Rinse and dry well.

If the biggest problem with your wooden utensil is stains and/or roughness, the tip is to use sandpaper where there is damage.

But, it’s worth mentioning, when wooden utensils start to form cracks or chips, it’s time to discard them, as this accumulates food and bacteria!

Why bet on wooden spoons?

Especially the wooden spoon is part of most kitchens. And the reason for this is quite simple: it does not damage non-stick pans (also widely used) and the handle does not heat up, thus preventing burns when cooking.

Wood x plastic x glass board

In view of the concern with the hygiene of wooden boards, some people choose to replace them with plastic boards. However, it is worth noting that these can also crack after excessive use and end up accumulating microorganisms.

Another type of existing cutting board is the glass one. It does not have grooves (which can be a means of bacteria proliferation), however, the downside is that tempered glass is not recyclable. Also, any damage will cause you to have to buy a new board.

But, regardless of the choice, the cutting board must always be well sanitized to avoid future contamination. A very important tip is not to mix foods when preparing a meal. You should not, for example, use the cutting board to cut raw meat and then use it to cut a vegetable.

The suggestion, by the way, is to have, if possible, a cutting board for each type of food in your house: for example, one for meat, another for vegetables, another for vegetables. Here’s the tip!