Rinse thoroughly with water when finished, and repeat if necessary. Add a coarse salt to the mixture for more abrasion.
Rinse using warm water and either your hands or a clean sponge. Repeat as needed or if desired.
You can add a teaspoon of lemon juice to help cut the vinegar smell. You don’t want to soak wooden utensils often, but it’s good to periodically soak and disinfect them, or to treat odors or any suspected mold growth by soaking.
Rinse with hot water and soak for a few more minutes to remove any residual bleach. Towel dry the spoon then let it sit and air out. Bleach is best used on utensils that have been packed up or out of use for a long time and might have picked up mold or germs.
Create a routine “check-up” for your wooden utensils and extend their lifespans by treating stains, sanding rough surfaces, and conditioning the wood.
Keep a supply of 100, 200, and 400 grit sandpapers on hand just in case. If you opt to work from a coarser grit to a finer grit sandpaper, wet the spoon in between sanding sessions. Give it a rinse in hot water, then towel dry and let it sit to further air dry for a half hour or so. When you sand with the finest grit sandpaper for the final time, wet the paper and the spoon for best results. [7] X Research source
Mineral oil, a food safe oil that is commonly used by restaurants to increase the longevity of wooden utensils. [8] X Research source Coconut oil, preferably that’s not been processed by high heat. [9] X Research source Vegetable or canola oil will work in a pinch. You can purchase a specialty non-toxic oil from a cook’s warehouse or restaurant equipment store. Oil your wooden spoons when they start to look dry.
