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April 27, 2024
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How to clean and store wood utensils

If there is a subject that causes doubts and even some controversy is the hygiene of wooden utensils. This is because much is 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 worry about wood utensils, in fact, make sense? There are those who say that taking proper care of hygiene is no more dangerous than other materials used in the kitchen.

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

Step by step to clean wooden utensils

Check out below the guidelines of Rodrigo Torres, chef of Dom Divino Patisserie, to sanitize items such as wooden boards, spoons, etc.:

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

6 Tips for Preserving Wood Utensils

Below, Chef Torres highlights some tips that help extend the life of wood utensils:

Read also: How to conserve wood and keep it beautiful

Wash them shortly after use to prevent them from remaining dirty for a long period of time.
Set aside a specific place to store only wooden utensils, avoiding damage when coming into contact with knives, forks etc.
When you notice that the wood of the utensils is dry, apply some mineral oil to the very dry wood to hydrate it.
Avoid storing them in damp and dark environments.
Do not let wooden boards or utensils soak. Because they can absorb some of the water, which will likely result in long-term wood rot.
Avoid using the most abrasive part of the sponge when cleaning, giving preference to the softer part, avoiding damage to the wood.

When to throw away the wooden utensil?

Are you bothering with the odor of your wooden board and even consider throwing it away? Maybe it's not time yet? Write down this tip:

Solution to remove odor from wood utensils

Place the board or other wooden utensil in a solution with 1 tablespoon bleach + 2 cups hot water + 1 tablespoon baking soda;
Soak? 15 to 20 minutes;
Rinse and dry well.

If your wood tool's biggest problem is stains and / or roughness, it is best to sandpaper where damage is present.

But, it is worth noting, when the wooden utensils start to crack or splinters, it's time to discard them, because it 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 nonstick cookware (also widely used) and the handle does not heat up, thus avoiding burns when cooking.

Read also: Wash the dishes with detergent or bar soap?

Wooden board x plastic x glass

Faced with concerns about cleaning wooden boards, some people choose to replace them with plastic boards. However, it is noteworthy that they can also crack after overuse and end up accumulating microorganisms.

Another type of existing cutting board is glass. It has no grooves (which may be a means of bacteria proliferation), but the downside is that tempered glass is not recyclable. Also, any damage will cause you to buy a new board.

But whatever the choice, the cutting board must always be well sanitized to avoid future contamination. A very important tip is not to mix food 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: one for meat, one for vegetables, one for vegetables. Here's the tip!