Instead of using toxic chemicals, I use finishes on wooden cooking utensils made from plants and bugs. This is great, as long as you don’t mind eating bug juice. Here are the four best, from right to left, Chinese style.
- Linseed Oil. Flaxseed oil, which is usually heat treated to decrease drying time. (That’s an old Elijah Craig bourbon bottle, by the way.) I use the brand Tried and True, who makes a great “Danish Oil,” which dries quickly. That big Walnut scoop turned that color with just one coat.
- Shellac. Essentially bug secretions which are dissolved in denatured alcohol. Comes in a variety of shades, and is easily homemade. Those two mason jars in the middle are dark amber and blonde, and made by yours truly. It leaves a very shiny finish.
- Wax Finishes. The most durable is Carnauba wax, which is what that Liberon turner’s wax is made from. The carver’s mallet on the end is covered in that wax, which gives it a good bit of shine. Beeswax polish is made from beeswax and a combination of either an oil and/or turpentine. Terps can be a little sketchy on cooking utensils, so I go with linseed oil.
- Nothing. My favorite finish, which is on most of my personal utensils. As woodworkers like to say, it’s free, and available everywhere. If you really cook, your wood will soak up a nice finish in no time.
As the great food writer Michael Pollan says, don’t eat anything with ingredients you can’t pronounce. The same goes for food safe wood finishes. If you can’t pronounce the ingredients, don’t put that finish on your spatula.