Our Guarantee

Tom and I love our work and want you to enjoy it too. If you're dissatisfied with your purchase--if it breaks or cracks or warps—we'll gladly replace it—or refund your money.

UNLESS, of course, you've put the poor thing in the dishwasher, used it as a hammer, or served beets and blueberries before it was properly seasoned.

Her new dishwasher claimed it was safe for washing wood. This spoon jumped down into the coils and was burnt. I made a replacement spoon for her.

We always welcome suggestions for improvements or new designs.

Germs

People often ask about germs and wood. Here's a quote from one of our favorite books:

"It was once believed that nylon or plastic cutting boards were preferable to the wooden variety. Since then, research has indicated that wood is probably better after all. Researchers have discovered that when cutting boards are contaminated with organisms that can cause food poisoning, almost all the bacteria on the wooden boards die off within three  minutes, while almost none die on the plastic ones. For added security, you can wash your wooden cutting board periodically with hydrogen peroxide and water or a bleach-and-water solution. The ideal solution is to use one cutting board exclusively for vegetables and one for meat."

From Prescription for Nutritional Healing, Balch & Balch, Third Edition, 2000, page 384

Diluted vinegar works well, too.

Mineral Oil

We’re often asked why we don't use mineral oil on our work. So here's another quote -- from Prevention Magazine.

"Q. What is mineral oil? Does it have any nutritional value? Is it safe to use?

A. Mineral oil is a chemical byproduct of petroleum manufacturing. Sound unappetizing? Good. You should never ingest mineral oil -- either as a laxative or by cooking with it. Granted, it's still on the market as an ingredient in some laxatives. But many doctors and nutritionists condemn its use. And well they should.

It works by coating food particles and the intestinal walls so that food literally slides out of the system -- without much nutrition being absorbed. Also, mineral oil dissolves vitamins A, D, E and K, as well as some essential fatty acids.

And, in spite of its name, it provides no minerals -- or any other nutrients." 

Seasoning

All wood gains a distinctive patina over time. That's part of its charm. We use Meb’s grandmother’s spoons and cutting boards daily. With proper care, your woodenwares should shine for many generations.

However, wood is porous and needs seasoning to protect its surface.

Never put woodenwares in a dishwasher. Heat and water are enemies of wood.

If you don’t have nut allergies, walnut oil works best since it hardens.

After several treatments, the pores of your wooden utensil will be sealed or seasoned. Then you can dish out blueberry pie or borsht with no worries! 

If you have the patience and want an impenetrable hand-rubbed finish with a deep-down luster: put oil on the wood. Rub briskly with your hands till the wood heats up. That lets the oil penetrate the grain. Keep rubbing. More. Add a little oil. Keep rubbing. More. And even More. Prop it up to harden.

The old saying about this finish is:

Once a day for a week
Once a week for a month
Once a month for a year
Once a year forever.

If you DO stain your wooden pieces, sometimes you can remove the stain with a gritty liquid cleanser. Use the scrubby to rub in the cleanser with the grain. Rinse well, then start over again with the seasoning process.

Wash with soap and water, and dry right away. Don't soak.
Rough? Smooth with a scrubber WITH (in the direction of) the grain.
Lost its edge? Bevel with fine sandpaper.
No shine? First, make sure the piece is smooth (see above.) Then rub with oil. Wipe well. Prop up overnight for air circulation.