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Unless otherwise noted, all of my products use food safe finishes. The most common finishes are a botanical tung oil made by a Vermont company that is thinned only with citrus-based solvents, a blend of botanical drying oils (sunflower, soybean, thistle) and waxes (carnuba, candelilla), and a custom blend of food-grade mineral oil and organic beeswax. If you have any questions about the finishes used, or are concerned about any particular sensitivities please let me know.

Your board, bowl or other utensil was crafted by hand to last for years with proper care. All wood items should be hand-washed and promptly towel dried. They should not be fully submerged in water, left to soak for an extended time, or run through a dishwasher. To avoid uneven expansion that can lead to warping, always wet both sides of boards and bowls when you clean them.

Care and maintenance can depend on the finish used. Instructions for my most commonly used finishes are below:

Binky’s Board and Bowl Butter (Mineral oil/beeswax blend):  This “finish” does not harden and will not chip or flake when it meets a knife or a fork. It is, however, more of a process than a finish and will need to be occasionally refreshed (once every 1-3 months depending on use). Whenever the board or bowl starts to look dry, simply rub in a little oil/wax blend and wipe off any excess with a clean dry paper towel.

Botanical Tung Oil: This is a pure (heat-treated) tung oil from a local Vermont company.  While the initial treatment should last for years, if it starts to look dry or lose its luster it may be refreshed by rubbing in a fresh coat of any pure tung oil product.

Botanical Oil & Wax Blend: This blend of natural drying oils and waxes can be refreshed or spot repaired by wiping on a small amount Osmo Polyx oil in accord with the manufacturers instructions.

Walnut oil: Used primarily on walnut and butternut pieces, this pure heat-processed walnut oil can be replenished with any pure refined walnut oil. I use and recommend Mahoney’s brand.