Wooden spoons, bamboo tongs and a good cutting board can last for decades. Or they can crack, stain and turn fuzzy in a few months. The difference is about two minutes of care.
The short answer
Wash wood by hand right after use, dry it completely, never soak it or run it through the dishwasher, and rub in food-safe mineral oil about once a month. Cutting boards get the same care, plus a deeper clean after raw meat.
Everyday cleaning
Step 1 · Right after cooking
Rinse or scrape right away
Sauces and food stain wood and dry on fast. A quick rinse keeps cleanup easy.
Step 2 · At the sink
Wash with warm, soapy water
Mild dish soap and a soft sponge or brush are all wood needs.
Step 3 · Right after washing
Rinse and towel dry
Get as much water off as you can.
Step 4 · Before you put it away
Air dry standing up
Stand utensils in a crock and boards on their edge so air reaches every side.
Why no dishwasher and no soaking?
Long soaks and hot dishwasher cycles push water deep into the wood. As it dries, the wood swells and shrinks unevenly, which leads to cracks, warping and a rough, fuzzy surface. Even utensils labeled dishwasher safe last longer when you wash them by hand.
How to oil wood
Oil keeps wood from drying out, cracking and soaking up stains.
- What to use: food-grade mineral oil or a board cream made from mineral oil and beeswax. Skip olive and vegetable oils, which can turn rancid and sticky.
- How: rub on a thin coat, let it soak in for a few hours or overnight, then wipe off the extra.
- How often: about once a month, or whenever the wood looks pale and dry.
Deep cleaning and deodorizing
- Coarse salt and lemon: sprinkle salt, scrub with half a lemon, let it sit a few minutes, then rinse and dry.
- Baking soda paste: great for stains and lingering smells.
- White vinegar: wipe on, let it sit a few minutes, then rinse.
- Fine sandpaper: smooths out fuzzy or rough spots. Re-oil afterward.
Wash it, dry it, oil it. Good wood will outlast most of your kitchen.
Cutting board care
Boards get the same routine as utensils, with a few extras:
- After raw meat, scrub with hot, soapy water. For extra peace of mind, food-safety agencies suggest sanitizing with a solution of 1 tablespoon of unscented liquid bleach per gallon of water, then rinsing and drying.
- Oil both sides so the board doesn't warp.
- Dry it on its edge, not flat on the counter.
- Use separate boards for raw meat and for produce or bread.
Shop the teak butcher block board →
What about metal tongs?
Stainless tongs are easier, but they have their own enemy: rust. Here's how to keep tongs from rusting.
When to replace wood
- Deep cracks or splits
- Splinters or rough spots that won't sand out
- Burnt or charred edges
- Mold, or odors that won't wash out
- Deep knife grooves in a cutting board that are hard to clean
Quick answers
How do you clean wooden spoons?
Wash by hand with warm, soapy water, rinse, towel dry and let them air dry standing up. Never soak them.
How often should you oil wooden utensils?
About once a month, or whenever they look dry and pale.
Can you use olive oil on wooden spoons?
It's better not to. Cooking oils can go rancid. Use food-grade mineral oil or a board cream.
How do you get smells out of a cutting board?
Scrub with coarse salt and half a lemon, or use a baking soda paste, then rinse and dry.
Wood worth taking care of
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