MatthewZS
Member
So this may be as the title implies, a "dumb question" but I just can't seem to make 2 and 2 = 4 on this one. There have been many discussions of food safe finishes with few 100% definitive answers. The question not only of initial finish during creation but of care after the fact...... re-application and so on. I know I've got several and I bet everyone else here has at least one wooden or bamboo utensil that gets used for stirring, serving, cooking, etc..... thrown in the dishwater or the washer, NEVER a thought given for years. I've got a spoon that's followed me around for what must be 20 years now and a wood salad bowl I've had for 8 or so. I've never reapplied anything to anything. Is "food safe finish" just a selling point? Are we thinking too much into it?
Thanks
Thanks