# Cleaning/Sanitizing my wooden spoons **URL:** \ **Category:** Cafe Society\ **Created:** [November 27, 2015, 4:45pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715 "2015-11-27T16:45:17Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [November 27, 2015, 4:45pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/1 "2015-11-27T16:45:17Z")
Lots of them, most of them pretty old. I wash them (no dishwasher here) and use the blitz cloth on the “bowl” of the spoon, but it occurred to me last nite; are they really clean and safe? I mean they’re pretty much all I use in cooking-I can go thru 5 or more with a big meal. Should I be bleaching them occasionally like the wood cutting boards or replacing them periodically, although they work just fine. For spoons, that is, sheesh. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [November 27, 2015, 5:03pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/2 "2015-11-27T17:03:42Z")
> [@DummyGladHands](#): > > Lots of them, most of them pretty old. I wash them (no dishwasher here) and use the blitz cloth on the “bowl” of the spoon, but it occurred to me last nite; are they really clean and safe? I mean they’re pretty much all I use in cooking-I can go thru 5 or more with a big meal. Should I be bleaching them occasionally like the wood cutting boards or replacing them periodically, although they work just fine. For spoons, that is, sheesh. I use wooden utensils quite a bit when cooking. I figure the heat of the cooking kills anything that may reside on the wood. For cleaning, just soap and hot water. Or are you also using them without cooking too? ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [November 27, 2015, 5:10pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/3 "2015-11-27T17:10:20Z")
I’ve used the same butcher block cutting board and wooden spoons for years and never bleached them. It seems like bleach would be hard on the wood. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [November 27, 2015, 6:14pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/4 "2015-11-27T18:14:49Z")
Wood has natural enzymes that kill food-borne bacteria far more effectively than almost any other medium. [A Summarizing Article](http://www.buzzle.com/editorials/5-2-2006-95011.asp) and [A More In Depth Study](http://www.researchgate.net/publication/228343502_Survival_of_bacteria_on_wood_and_plastic_particles_Dependence_on_wood_species_and_environmental_conditions). I have a standing wooden chopping block in my kitchen, have used it for 20 years and never scrubbed it with anything more than hot, soapy water. I use it for both meats and vegetables. I’ve never made anyone sick. I would never bleach wooden spoons or other wooden chopping or cooking surface. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 27, 2015, 6:17pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/5 "2015-11-27T18:17:05Z")
The most I ever do for wooden utensils (other than routine cleaning) is to occasionally re-oil them with a bit of mineral oil or walnut oil, both of which are food safe. Brings back the luster of the wood. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [November 27, 2015, 6:32pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/6 "2015-11-27T18:32:16Z")
> [@Chefguy](#): > > The most I ever do for wooden utensils (other than routine cleaning) is to occasionally re-oil them with a bit of mineral oil or walnut oil, both of which are food safe. Brings back the luster of the wood. I do that, too, for the chopping block, wooden utensils and knife handles. Obviously wipe off the excess, of course, especially before using the knives. That can be a bad “whoops!” ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [November 27, 2015, 7:46pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/7 "2015-11-27T19:46:53Z")
A good saturation with oil will make the wood inhospitable to living things. After that normal cleaning of the surface and occasional re-oiling is all that’s needed. Chopping blocks are heavier and denser and less prone to infiltration. But for all wooden eating dishes and utensils you have to watch out for cracks, they are an excellent place to harbor bacteria and a cracked piece should become a decoration or firewood. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [November 27, 2015, 8:21pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/8 "2015-11-27T20:21:48Z")
Good advice in this thread. I also will mostly use HOT soapy water and a sponge, quaterly (well, really more like bi-annual but I keep telling myself I should do it quarterly) oilings, and occasionally adding baking soda to the wash mix to help with any odors. I’ll do that for both plastic and wood cutting boards. ---
**Author:** ![Bosda\_Di\_Chi\_of\_Tricor](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bosda_di_chi_of_tricor/32/16845_2.png) [@Bosda\_Di\_Chi\_of\_Tricor](https://boards.straightdope.com/u/Bosda_Di_Chi_of_Tricor)\ **Post date:** [November 27, 2015, 10:33pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/9 "2015-11-27T22:33:24Z")
> [@TriPolar](#): > > A good saturation with oil will make the wood inhospitable to living things. After that normal cleaning of the surface and occasional re-oiling is all that’s needed. Chopping blocks are heavier and denser and less prone to infiltration. But for all wooden eating dishes and utensils you have to watch out for cracks, they are an excellent place to harbor bacteria and a cracked piece should become a decoration or firewood. What kind of oil? ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [November 27, 2015, 10:42pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/10 "2015-11-27T22:42:52Z")
I hope this doesn’t degenerate into the standard difference between 20w-50 and 10w-40 debate? Because you have to worry about spoilage with most oils [the kitchn](http://www.thekitchn.com/how-to-oil-and-maintain-a-wooden-cutting-board-lessons-from-the-kitchn-195642) recommends a mixture of beeswax and mineral oil. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [November 27, 2015, 11:25pm UTC](https://boards.straightdope.com/t/cleaning-sanitizing-my-wooden-spoons/738715/11 "2015-11-27T23:25:10Z")
> [@Bosda\_Di\_Chi\_of\_Tricor](#): > > What kind of oil? There are plenty of food safe oils that can be used, but I just use any light vegetable oil I have in the kitchen.