Never soak wooden utensils. Wash, preferably without detergent, and dry immediately.
Keep wooden utensils away from cooking heat which will cause scorching and warping.
cutting and chopping boards.
Wood can absorb bacteria from raw meets, poultry and fish. It is advisable to keep a separate board for these and to scrub the board thoroughly under a running tap immediately after use. Alternatively, we recommend keeping a non-absorbent composition cutting board especially for raw meats.