Natural wood without surface treatment

The choice is to use sandpaper to make the final surface for treatment, in other words we can do wooden spork without any other surface information treatment. The wooden plates I use in my kitchen have no surface treatment and they have developed for 12 years and are still there almost without damage. The best way to do this is to choose a wood with a dense closed pore structure such as maple (maple), cherry (cherry), or birch (birch).

Of course, there are some secret recipes to keep the wood elegant in long-term use.

Don't put the wood in the dishwasher or microwave. Some woods, especially fruit woods, are sensitive to cold and are likely to split if refrigerated.

The best woods for tableware

For use in kitchens and dining rooms, it is best to choose woods that are suitable for what I call "soft and hard woods," including maple (maples), cherry (cherry), walnut (walnut), ash (ash), birch (birch), poplar (poplar), and sycamore ( sycamore). These are all woods with high flexibility and impact resistance.

In contrast, "broadleaf" trees such as locust, mahogany, hickory, and orcea, when they fall or are broken, do not last long in the kitchen. The exception is white oak, which is sturdy but soft and makes great tableware. Red oak does not work because there are too many pores.

Posted by: ssing at 08:27 AM | No Comments | Add Comment
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