Like most other kitchen utensils, bamboo cutlery can be washed with hot, soapy water. For deep clean use three tbsp. of white vinegar per one cup of water and always dry with a cloth rather than letting them air dry. If a food odor persist simply rub down with a piece of lemon.
If your bamboo cutlery starts to look or feel dry, rehydrate them with natural food oil. Some natural food oils have an aftertaste so finding the one is best suitable for your taste buds is important. You can use any type of oil as long as it is food safe, like olive or vegetable oil. We advise mineral oils, as they often have less of an aftertaste. These can be found in most stores and supermarkets.
Durable and flexible
Bamboo is a rapidly renewable resource and is one of the fastest growing plants on the planet. As such, it doesn’t need to be replanted when it is harvested and continues to grow once it has been cut. Commonly mistaken as wood, bamboo is actually a member of the grass family and is subsequently more lightweight, durable and flexible than many types of wood and will last forever if you look after the it. Store your utensils in a dry place away from extreme temperatures that can cause cracking and splitting. Also note, Is completely natural for the Bamboo cutlery to change colour in time. They have no chemical varnish, which means no BPA while eating.