juryaan ,

This is what I found, I hope it helps……..

Wooden boards should never be placed in the dishwasher, or left immersed for long periods, as the wood or glue may be affected.
A light food-grade mineral oil is a good preservative for wooden cutting boards, as it helps keep water from seeping into the grain. Alternatively, one may also use a food-grade drying oil such aspoppyseed oil, tung oil or linseed oil. The first two dry much faster than linseed. Note that most commercially available linseed and tung oils are not “food grade”, as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste.
To prevent cracking, cutting boards should be treated when they start looking dry. A standard recommendation is 5-7 times a year, or as needed.

I hope there is still going to be a third part to working wood.  🙂

I’m glad the topic of the food utensils has come up.  I’ve been wondering if there is a type of wood that should be used for items that will be holding or touching our food.  Or should the question be, is there a type of wood that should *_NOT_* be used to make these items?

I have also heard of using walnut oil which can be found in health food stores Juryaan.

Gregory, nice job they look great buddy 😉

Was a template for the spatula included within the book? I noticed others but not one for the spatula.