In 1992 Health Canada stopped approving the use of wood for food purposes as pathogenic bacteria had been discovered in restaurants serving steak on wood boards.
In 1994 the problem was identified : the washed boards never had time to dry before being reused. The fact that the wood was continuously humid and embedded with meat particles favored the development of pathogenic bacteria on the surface.
Maple wood, which is very dense, has natural defence properties against bacteria and meets Health Canada food contact product standards.
The DGCCRF has indicated that natural maple wood products, such as those produced by Justenbois, can come in contact with food products.
The Canadian Cancer Society recommends to not use metal utensils for eating following chemotherapy treatment.
Several research studies have found that stainless steel transfers accumulate in the prostate with men and in the uterus with women.
Nutrients are lost through the oxidizing effect of this metal.
CONGRADULATIONS, you are now a member of our large JUstenbois family. Following, are our basic and long term maintenance instructions that will prolong your pleasure and the life span of your utensils.
- Wash well prior to first use.
- Wash in warm soapy water, rince, towel dry or allow to air dry in a vertical position
- Avoid repetitive soakings, to prevent blackening.
- Not dishwasher safe; to prevent harshness.
- Avoid using freshly washed utensils to cut or to prick dry foods to prevent blunting.
- The use of tumeric will create a permanent coloring.
Plates and bowls:
- Wash in warm soapy water, rince, towel dry or allow to air dry in a vertical position.
- For plates only, during the change of seasons, undulation may occur; plates will restore naturally.
LONG TERM MAINTENANCE AND CARE
Refresh from stains and persistent odors:
- Soak utensils in lukewarm water containing approimately 10% of either white vinegar, lemon juice or baking soda for 20 minutes, then rince undercold water.
- Towel dry of allow to dry in a vertical position.
Refresh RAPIDLY from stains and persistent odors:
- Soak utensils in lukewarm water ontaining approximately 10% of either white vinegar, lemon juice or baking soda for 20 minutes, then rince under cold water.
- These will dissipate from surface after a few weeks of use.
- It is not necessary to add further protection, a patina naturally develops.
- Apply vegetable oil but note that it will always dissipate after a few uses and / or washes; a patina naturally develops.
Restore to their original softness permanently:
- Rub the dry utensil, idealy using a dry fine steel wool or as a second choice, a dry green scouring pad. The scouring pad demands a lot of rubbing.
- Upon completing the rubbing, it is unnecessary to add further protection.
Restoration: the knife and fork become more efficient with use and the spoon looses some softness.
- Using#320 to 400 sandpaper, sharpen the tips from outside to inside.
- Using #320 to 400 sandpaper,rub both sides of the blade stroking twice from top to bottom. End with a soft stroke on the cutting edge.
- Using fine steelwool, rub the interior and exterior of the spatula to remove all bristling.