Old to new

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So these steak knives are older than my kids. Picked up all those years ago for just a couple of dollars each, as part of a table setting when we had a family Christmas meal. I had recalled a previous event, where people complained for a sharp knife; to cut bread, spanokopita, cheese, meats or whatever. Hence their purchase so to allow our guest to at least enjoy their meal unencumbered.

Anyway, moving forward a decade or so and innumerable trips through the dishwasher had removed their cheap flaky varnish to leave the wood bleached bare, a dull grey and open to bacteria.

Therefore, with little else to do in lockdown, I got the food grade varnish out. This stuff is usually for worktops and chopping boards, and I have used for just that, so knew it would be safe.

It did not take long to dip and brush the excess off each one. Perhaps 5 minutes total. A quick wipe of the blades with kerosene to remove drips, and then allowed to air dry outside for a day.

I repeated the process the next day, and allowed 2 days to really allow the varnish to dry. A hand wash to clean and they came up great.

I love the result! In less time than it took to write this post, they look better than new, and it turns out there’s actually two sorts of wood here!

The dark red which is similar to an Australian RedGum, and the blonde-ish is close to an oak. If you know the actual wood used, please leave a comment below.

Now I would not reccommend doing this with your wooden stirring spoons, as the varnish would leach into your boiling pot of marinara, apple sauce or katsu curry. But for any knife handles or other handles not subject to high temps or acidic /alkaline enviroments, this is a real change for the better and will protect the wood from damage or splitting and so you (anf your food) from splinters.

Plus, as the picture below shows, don’t they look just so much better.

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

2 thoughts on “Old to new

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen says:

    Great transformation!

    1. VinceHomeMade – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
      VinceHomeMade says:

      It amazed me too, glad I got the before shots as would be hard to believe otherwise