is tough and long-lasting. Nothing is impervious to damage, but with
reasonable care things made of it will stay looking good indefinitely, and can improve with age. Minor damage is usually repairable. Wood has been used for fine furniture as well as kitchenware for centuries, and bowls from past times are sought after and valued for their aged appearance.
piece leaves my workshop it will have an excellent, moisture-resistant (but not waterproof) oiled finish. You can put the piece to hard practical use and
let it slowly develop a surface that reflects its history. Don't put it in the dishwasher, but using and cleaning, cleaning and using, with occasional re-oiling or waxing, repeated over the years, will give a bowl a patina which will become part of its charm, like that of antique furniture.
But if you want to keep the piece as close as possible to its new
condition, protect it from knocks, scuffs and scratches and avoid exposure to liquids and heat. The colour of some woods is likely to change with time. There is no way to reverse or prevent this, but avoiding exposure to strong light will slow the change.
If you wish, you can refresh the finish from time to time. I use a non-toxic, food-safe, plant-based drying oil such as Rustin's Danish oil, Liberon 'Finishing Oil', or a product like Chestnut 'Wax oil' that combines wax and oil, to protect the wood and show off the colour
and grain. Depending on its absorbency, the item will have one or more coats of the oil, and may be buffed to increase its shine. Some also get a light coat of wax, but larger bowls often look better with a matt or satin finish. The
oil I use penetrates the wood and hardens as it dries, giving a durable finish that starts
beneath the surface. It stands up to everyday use very well. Contact with water may cause the item to lose some of its surface shine. Further coats of oil or wax polish may be applied to
refresh or brighten the surface if needed. First, clean the bowl with mild detergent and dry thoroughly. Then just follow the instructions on the can.
If food stains a salad bowl, the stains will slowly fade, or at least blend in with later ones. Salad bowls should be used and cleaned often to keep them fresh. Bowls can be wiped with a damp cloth after use, washed by hand, or if necessary scrubbed. Dry the bowl, and make sure the air can get to it when it is
put away. Friction from a dry towel will improve the surface shine and help get rid of any superficial water marks. Bowls that are not used for food need nothing more than an occasional rub with wax polish.
Scuffs, scratches, superficial stains or small dents on any piece, should they occur, can be removed by
rubbing along the line of the grain with very fine abrasive paper, lubricated with finishing oil or wax polish. Wipe
off surplus oil before it dries.