Does anyone use these? How do you deal with the fuzzing on them? I wax them every once in a while. But I have not found the right grit sandpaper to be rid of the fuzz. I guess it doesn't bother the performance, it just bugs me.
In short: ick. Wood is a porous surface, and therefore collects and harbors bacteria. And at the risk of coming off sounding a little snobby, wood is also a precious resource. I'd rather not support the cutting of trees where it can be helped (impossible to avoid altogether, but the little things add up). I use Bamboo utensils instead. Bamboo does not discolor, harbor bacteria, split (usually), or require the cutting of trees. Since it's a grass, it grows back extremely quickly and without replanting. A stalk that's been harvested can be ready to be reharvested in as a little as a year.
I use the bamboo also. I bought mine from Pampered Chef and love them. I was apprehensive at first, but, they are the best.
I know that my mil has either wooden or bamboo and she loves them. I'm thinking that they are wood. Timber is our main industry where I am from and most families try to support it - that's another reason I'm thinking that she has wood. It's our renewable resource. I don't think that she has had problems with hers. I will ask her. Anyway I have plastic - not a fan but it was a gift and I will use it.
