In an age where sustainability and the spirit of reuse are becoming more important, many people are turning to kintsugi to repair their cherished items. Whether it's a favorite coffee mug or something with sentimental value, kintsugi not only extends the life of these objects but also reduces waste. The practice aligns beautifully with the ethos of repairing rather than discarding, and for many, the desire to use these repaired items in their daily lives, especially for food and drink, raises the important question: Is kintsugi food-safe?
Food-Safe vs. Food-Grade Material
Many people often confuse the terms "food-safe" and "food-grade." Food-grade material refers to materials that are deemed non-toxic and safe for direct contact with food. It means that the material will not leach harmful substances or alter the safety of the food it touches. On the other hand, food-safe typically refers to items or practices that, when used or done properly, do not present a danger to food consumption, but the materials themselves may not always be fully food-grade. When practicing kintsugi, it’s crucial to understand that true food-safe repairs rely on the use of non-toxic materials like fully-cured traditional urushi lacquer and pure gold, which won’t release harmful chemicals or change the safety of food and drink.
Repair Tableware Safely with Tradition and Care
When kintsugi gained global popularity and became a DIY hobby, a flood of hobby kits entered the market. However, the authenticity and safety of these kits can be questionable. Many of them include industrial adhesives such as super glue, epoxy, and putty, combined with decorative metallic pigments. As serious learners dive deeper into the craft, they discovered urushi lacquer — an essential material in traditional Japanese kintsugi.
The Confusion Around "Urushi"
The term “urushi” is not regulated, meaning it can be used freely by companies, creating confusion among consumers. This has eventually build more confusion in the market as various synthetic adhesives made with toxic chemicals are now marketed under misleading names like "new urushi" or "shin-urushi", and branded under names like "modern kintsugi"or "kintsugi-inspired" or "simplified kintsugi". And in reality, these products contains no urushi tree-sap.
And before the surge in DIY kits, no one questioned the safety of using kintsugi-repaired tableware for food, because natural urushi has been used in Japan for centuries to coat food-serving ware and kintsugi practiced by Maki-e artisans involves using only all-natural urushi. Natural urushi as a material has been widely tested and known for its anti-viral, anti-bacterial, and anti-corrosion characteristics (when fully cured). Scholars have also tested urushi and published articles on using it as oriental herbal medicine (or TCM).
While urushi was even tested against the COVID-19 strain during the pandemic, no specific research has been conducted on urushi for food-grade and certainly not in the context of kintsugi repairs.
The question remains: What is food-safe kintsugi, and is your kintsugi repair work safe for food and drinks?
What Makes Kintsugi Food-Safe?
So, is your kintsugi repair safe for food and drinks? The answer lies in understanding the materials used in your practice. Many DIY kintsugi kits sold online or offered in workshops may not provide adequate information about the contents. We've found that most students after attended kintsugi workshops still have little knowledge about the materials they are using, often assuming they were using traditional all-natural urushi because the workshop was marketed as "traditional kintsugi", and the kintsugi kits they received from these workshops labeled as urushi, but are synthetic lacquer or cashew lacquer. Instructors spend little to no time in explaining to the learners about the tool kits they provided.
To ensure your kintsugi work is safe for food-serving, it's crucial to read the safety information and verify the origin of the materials.
Know Your Materials: Traditional kintsugi uses all-natural urushi lacquer mixed with natural elements like wood powder, mineral clay (tonoko), hemp fiber, and rice or wheat flour. These materials are non-toxic, and once urushi is fully cured, it becomes very stable and highly resistant to corrosion.
Gold and Silver: Pure gold and silver are stable metals that do not release toxic substances, making them safe for food contact.
What About Bronze, Tin, Copper, Mica and all the glitters?: This is one of the most common questions we receive. Bronze, tin, copper, and other colorful glitters are alloys or minerals that could be volatile, meaning they can react to different environmental conditions and undergo chemical changes. These are commonly found in some kintsugi kits and are not recommended for food contact. While industrial processes can stabilize these metals in cookware, it’s unlikely you can replicate these treatments at home. You don’t want these metallic powders to end up in your food or drinks.
Is cashew lacquer food-safe? The name "cashew lacquer" confuses many to think that urushi made from cashew nut shells is food-safe because cashew nut is natural and edible. To demystify, cashew lacquer is a synthetic (factory-made) compound and did NOT pass Japan's Food Sanitation Act (食品衛生法). However, cashew lacquer is nonetheless a good lower-cost substitution for urushi in commercial or industrial applications such as furnitures or fishing poles.
Ultimately, appreciating the origins and materials in your kintsugi repair is a way to honor the craftsmanship behind it and ensure your repaired tableware is safe for use. When considering kintsugi kits or professional repairs, understanding the materials is essential. Always choose trusted, knowledgeable kintsugi material suppliers who are well-versed in the techniques and the source of their materials.
By using authentic, food-safe methods and materials, you not only preserve the beauty of your ceramics but also respect the rich heritage of this ancient craft, ensuring it can be safely enjoyed for years to come.
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