I make a few bowls and plates now and again for eating from, popular in bushcrafty circles for use around the campfire it seems
These ones are from spalted sycamore and quite rustic and characterful, soaked in walnut oil for an hour or so after wetting to raise the grain and lightly sanding off a couple of times.
I use them myself, everything from steak and veg to curry and rice and porridge, muesli or whatever, not all in the same meal though !
Wash up in warm soapy water as normal (don't leave to soak or put in the dishwasher) and leave out to dry thoroughly, perhaps give a wipe with walnut oil every now and again if you want to, or just leave to age naturally.
You can do without any finish, although you would probably want to usecleaner less characterful wood than these which have varying density and features, or linseed oil (not boiled linseed oil) is another common finish but I find it a bit strong smell and taste wise. Don't use olive oil as it doesn't chemically harden over time and so stays sticky and can attract dust and dirt or even go rancid if you are unlucky. Chestnut also do a food safe finish which is based on mineral oil (paraffin oil) I think if you don't mind using something like that instead.
Some ideas to think about anyway perhaps, interested to know what you settle on in the end.
