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The Best Food-Safe Finish May Be None At All - Fine Woodworking Article
(www.finewoodworking.com)
this post was submitted on 05 Apr 2025
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But then the wood cracks and starts to fall apart? Or perhaps this only happens with glued projects?
Wood is naturally porous, which allows bacteria and microorganisms places to live and grow. It's extremely difficult to clean out porous surfaces which is why coating is preferred.
I'll be upfront and say I'm no scientist, but working with food for a large portion of my life has shown me that wood utensils and unfinished wood products are less safe due to the bacterial growth issues. The alternative is using plastic... Pick your poison?
I have used bamboo for a cutting board and although it is neat, I am hesitant to use it due to the bamboo splitting (probably my bad).
Edit: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards
Bamboo boards are best according to usda, followed by SOLID wood boards.
Ftfa: Unfinished wood is naturally antimicrobial. In fact, when rinsed and dried properly between uses, it is self-cleaning. Wood finishes only serve to undermine this amazing property of wood.
If that was true wood would not decompose.
Wood that is kept dry is very resistant to decomposition.
well it decomposes slowly, over 20 years, while continuously being exposed to moisture
Knife cuts break the board down more than bacteria and moisture.