this post was submitted on 05 Apr 2025
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The Best Food-Safe Finish May Be None At All - Fine Woodworking Article (www.finewoodworking.com)
submitted 1 week ago by [email protected] to c/[email protected]
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Conventional wisdom regarding finishing cutting boards and other food prep surfaces is to coat them heavily with mineral oil and/or a food safe paste wax to "seal" and/or "condition" them. Seri Robinson asserts otherwise, her research has shown that any finish applied to wood decreases its natural anti-microbial properties.

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[–] [email protected] 1 points 5 days ago* (last edited 5 days ago)

Maybe, but your examples aren’t repeatedly wetted and dried. Could the repeated cycles cause the particles to move deeper?