this post was submitted on 05 Apr 2025
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Woodworking

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The Best Food-Safe Finish May Be None At All - Fine Woodworking Article (www.finewoodworking.com)
submitted 2 days ago by captain_aggravated@sh.itjust.works to c/woodworking@lemmy.ca
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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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[โ€“] gandalf_der_12te@discuss.tchncs.de 4 points 2 days ago (1 children)

well it decomposes slowly, over 20 years, while continuously being exposed to moisture

[โ€“] FauxPseudo@lemmy.world 4 points 2 days ago

Knife cuts break the board down more than bacteria and moisture.