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The Best Food-Safe Finish May Be None At All - Fine Woodworking Article (www.finewoodworking.com)

submitted 3 weeks 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] 4 points 3 weeks ago (9 children)

So wood absorbs the microbes where they eventually suffocate and die, according to this article. But is there then a buildup of dead microbes (and their waste products)?

[–] [email protected] 4 points 2 weeks ago (1 children)

Microbes are usually totally fine. You are full of them, the world is full of them. Don't panic.

[–] [email protected] 1 points 2 weeks ago

Not panicked at all. Just exploring an element of this person's proposal

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