Woodworking

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

submitted 2 weeks ago by [email protected] to c/woodworking

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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] -9 points 2 weeks ago* (last edited 2 weeks ago) (14 children)

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.

[–] [email protected] 9 points 2 weeks ago (7 children)

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.

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

while partially true, unoiled wood also tends to take in any kind of fluid deeper, and that includes coffee stains, oil stains, and smells. i honestly don't prefer my woodworks start smelling a bit over time.