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this post was submitted on 13 Feb 2025
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Yep, read an article about not applying finish to cutting boards for this reason.
Also found out open grain woods might be better at preventing bacteria from building up, was always told the opposite.
Maybe at first, but I don't want my cutting board sucking food juices for years.
Woodworker here: This is why wooden cutting boards are coated with an ingestion safe oil or paste wax before use. Prevents significant fluid ingress. Then hand wash it and stand it vertically to air dry.
I just wish my partner wouldn't leave wooden chopping boards or spoons soaking in water overnight. Want to get a somewhat decent one but I know it's inevitable.
Maybe I should just buy some nice hardwood board and cut one to size and use that as a choppig board. A lot cheaper than buying something labelled as a chopping board.
Find a local wood shop and ask if they have any hardwood scrap pieces. I got a bunch of small pieces of red oak for free that work great as a cutting board
I don't even know what a wood shop would look like. B&Q or Wickes sell timber but I think it's a fairly limited selection, mostly just different size/shapes of softwoods.