Cutting Boards

Wood cutting boards have been used for centuries and for good reason. Wood is natuarally antimicrobial without any treatment.  When a moist residue is left on the board the wood the board absorbs the moisture and the residue. Then the water evaporates from the board (wood breathes)  and the bacteria die inside the board due to the lack of oxygen and moisture.  If you want to read more about this I highly recommend  "the Best Food Safe Finish May Be None at All" by Seri Robinson in Fine Woodworking Magazine Issue 313 December 2024. 

To clean a cutting board I recommend a damp cloth or quick run under the faucet. Do not ever submerge the board in water or put in the dishwasher. Then allow the board to dry with both sides exposed. 

I finish my boards with walnut oil. Walnut oil provides some protection and enhances the beauty of wood without trapping moisture in the wood.