Studies show wood's absorbency makes bacteria disappear faster on wood than on plastic and waterproof surfaces†
That's why we leave our cutting boards uncoated and unoiled—so the grain stays open and active
Each Salzmark cutting board is cut whole from a single tree and never made from glued pieces
Wood Science Library
Salzmark started with my love of cooking, a strong dislike for plastic, and a curiosity about the materials in my kitchen.
As I read more about wood science, I saw how common advice around 'cutting board care', and misconceptions about how wood interacts with bacteria, often lead to products that work against the natural strengths of wood.
I’ve been collecting the research I read along the way, and will also use this website to share it.
- Nathan, Founder
†Aviat, F., Gerhards, C., Rodriguez-Jerez, J.-j., Michel, V., Bayon, I. L., Ismail, R., & Federighi, M. (2016). Microbial safety of wood in contact with food: A review. Comprehensive Reviews in Food Science and Food Safety, 15(3), 491–505. https://doi.org/10.1111/1541-4337.12199