The original oil-free cutting board.
Wood Science Library and Blog
Salzmark started with a growing interest in the materials we live with and use every day.
As I read more about wood science, I learned how common cutting board advice may actually work against the natural strengths of wood, especially when it comes to moisture regulation and bacteria.
I’ve collected the research I looked at along the way, and am sharing it here for anyone who wants to read further.
-Nathan
†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