First, a disclaimer:
We do not and cannot claim Salzmark cutting boards are antibacterial. No studies have been done on our cutting boards. Even if research someday showed they kill bacteria faster than other wooden boards, there’s no reason to believe that would make you safer from food poisoning; we simply don’t know the real-world implications.
The research on how wood interacts with bacteria:
Decades of studies show that bacteria on wood surfaces disappears and becomes undetectable, sometimes within minutes, while on plastic and other non-porous surfaces it can survive—and even multiply—for hours or days. In one study, microwaving a plastic cutting board for several minutes was not sufficient to kill bacteria.
Wood’s structure rapidly distributes water, like a tree moving water from roots to leaves. This "capillary action" draws moisture and bacteria away from wood's surface into the wood’s interior, where the bacteria are starved of oxygen and nutrients until they die. In studies, bacteria can only be recovered if the wood is broken or soaked for long periods.
Because this capillary action helps wood to kill bacteria, other studies point to glue, oil, and other additives and finishes that make cutting boards less absorbent as potentially weakening wood's antibacterial properties.
Are Salzmark cutting boards “more antibacterial” than other wooden cutting boards because they are not made with glue and oil?
We don’t know, and we don’t design for that. While some research points to untreated wood as the most antibacterial choice, plenty of people use plastic cutting boards every day without getting sick.
In real world usage, the difference in risk of contamination between untreated wood, oiled and glued wood, and plastic is probably small.
Why make cutting boards from only wood?
We aim to make kitchenware from as few, and as understandable, materials as possible. We want to help people create toxin free kitchens, and we know that when eliminating toxins every additional ingredient or product can feel like a minefield.
Oil and glue do not improve the longevity of a wooden cutting board, as long as the cutting board is not left to soak in water regularly.
The research on bacteria mentioned here, then, confirms there’s no functional reason to add anything to a wooden cutting board, so we don’t.
In short, we avoid glue and oils because they add variables and potential toxins without offering clear benefits.
-
Wood glue is plastic (PVA) and can shed microplastics
-
Oils can become rancid and also add the maintenance burden of reapplication
-
Oils and glue can clog wood’s natural channels, possibly slowing its self-cleaning process
Why bother learning about the research on wood
Learning about wood's antibacterial properties is what helped me to understand "capillary action" and appreciate the wood cutting board I was using every day.
I knew stains would fade naturally with washing and drying cycles. I was more careful to wash and dry it evenly to prevent warping. Most importantly, I stopped worrying about whether I’d cleaned it “enough” after raw meat—soap, water, and air drying felt more than sufficient for my comfort (not a claim or recommendation).
For something you use multiple times a day, that understanding simply makes using it far more satisfying.
We hope by sharing this research, you will appreciate your cutting board more too.
0 comments