this post was submitted on 04 Aug 2024
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They don't really harbor bacteria well. Most of the woods uses are anti-bacterial, they actually kill off a whole host of pathogens.
But, if you're taking care of the cutting board, you can sanitize easily anyway. A mild vinegar or bleach solution, an inexpensive cloth towel, and you just wipe down between things. If you're really paranoid, you can wash a smaller board in a sink, but it isn't really necessary.
If you keep the board oiled and waxed, nothing is going to soak in at all.
Now, I'm not saying you can just chop up a bunch of dripping chicken and leave it sitting there for hours. But you can safely wipe down after meats, and have no fear of contamination, or cross-contamination. It just isn't a good place for bacteria to thrive at all, and good cleaning takes care of the rest. Hell, I'd trust that over a plastic board that's run through a dishwasher, which is pretty much as clean as things get.
No bullshit, there's been testing done on wood cutting boards. They don't absorb much of anything, and don't harbor bacteria. Even if you leave something wet on them, it won't soak in much at all, and will dry completely given time. That's not the kind of environment pathogens like.