Conventional wisdom regarding finishing cutting boards and other food prep surfaces is to coat them heavily with mineral oil and/or a food safe paste wax to “seal” and/or “condition” them. Seri Robinson asserts otherwise, her research has shown that any finish applied to wood decreases its natural anti-microbial properties.
TIL thanks
i used food-safe oils in the past such as sunflower oil, especially for outdoor objects. for indoor-objects, i sometimes leave them without oil, but it does get more stains over time.
Just about everyone including the article above warns against most natural plant oils because they can go rancid.