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.
Microbes are usually totally fine. You are full of them, the world is full of them. Don’t panic.
Not panicked at all. Just exploring an element of this person’s proposal