The tannins, polyphenolics and other biochemicals in wood have antibacterial properties. Does that not explain why some timber is better for in-ground applications than others?
As a sidebar to wood carving, I carve and sell birch kitchen utensils, preparation spoons and 4-tined forks (aka 16th century whisks.) They are all approx 14" long and 3/4 - 7/8" diameter. Shaped with spokeshaves and wood carving gouges and skews. Sanded a little to 220 and branded with my signature RV steel branding iron, they are ready for finishing.
Preheat the kitchen oven to 350F. Paint the sticks generiously with good olive oil (slop it on). On a wire cake rack, on a cookie sheet and into the oven for exactly 3 minutes by the clock. Remove and allow to cool.
Here are some physical facts: hot (350F) air expands in the surface wood. As that air cool and contracts, the hot olive oil is sucked down into the wood so far that you can't get it to move under normal kitchen cooking conditions.
So you decide just to paint the kitchen wood with olive oil and wait for it to "soak in." Doing all this at room temperature. Next, stir boiling soup with it. At 212F/100C (more than room temperature, yes?) the air in the cold wood expands, pushing your olive oil finish out into the soup. Big deal. Next, and as your spoon cools, the soup juice is sucked down into the wood where it begins to decompose. That's why so many old kitchen spoons look as black as the bottom of your compost bin.
Not in my kitchen, not in the tools that I sell. It's simple physics, nothing to do with any elective "style" on my part.
I hope the technique might convince someone to try it with a cutting board.