Also quoting news.com.au gives you 0 credibility on just about every topic known to man.
Use common sense, don’t chop raw chicken on any timber board unless you’re gonna boil it afterwards if you want to me 100% safe. Maple oak ebony doesn’t matter... put it under a microscope you’re gonna find remains. Just like you will on just about anything you come into contact with it.
This is a classic example of overthinking what is a simple thing.
Make a chopping board out of anything that doesn’t have cyanide in it...
It’s a chopping board... Relax
And I agree if your chopping board looks ****ed. Just make a new one. Again common sense..
I am relaxed. Are you too relaxed?
Isn't it common sense that if the pores in the wood are too deep to clean, bacteria can fester there? Sure, deep cut marks in any wood can result in the same issue, which is why your recommendation to replace the board makes sense in that situation. Why use a wood that has the same issue from the start?
Forget whether the source is new.com.au (reprinted from The Sun in the UK). Can you refute what the article says?
Some smokers live to 100 years old, but it is common knowledge that smoking is a health hazard. Just because you are using oak for cutting boards and have not experienced health issues (yet) does not make them safe, so sorry.
I have defended my assertion and it is your right to disagree. I don't know what else I can add, other than to advise others to do their own research and make their own conclusions about the safety of oak cutting boards. You won't find many people advocating oak for cutting boards, but you will find many who advise against it. There might be a good reason for that.