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Best wood for cutlery

 
          
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I'm going to order some custom made kitchen items, including baby spoon and bowl, cooking spoon, spatula, and possibly a ladle. What type of wood should I get them in? I don't care for the looks, but i'd like them to be durable, nonporous and nonsplintering, and ideally they would be resistant to going dark from fungi/bacteria. The baby spoon needs to withstand high amounts of banging and chewing. From my research so far, it seems that maple is the best. Its hard and is said to have antibacterial properties. Is there any other type of wood that would perform just as good or better? Also, what type of maple should I look for? Sugar maple seems the best so far.
 
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