When it comes to designing cooking tools, few materials can match the balance of warmth, performance and sustainability offered by wood. It adds a tactile dimension to the kitchen, providing reliable support for daily use, while also aligning with the growing demand for natural, low-impact products.
At the same time, wood carries a unique visual and emotional weight. Compared to non-stick coatings, silicone tools or moulded plastic, wood instantly elevates the perceived quality of an object, making it feel more durable, refined and personal. For brands aiming to combine function with lasting appeal, wood remains the material of choice.
Which woods are the safest for cooking tools? In this article, we will explore what makes a wooden utensil safe, which species are best for cookware and how making the right choice can enhance product integrity and brand value.
Wood has always had a place in the kitchen. As a material, it offers a rare combination of qualities that meet both practical and emotional needs.
Firstly, it is naturally non-reactive, meaning it will not scratch pans, alter the taste of food or transfer heat in an undesirable way. Its durability makes it ideal for repeated use, and its tactile surface provides a confident, comfortable grip.
From a brand perspective, wood also tells a visual story. It adds warmth and texture to products, enhancing their perceived value without the need for decoration or excess.
Finally, it addresses growing environmental awareness. Unlike plastic or silicone, wood is biodegradable and renewable, and is often sourced with minimal processing, making it the preferred choice for brands committed to sustainability and style.
Not all woods perform equally well when used for food-contact tools. Beyond aesthetics, the safety and longevity of a cooking tool depend on the material's physical and chemical properties, how it responds to moisture, heat and daily use.
The key characteristics that define a safe and suitable wood for cooking tools are as follows:
Not all wooden utensils are the same, and neither are the demands placed on them. Each tool requires specific mechanical and hygienic performance, so selecting the right wood species depends on how the product is used, washed and perceived over time.
Here’s what to consider based on the type of tool:
As mentioned in the previous paragraph, choosing the right type of wood and matching it correctly with the type of tool is an important part of a brand's narrative. The performance, appearance and texture of each type of wood can affect how a cooking tool is used, cleaned and perceived over time.
The following are some of the most trusted types of wood for tools that come into contact with food, chosen by leading kitchenware brands for their safety, resilience and premium appeal.
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Maple is one of the most trusted and widely used hardwoods for food-contact applications and it's easy to see why. Thanks to its tight, uniform grain and naturally low porosity, maple creates a surface that’s less likely to trap moisture, bacteria or food particles. This makes it an inherently safe and hygienic choice for everyday cooking tools.
Its pale, neutral colour blends effortlessly into a variety of kitchen designs, ranging from traditional to minimalist, and its subtle grain pattern provides visual uniformity, an asset for brands aiming for a clean, consistent look in their product lines.
From a manufacturing perspective, maple is also highly reliable. It machines smoothly, holds fine edges and accepts food-grade oils and water-based coatings evenly. This ensures that the final product meets both safety standards and aesthetic expectations.
Furthermore, maple is readily available in FSC-certified forms, making it an environmentally responsible option that supports sustainable sourcing practices. The combination of food safety, durability and versatility makes maple a smart, scalable solution for brands developing premium kitchenware.
Thanks to its dense structure, fine grain and excellent durability, beech is a staple in the world of kitchen tools. Its natural hardness ensures long-lasting performance, and its uniform texture makes it easy to shape into precise, splinter-free forms, an ideal property for tools intended for everyday use with food.
From a safety perspective, beech performs exceptionally well. Its low porosity reduces the absorption of moisture and food residues, limiting the conditions in which bacteria can thrive. When finished with certified food-grade oils or coatings, beech becomes a reliable surface that can withstand repeated use without compromising hygiene.
Visually, beech offers a light, neutral tone with minimal variation, making it ideal for products that need to look clean, honest and well-crafted. Its understated appearance allows for subtle branding, engraving or combination with other materials, supporting design flexibility and product identity.
Beech is also widely available in certified sustainable forms, making it safe, practical and aligned with the growing demand for traceable, low-impact sourcing.
Olive wood lends cooking utensils a distinctive sensory and visual identity. Renowned for its striking veining, warm golden hues and smooth texture, it instantly conveys craftsmanship and attention to detail, qualities that are synonymous with premium kitchenware collections.
But olive wood isn’t just beautiful: it’s also ideal for use in contact with food. Naturally rich in oils, it is highly water-resistant and has a smooth texture that resists splintering. Its tight grain reduces porosity, making it less likely to absorb moisture or retain food particles, two essential hygiene and long-term use traits.
Thanks to these properties, olive wood is particularly effective when finished with light, food-safe oils that preserve its natural feel and character.
Due to its uniqueness, olive wood is often reserved for small production runs or signature items. While it may not be as scalable as maple or beech, it adds value where storytelling, individuality and premium positioning matter most. For brands seeking a safe material that enhances perceived quality, olive wood is an exceptional choice.
Our collaboration with The Cookware Company, a global kitchenware leader with strong ties to the U.S. retail market, exemplifies Minelli’s ability to translate bold design concepts into functional, scalable products.
The brief involved creating an oversized cutting board with a premium finish that met strict size, budget and packaging design parameters. Olive wood, renowned for its aesthetic appeal and ecological credentials, presented several production challenges, including lengthy drying cycles, high tannin content and the requirement for precise joining.
To overcome these challenges, Minelli developed a solution involving two bonded layers of olive planks, reinforced with stainless steel hooks to ensure structural integrity. The result was visually striking and met the functional requirements for food-contact surfaces, as well as the brand’s luxury positioning.
Despite its complexity, the project was completed with full alignment between the design, engineering and production teams, proving that beautiful, high-performance wooden kitchenware can be manufactured at scale.
While many types of wood are suitable for cooking tools, others clearly pose risks to hygiene and durability. Using the wrong material can result in cracking, contamination and an unsatisfactory user experience, which ultimately reflects badly on the brand.
Here are the materials to avoid when safety and performance are priorities:
Minelli supports kitchenware brands in transforming natural materials into custom-designed tools that reflect their identity and improve everyday usability.
If you're developing a new collection or enhancing an existing one, our collaborative process involves:
Together, we can create tools that transcend utility, crafted to be seen, touched and remembered.
Learn more at wood.minelligroup.com.