I am going to make some kitchen utensils and was wondering about various woods. I understand that fruit woods are safe and so are nut woods. Oak is ok because acorns are edible (not pleasent). What about Holly (Ilex)?
Just a word of caution regarding nut wood trees I came across while researching food safe woods & finishes. I read that someone with a severe nut allergy could have a reaction to the oils in the wood, as well as with nut oil finishes.
As a professional chef, I tend to keep up with some things. University of Wisconsin Madison did some studies on woods and found that maple was good for durability and food safety, as it too tends to bacteriostatic.