Wood food working implements get stained, develop cracks and chips that may retain bacteria, can't go through the dishwasher, may have finishes we'll all be concerned about later, etc.

They're my least favorite to clean and most likely to throw away because I can't get them cleaned.

My mantra is that anything is dishwasher safe if you care little enough about it.

Food-safe wood conditioner (or just beeswax, or coconut oil, etc.) is basically free, and you should be taking care of everything wooden in the kitchen on a semi-regular basis. If your wooden cookware is degrading, I'd be more worried about the state of your wooden cutting boards.

I put my unfinished wooden cooking utinsels through the dishwasher literally every day. They’ve been fine for 10+ years

One thing that's helped me is to every-so-often oil my wood utensils the same way I oil my wood cutting board. It's helps protect the wood and retain moisture so it doesn't crack. Also, at least some (if not all) woods have anti-microbial properties.

Hmm, have you actually used wood? I've been using it for decades.

>Wood food working implements get stained, develop cracks and chips that may retain bacteria

This happens after years of use ... buy a new one? They're like 1 dollar. Lol.

Wood is quite antimicrobial. You can look at studies on plastic/silicon cutting boards vs wood for a bit more peace of mind.

I put my wood cooking spoons in the dishwasher. They're the cheap kind and now they're quite bleached but they still work.

Glue e.g. in bamboo spatulas, porosity and bacteria, hardness for scraping etc.

Usually you would use different materials for different tasks.