Why do we use beech wood for our utensils?

Beech wood comes from the beech tree (Fagus grandifolia), which can be found in Europe and North America. Beech wood is a hardwood that is light in color and can range from a very pale brown to a reddish-brown. It is a hard, heavy, non-porous and very durable wood that is resistant to wear and tear. 

Beech wood is often used for kitchen tools such as cutting boards, cooking spoons, and rolling pins because of its durability and high resistance to wear. Because it is not porous, it does not absorb smells, liquids or bacteria, making it easy to clean and maintain. Due to its nonporous nature, they are naturally antibacterial, which can help avoid the spread of germs. It has a smooth, fine grain which yields a nice texture and natural color, making it an aesthetically pleasing and classy choice for kitchenware. And, if for whatever reason, your special utensils do come into contact with gluten, if washed very well, the gluten should not adhere to beech wood as it would to other materials.

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