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There's a risk for wooden ones that are glued, specifically bamboo, or finished with something toxic. You should probably stick to ones made from a single piece of hardwood and are unfinished.

There's also a risk that any cracks will fill with bacteria.

I think you've unknowingly debunked non-stick layers.

Should make it from RVS.

The latest issue of Fine Woodworking agrees and explains why this is true:

* "The Best Food-Safe Finish May Be None at All", https://www.finewoodworking.com/2024/10/10/the-best-food-saf...

TLDR; unfinished wood that is rinsed and dried on all sides will naturally trap and kill bacteria as it dries. Any finish interferes with this process.

Wooden cooking tools can harbour bacteria.

Why?