Well, you’d think so, but it’s a very common wood for chopping boards. Those dark stripy boards I see in M&S etc are Black Locust. It’s considered food safe and even anti-bacterial
“In Europe and North America,
a chopping board sold as "acacia wood" is often made from Robinia pseudoacacia, also known as false acacia or black locust.“
Include the word “poisonous” and:
Yes, Robinia pseudoacacia (Black Locust) wood is toxic, along with its bark, leaves, and seeds, containing proteins (robin and phasin) that cause gastrointestinal issues, weakness, and neurological symptoms in humans and livestock if ingested, though the flowers are harmless; using debarked wood for food contact or fencing posts requires care to prevent poisoning, as even dried wood remains harmful”.
See what I mean about Google?
Apologies to the OP. I’ve picked up a few Helle knives over the years, they’re attractive things. But like all the scandi grind wood working blades I’ve ended up keeping none bar a couple of Moras and a couple of crook knives for spoon whittling.
