Choosing which of Earlywood woods to get your utensils in is like choosing between authentic Mexican and authentic Thai food; you just can't lose. The softest wood they use is hard maple, and it is much harder than the woods typically used for making wooden spoons (like beech and cherry). The hard maple can pick up stains when used in beets, cumin, berries, etc., but the stains naturally work themselves out over the next two or three uses. They suggest that you pick the one that you like the most. If you want to get into growth regions, variations, Janka hardness scales, etc., then go poke around the woods page.