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