What are the best woods for making cutlery?

True Rosewood is nice

The best is ebony but is can be expensive and very difficult to work.

what do you propose, exactly?  for handles, near any wood will work for a while, and the harder, denser woods will probably last longer.  there is no wood that will adequately substitute for metal in knife blades, for example

I would use Teak for the handle, strong and waterproof. Fancy sailboats are made from Teak.

most all of the North American hardwoods are safe for food

You would want to use a hardwood, such as maple, cherry, walnut, beech...These have a fine grain, have closed pores, and are durable. As a comparison Oak has open pores; the oil stain is able to penetrate, and then go rancid. Hardwood, having closed pores, repel moisture, and stains.  Make sure to use a food-grade wood stain!