Maple, cherry, walnut
Wood spoons
We buy spoons unfinished, sand the necks until they do not catch a thumb, and oil them here with food-grade mineral oil. They are tools. They are not heirlooms with a story we invented.
Maple shows every beet and every tomato. Cherry goes red-brown fast. Walnut starts dark and hides more of the history. None of them stay blonde. Dark and hard is use. Soft wood that smells sour is rot, and that spoon is finished.
Do not soak them. Do not run them through a dishwasher. The dishwasher is what pulls the grain up until the neck feels furry. In a ground-floor kitchen near the Whetstone, a spoon left in a jar of gray water will swell and split at the neck a month later. Hang it. A dry jar is fine. A wet jar is how we get the broken ones back on Saturdays.
The maple stirrer is the one that lives in a winter pot of beans. The cherry corner spoon gets into the skillet without gouging the seasoning you just built on a carbon pan. The wide walnut spoon is for emptying a pot. The small maple one is for tasting, and it still should not live in the sink.
If the neck cracks, stop cooking with it. A split holds dishwater. We will look at it if you bring it in, and we will not glue a tool that sits in hot food. Buy another. If a spoon on our shelf feels rough, say so. It does not leave like that on purpose.
The longer note on March damp and split necks is a maple spoon in brook damp.
- Maple stirrer$1613 inches. The spoon that lives in a bean pot.
- Cherry corner spoon$2212 inches. Reaches the corner of a skillet.
- Walnut wide spoon$2611 inches. For emptying a pot, not for a thin sauce.
- Maple tasting spoon$98 inches. It still should not sleep in the sink.
Prices are before Vermont tax. Call during open hours if you need a piece held until the door locks. We do not hold over a closed day.