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Thread: Spoons again and maybe forks seeking input

  1. #11
    Delbert Ealy's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    Thanks Del, spoon will be sent, no need to return it so if you need &or damage it no trouble, it's only a couple of bucks anyway.
    2nd trust me i know how hard it can be to make a spoon. Remember it took me 2 years to find someone to make the 1st damascus spoon and oner a year after that for him to get it to me. Since then I have found a few others who have tried and gave up, one who's name I won't say (because it would not be nice) is a very very well known Damascus maker....so yes spoon harder to make then people think. The reason I like to send out a "copy spoon" is the little curves and bends in a spoon are very important to how a spoon works, or doesn't work for that matter. Crazy chefs like me go threw 100's of spoons looking for "the perfect one", I have yet to find the "the perfect quenelle spoon"
    So I'm just trying to give you the next part of my "spoon trilogy".
    the spoon is not as square as it looks. and yes it looks a lot like the Johnny posted, just goes to show how chefs think alike.

    Also I will gladly take you up on a tasting spoon and koontz. the koontz would need to be tempered thou, spring tempered.

    Also a little money making tip I thought of. Only a few chefs out there compared to business type men. Every one always has a hard time thinking about what to get the guy that has everything. I'll bet that a Damascus coffee spoon would be a big hit around Christmas and fathers day. Just like me as a chef like the conversation piece of a Damascus spoon at work I'd bet "dad" would enjoy it in the office.

    What is really cool about this is that my facination with spoons is second only to my facination with sharp things(knives)
    I think that spoons are so cool, and something that are often overlooked as a common everyday item. They may be for us now, but it was not always the case.
    So if anybody has any type of spoon they would like, bring it on, feed my obsession. I am sure there are a lot of spoons I don't even know about, like the one you posted. I saw one recently that was a flat spoon shaped spatula, way cool, even for something with out a bowl.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #12
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    sachem allison's Avatar
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    I saw one recently that was a flat spoon shaped spatula, way cool, even for something with out a bowl.
    Del[/QUOTE]
    That is a butter spoon, to facilitate the easy removal of butter. no bowl easy to get the butter off.

  3. #13
    Delbert Ealy's Avatar
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    That would be one to not etch deeply then, othewise the butter would be difficult to remove.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  4. #14
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    Quote Originally Posted by Delbert Ealy View Post
    That would be one to not etch deeply then, othewise the butter would be difficult to remove.
    Del
    i like the deep etch, maybe it will be nonstick like deeply etched blades.lol

  5. #15
    Delbert Ealy's Avatar
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    If I did a deep etch with a high polish, that might help and I think that can look really cool.

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  6. #16

    JohnnyChance's Avatar
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    Quote Originally Posted by Delbert Ealy View Post
    If I did a deep etch with a high polish, that might help and I think that can look really cool.
    Or maybe polish it, blue it/patina it, then lacquer it to keep it that way. (these are carbon, right?)
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
    Delbert Ealy's Avatar
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    Actually I am thinking all stainless damascus except for maybe the spatula
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  8. #18

    JohnnyChance's Avatar
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    Stainless is the better way to go. My spoons sit in water all day.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #19
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    I love the spoon and fork ideas. I also think that stainless is the way to go. I love my fish tongs!

  10. #20
    Delbert Ealy's Avatar
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    Quote Originally Posted by Justin0505 View Post
    Del, you have no idea how excited I am about this.
    I can believe that a lot of other folks wouldnt be interested in this too. I use a metal spatula / turner every time that I cook. I would think that some of the chefs and line cooks spend more time with one of these in their hands than a knife. I also use mine a board scrapper when I've got lots of stuff to move, a toast spreader, and my last girlfreind (that baked a lot) used it to cut and serve all kinds of stuff.

    I have been through a lot of these in all differnt shapes and sizes and for the past few years I have been using Global's small round turner:

    Things that are great about it:
    -very thin, very springy, very tuff blade (actually takes a decent edge too)
    -Fillet rounded front corners make sliding under dellicate suff easier / keep then from getting bent up from abuse.
    -excellent ballance
    -nice secure / grippy handle
    -handle angle provides nuckle cleanance, but is not too steap.
    -all metal, no dellicate materials or suseptible seams

    Things that I would change:
    -I'd make the the whole thing bigger over all -most important would be a wider blade
    -Would make sides paralllel to eachother insead of tapering / convering on an angle towards the handle. So blade shape would look more like this:

    this would allow "cutting" with the sides of the blade vs just the front / tip
    -Sharpen (single bevel) all 3 sides of the blade ( I already sharpened the front edge of mine)

    As for construction / finishing, I've got a lot of crazy ideas dreamed up, but I'm not sure how cost prohibitive some of them would be. However, If you where to make this thing out of damascus, I think that it would be AWESOME to do a really light etch and high polish on the blade (so that its very smooth and slippy for getting under stuff) but do a really exteme crazy deep etch on the handle so that you actually get raised damascus grain / grippy texture.
    Also, for handle shape, I'm picturing somehing like a rolled cone/ cylinder that doesnt close completely on the underside (as to facilitate cleaning)

    I could sketch something up in ortographic view with measurements and notes if you think that would be helpful.

    Oh, one more note of agreement on the spoons: thicker stocked, longer, rounder handle would be much appreciated / desired.
    Justin,
    I have spent some time thinking about this, I was originally thinking of making this in stainless damascus, bu the more i think about it the more I think that my carbon damascus would work better for this application. If you want the stainless thats fine but at this point I would recommend the carbon.
    As far as the shape goes the sky is the limit, and i do agree that having the split on the bottom of the handle large snough that you can clean in there is a good idea. The combination etch is also a good idea, and no problem there.
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

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