I'm just a home cook and don't have near the utility that pro cooks have with these spoons, but I have a Del damascus spoon and one of the knock-offs from CK to Go, and I use them all of the time. Those spoons are some of my favorite kitchen tools. Last night I used them both to make giant quenelles and my new favorite use for my Del spoon is scraping the milk off the cob once the kernels are removed. I used to use the back of a knife and it always made quite a mess, but these larger bowl spoons are great for doing that job.
"There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson
Short answer: I use them for just about everything
I just buy vintage spoons because so many have the nuns and they're easily lost
Just out of curiosity, do these spoons have a nice shape for making quinelles? I know with good technique you can make them with almost any spoon, but having that nice deep(but not too wide) shape makes everything come out so perfect, not to mention more quickly and efficiently.
Finding spoons like this is tough, in Europe they seem more prevalent but my collection of spoons is dwindling now that I work in a bigger kitchen. I've looked at buying them straight from Europe but unless I wanted to buy an enormous quantity it seems like shipping costs would make it ridiculous.
I hope someone identifies with what I am saying so I dont sound like a complete idiot.
"There's more to cooking than opening a can, CAN I SAY THAT CHEF?!"