Damascus spoons again

[Gravy Power]

Damn I wish I could afford one of these!

[WildBoar]

Del's thread is from last year, although a little peer pressure might convince him to schedule another batch. I know the ones we bought in 2011 are stainless steel, and they do not have an odor.

[mc2442]

I am sure a lot of people are excited for it, lol.

[marc4pt0]

Sorry, was showing one of my guys at work some of Del's work and came across this again. Thought I'd put a bug in his ear to see if he would our is considering doing another batch of these. Maybe with enough interest he will, and looking good so far!

[Chef Niloc]

I finally got around to taking some pics the other day, only took me 2 years or so, Dells's are great! Since he doesn't heat-treat these I think it would be cool if he did some with a sharp contrasting metal Matrix? That or do a spring tempered batch, just a suggestion.

[marc4pt0]

Yep, that's what I want (I mean Need) right there. Yep, that's the one.

[Chuckles]

I believe it would be called a roux spoon. And I would love one. Please. Pretty Please. With sugar on top.

Actually I would dig a perforated one too.

[marc4pt0]

Are roux ready Del? Haha, yeah that was stupid. I know.

[Chef Niloc]

I believe it would be called a roux spoon. And I would love one. Please. Pretty Please. With sugar on top.

Actually I would dig a perforated one too.

Learned something new today, thanks. Actually makes sense since I snagged my first one when I lived in New Orleans, however I have never used or seen it used to make roux. Almost 10 years cooking in Louisiana, never seen a standard spoon used, mostly wooden spoons, rubber spatulas (red ones). Just did a Google search and it seems like no one really knows why it's called that, my guess is it goes back to traditional French cuisine and that it got lost in translation/use with the the Louisiana " immigrants".

I use these spoons mostly for cooking, the two of them are what I use instead of tongs, been using them this way for maybe 20 years now?

Just a sidenote I do recall Del telling me they were a PITA to make, something about square shapes not being easy, so I don't know if he'd be inclined to making them again? But it certainly doesn't hurt to ask. Hoss turned me down on this design when I first approached him about making Damascus spoons. Don't know if it was due to the shape being difficult or just that he only wanted to do one type of spoon and felt that Gary's would be more popular. Again I am not sure what it is but it's not easy to get people to make spoons, it took me years to finally get someone to do it.

[Delbert Ealy]

I would love to do another batch of spoons, I always have a blast doing them even though they can sometimes be a challenge. To give you a bit of background, I use a metal forming die to shape the spoon bowl, a die set that I create myself. Chef Niloc, the major difficulty in making that spoon was creating the die set. These die sets can take up to four days to make, which is a huge investment of time, but once they are finished can make many spoons. I currently have three die sets, one Kuntz, one roux, and one teaspoon. Spoons with perforations are no problem either.
Another consideration is the material the Damascus is made from. I use a soft stainless Damascus I make myself, it takes about the same amount of time to make as the AEBL Damascus I make for knives, but with this Damascus I don't have to harden the steel to make it stainless, and using this mix allows me to cut the finishing time in half. This is the main reason I can offer them at the prices I do.
I do have quite a few paring knives to make still to make, and when I get finished with those, I think it will be time to do some more spoons. I may even add another die design.
Thanks,
Del