Each spoon is carefully handmade in a small woodworking shop in Indiana. To make the spoon, an artisan draws a pattern on a block of wood. The tool is carved out, the bowl is shaped on a lathe, and the final spoon is buffed in a series of steps.
Hand wash and dry your spoon. Be sure to wash it directly after cooking with vegetable oil, as it can make the utensil sticky. If desired, you may buff the wood with a fine 400-grit sandpaper, and condition with mineral oil.
In the early 1970s, John Whetstone felt called to become a woodworker. At the time, he was employed in the delivery department of a natural gas service, and he noticed an unused band saw on the porch of one of the homes on his delivery route. He offered to buy it and then began teaching himself woodworking skills. He soon became a full-time, all-purpose woodworker. In the early 1990s, Whetstone answered a classified ad for a producer of wooden kitchen tools, and Whetstone Woodenware was born. Whetstone has been steadily making wooden kitchen tools for the past two decades and now has 12 skilled artisans working with him. “It’s great to be making a product that is enduring,” says Whetstone. “People come up to me who have been using the same spoon for over 25 years, and it’s just pleasing to make something that becomes a part of people’s lives.”
Use this trusty wooden spoon to stir spices into a sauce, whip up a batch of cookies, or accomplish any other basic kitchen task. Each spoon is handmade from locally sourced maple wood. The closed grain of the wood means that this spoon won't absorb any flavors or bacteria during use.
12.5 inches long.
Kaufmann Mercantile is committed to help you live a conscious and inspired life.
Many of the items you discover here are exclusive to Kaufmann Mercantile, which is what makes our community of designers and artisans so special.
If you find one of our products anywhere else for less than it's being sold on our site, we will match it. No questions asked.
Our dedicated Concierge Team is here to help. Reach out any time at: