Ode to Wooden Utensils

Keeping a balance between metal, and wooden kitchen cooking and serving utensils is a must.  Plastic should be no where found save in the handle of a soft spatula for clearing bowls of batter and such.  The pans you use and the service ware can narrow down your choices.

I prefer wooden to metal most often.  Much more sensual is a wooden utensil in the hand.  Of course wood itself always fairs more sensual against metal.  They are great at keeping you from burns when left against a pans edge.  They display their scars better.

It is good to periodically wipe them all down with olive oil to feed them and let them glow.  I think the look better in the kitchen, too.  Using them for tasting also avoids utensil burns on the lips.  The crafting of them is also a great winter diversion to take up.  Carving tools or dremmels can be relaxing obsessions when given a fine piece of wood.  Variety abounds with them as well.  You can find great utensil craftspeople at many a fair.

Most people don’t think about it too much, but they should.  Give it some thought today.

I started using wooden utensils in the 80’s WOK CRAZE that swept the nation.  I have had them at my side ever since.