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After I started my latest batch of chili, LOML showed me the broad, wooden spatula I've used for years - how it was splitting at the business end. She asked if I could sand it down or something . . .
Well, I dreamed up something as a replacement and then some. Even the old 12" spatula with the splits was sometimes a bit on the "not enough" side. So, I opted to start with making one 16" long. In addition, I went for a straighter version rather than the usual skinny handle with a wide working area.
Here is (are?) what I ended up making:
I decided to make 16", 14" and 12" versions. All are 2.5" wide and taper from 3/8" thick to about 1/16" over the last 4" of the tool.
This is a good project for using off cuts in the shop. I used walnut, curly maple and cherry for these.
Since these will be in contact with food and cooking oils, I opted to coat them with mineral oil only.
No more sticking my hand down in a 22qt pot to break up the ground beef!
Well, I dreamed up something as a replacement and then some. Even the old 12" spatula with the splits was sometimes a bit on the "not enough" side. So, I opted to start with making one 16" long. In addition, I went for a straighter version rather than the usual skinny handle with a wide working area.
Here is (are?) what I ended up making:
I decided to make 16", 14" and 12" versions. All are 2.5" wide and taper from 3/8" thick to about 1/16" over the last 4" of the tool.
This is a good project for using off cuts in the shop. I used walnut, curly maple and cherry for these.
Since these will be in contact with food and cooking oils, I opted to coat them with mineral oil only.
No more sticking my hand down in a 22qt pot to break up the ground beef!