I’ve been tinkering with different finishing techniques with roasting spoons in the oven and messing around with different ways of oiling them to bring out the rich grains and tool textures. Burnished with a smooth basalt stone I found on the North Shore of Lake Superior.

Carved from some very hard spalted and figured silver maple. In the right light, when you twist the spoon, you’ll catch little ripples in the grain.

Each spoon is completely unique and impossible to replicate again due to the organic nature of the wood.

This one features a smaller bowl than my usual eating spoons, some people like a smaller bite. It also has a sharper beak making it a more versatile tool for getting into corners of yogurt containers, or cutting a piece of apple pie.