Which is the best wood for kitchen utensils? Is it softwood or hardwood?
Yimikia prefers working with hardwoods for a lot of reasons when it comes to our wooden spoons, spatulas, tongs and other kitchen utensils. While either type of wood can be used for utensils, we find that hardwoods have certain qualities that make them better suited for our wooden utensils.
1. Durable and Rigid - Most hardwoods are typically denser, tougher and stronger than softwoods which means they provide more design freedom. For example, a hardwood spatula that is ⅛” thick will last for decades. A softwood spatula with the same dimensions will eventually erode away after repeated washings. Hardwoods are also less likely to split or crack when repeatedly exposed to water… which is a thing is you’re making cooking utensils out of them!
2. Long Lasting - Why do you think hardwoods are commonly used in flooring or furniture? It’s because these woods can withstand wear and resist scuffs and scratches (which is exactly what we need for kitchen utensils as well).
3. Beautiful and Striking - Exotic hardwoods such as Jatoba and Bloodwood have bold colors and distinct grains that make them stand out. From their heartwood to their sapwood, even from one grain to another, the variations in patterns are quite unique which makes them the perfect material for unique heirloom-quality utensils.