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KITCHENWARES
GENERAL INFO |
General Information 
OUR GUARANTEE Tom and I love our work and want you to enjoy it too. If you're dissatisfied with your purchase--if it breaks or cracks or warps--we'll gladly replace it--or refund your money. UNLESS, of course, you've put the poor thing in the dishwasher, used it as a hammer or served beets and blueberries before it was properly seasoned. We always welcome suggestions for improvements or new designs.
Tom and I are a husband-and-wife team, building custom furniture, stained glass, garden pieces, stonework and outbuildings meant to withstand the rigors of daily use. We enjoy using a variety of materials. We produce a limited number of pieces, using only hand-selected wood and marine-quality hardware and finishes: epoxy, paints or varnishes.
In my twenties, I worked in Boston’s theatre district: played Lady MacBeth, performed with a pantomime troupe, sang with an a capella quartet and built opera sets and masks, gargoyles and props for shows that went to Broadway. Children and house construction occupied my thirties. Then, mid-forties, during my radio commercial phase, I met Tom, an engineer turned sailor.
For three years we lived on a 1965 Cheoy Lee,
the last of their all-teak
Our rented workshop is 4 miles away, in a barn behind a friend’s house. We have short attention spans, so our jobs are as varied as our pasts. Right now we’re restoring a 1968 Chris-Craft (a classic mahogany power boat), turning a sea plane hanger into an artist’s studio, building Adirondack chairs from oak we cut down on our property, and, of course, making spoons and cutting boards.
Tom & I first made a batch of very fancy
spreader knives for Christmas
Tom makes the elegant cutting boards and trivets—and sets up all the machinery, builds display pieces and my wonderful booth for craft fairs. We have a 1-½ year old granddaughter who inspires some fun children’s cookware. Because my pieces are small (compared to furniture, for example), I can use really exquisite woods: Birds-eye or tiger maple, or flame birch with black walnut accents. We use only New England hardwoods, and locally harvested wood if possible. One of my favorite spoon stories: A woman (chef, cooking teacher and spoon collector) asked to make a spoon with me. She spent the day in the workshop, first selecting the right piece of wood, then creating a pattern from the best features from five of her favorite spoons- she has over 300 from all over the world. It was a great day for both of us—she had a unique spoon, and I gained much insight into what people who cook A LOT expect from a spoon.
Click on pictures to see them larger, or click HERE to see more pictures.
Care and Cleanliness of Woodenwares Wood is porous and needs seasoning to protect its surface. Wash in gentle soap, never in a dishwasher. Don't soak. Water raises the grain on all new wood, making it parched and rough, so, when it's dry, rub with a green scrubber (I include one with each purchase), then wipe with your favorite cooking oil--I have gallons of olive oil around, so that's what I use. After several treatments, the pores of your wooden utensil will be sealed. Then you can dish out blueberry pie or borsht with no worries! My kitchenwares are treated once already: sprayed with water, dried overnight, finish sanded, then soaked for 24 hours in olive oil. That'll make your seasoning process much easier.
People often ask about germs and wood. Here's a quote from one of our favorite books: "It was once believed that nylon or plastic cutting boards were preferable to the wooden variety. Since then, research has indicated that wood is probably better after all. Researchers have discovered that when cutting boards are contaminated with organisms that can cause food poisoning, almost all the bacteria on the wooden boards die off within three minutes, while almost none die on the plastic ones. For added security, you can wash your wooden cutting board periodically with hydrogen peroxide and water or a bleach-and-water solution. The ideal solution is to use one cutting board exclusively for vegetables and one for meat." From Prescription for Nutritional Healing, Balch & Balch, Third Edition, 2000, page 384 Diluted vinegar works well, too. I'm often asked why I don't use mineral oil on my spoons. So here's another quote -- from Prevention Magazine. "Q. What is mineral oil? Does it have any nutritional value? Is it safe to use? A. Mineral oil is a chemical byproduct of petroleum manufacturing. Sound unappetizing? Good. You should never ingest mineral oil -- either as a laxative or by cooking with it. Granted, it's still on the market as an ingredient in some laxatives. But many doctors and nutritionists condemn its use. And well they should. It works by coating food particles and the intestinal walls so that food literally slides out of the system -- without much nutrition being absorbed. Also, mineral oil dissolves vitamins A, D, E and K, as well as some essential fatty acids. And, in spite of its name, it provides no minerals -- or any other nutrient." So there. That's why I soak my work in olive oil for 24 hours. All of the wood we use gains a distinctive patina over time. That's part of its charm.
Custom orders aren't always more expensive. If you see something you like in my line, but just want it in a different wood, you get the standard price. Multiple orders of the same item (not a matched set) get a discount. Sets are more costly because it takes more work to match the wood grain or shape of the handles. And if one of your ideas becomes part of the line, I'll give you a discount. All price ranges listed are estimates only. I recently got some new machines that made the mundane sanding go SOO much faster! So I've dropped my prices accordingly. I'm happy (sanding is my least favorite chore) and--judging from sales at the last show--so are the customers. Here are a few things to consider if you're thinking about making a custom order:
Click on children's wares or small hands & lefties for more ideas.
Imagine a kitchen with utensils, chopping block and accent pieces fabricated from the same tree! |
hulled sailboats in the Caribbean, but lost everything in a fire in our workshop. We
moved back "home" to New England 5 years ago to start over again. A
mile past the last power pole, we built a tiny cabin (150 square feet) and a
woodshed, and planted herbs, flowers, vegetables, berries and fruit trees.
Surrounded by
thousands of acres of trees, we cut our own firewood and last summer began digging the foundation for a workshop – to be powered by the sun
and wind. We figure it’ll take a few years to build and organize the new shop.
presents three years ago, the next year made
cheese boards and last year made tongs. I really loved making them—the small size, the functionality,
each with a distinct personality. I think of them as little sculptures. I’ve
had many careers, but this is the most engaging, without the pressure of being
onstage, the precision of building homes, or the obsessive detail of boat work.
I love cooking, so I’m always thinking of new designs and ideas.
