GripStir

Animal Charcuterie boards need to be functional first. In addition to being functional, there’s no reason they can’t also be beautiful. My board...

These knives are sometimes also called 'spreaders' and have a lovely, round feel that fills the inside of you palm as you use them. They are ergo...

Long Spoons These Long Spoons are just that, long! The shallow bowl at the business end allows for great stirring and small sips to taste while coo...

I make two styles of salad tongs - The Canadian, and The Scandinavian. Both have curved handles to allow you to grasp salad ingredients securely an...

Spatula Blunt Style This style of spatula recollects a shape you will remember from spatulas available elsewhere. However, the ones I make here ...

This spatula features a longer, narrower handle than others I make and has a broad, shovel shape at the business end. As the name suggests, it is...

This paddle spatula style is excellent for turning ingredients in a stirfry pan or wok. The larger surface area allows you to dig around the ed...

This spatula is narrower in style from others I make. It is mainly intended as a stirring utensil and has some history in the Scottish "spurtle" ...

Spoon Rest These Spoon Rests are simple in design, but optimal in function. They sit on your stovetop (away from a burner!) and are there when yo...

This small spoon is ideal for chefs, who need to sample cookery in-progress. The small bowls hold approximately a teaspoon and are ideal to keep ...

This gorgeous new style of spatula I make I call the 'Razor' due to its ridge along the neck reaching up over the outer bowl of the spatula pro...

This trivet is after the Japanese style, with multiple, shallow gouges across the surface yielding a deliciously tactile feeling to the hand. Ben...