Frequently Asked Questions
Payment and Shipping?
Once your order is placed, you should receive a confirmation email from us. Most orders will ship within 5 business days. All items are safely packaged and shipped via USPS Priority.
Is local pickup available?
Yes! Please contact us if you are in or around the Kansas City Metro area and would like to pickup your order from us directly.
Will I be charged sales tax?
Since we are a Kansas based business, if your order is being shipped to Kansas, it will be charged an appropriate sales tax.
Returns & Refunds
If your goods are damaged or found faulty upon receipt, you must notify us by phone or email within seven days so we can arrange for repair or replacement.
You have the right to return faulty goods for a full refund, including postage, within a seven day period.
All goods must be returned in an unused condition, well packaged and sent using an insured trackable postage method with a copy of the relevant receipt. Return postage will not be refunded if the goods are not faulty.
If goods are damaged or seem to have been used we reserve the right to make a charge for the damage or repair.
While our products are guaranteed for their lifetime against faulty workmanship and materials, they are not guaranteed against normal wear and tear or abuse. Many people stop by our booth at fairs and make intimations to the effect of using wooden spoons to strike people, pots and pans, etc. We strive to make our kitchen utensils strong and durable; however, they are not striking tools and are not intended to stand up to impact. If used appropriately and cared for regularly, our spoons, spatulas, and other utensils should hold up to many years of use. If you have any issues with an item you have purchased from us, please contact us and we will work with you to try to make it right.
Do you accept custom requests?
Yes, we love custom requests! Some of the best ideas come from customers. If you would like us to make your idea a reality, send us an email at firstname.lastname@example.org.
Do you wholesale?
Yes. If you are interested in carrying out items, please contact us to inquire.
Is each of your items really one-of-a-kind?
Yes. We do not use templates or computerized, automated production methods, as most other premium utensil makers do, to create our works. We assess each piece of wood individually and let it inspire us to create something that captures its strength, character, and beauty. We put a great deal of thought and care into each item's creation.
I saw an item on your website that I liked, but it said "Out of Stock". Can I have something similar made?
The answer is most likely yes, but it depends on whether a similar piece is in stock. Please contact us so we can let you know for sure.
Is color change normal in a handmade wooden spoon?
Yes. Many species of wood will naturally darken with age. But with cooking utensils in particular, the color will also fade somewhat and take on some coloring from the food it has come in contact with. We are among those who consider this patina to be an enhancement of the utensil's beauty, showing it has been used and enjoyed over time.
What finish do you use on your utensils and why?
We choose to use mineral oil for a number of reasons:
• it is odorless and does not go rancid
• it is food safe and non-allergenic
• it will not change the natural color of the wood
• it does not leave a hard coating or sticky residue
• it penetrates into the wood and protects it well from drying out and cracking
• it is inexpensive and widely available
Who makes the items in your shop?
This is a two-person workshop. Tracey is the main craftsman, and Kathrina is the apprentice/assistant. Any item we offer will have had no more than two sets of hands creating it.
Where do you get the wood you use?
Most of the wood we use is reclaimed, either from local tree trimmings or often we find scraps that would otherwise be thrown away from various businesses or from the Habitat for Humanity ReStores here in Kansas City. We have never cut a tree down ourselves. Very occasionally we have purchased commercially produced lumber, but we only do so rarely and with careful thought.
Are wooden cutting boards safe to use with raw meats?
Wooden cutting boards, cooking utensils, and drinking vessels have been used by people across the globe for thousands of years. Wooden butcher blocks in particular were used for hundreds of years before the advent of bleach or other sanitizing solutions. In our own experience, we have several wooden cutting boards that get near daily use -- we cut both raw meats and fruits and vegetables on the same cutting boards, washing thoroughly with soap and water and letting them completely dry between uses. Any wooden surface that has contacted raw meat should be thoroughly cleaned before using again. We avoid using any woods that are too porous or do not dry quickly after washing. Of course we recommend every person do their own research and come to their own conclusion on this matter.
Do I need to be concerned about wood toxicity?
This question does not have a simple yes or no answer. We have tried to research toxicity of various species of wood and have found very little reliable information and few, if any, documented cases of acute toxicity that is directly attributable to the wood used in a food contact situation. Nevertheless, for food contact uses, we avoid using any woods that have had toxicity concerns raised about them. That being said, because we focus on using reclaimed wood, we will occasionally use woods of unknown species, which are always labeled as such. Because different individuals may have differing levels of sensitivity (i.e., allergies) to certain woods, it is not possible to claim that any particular species, or wood species collectively, will be safe in every case.
Regardless of wood species, it is never a good idea to leave utensils in food while it is cooking (e.g., leaving a spoon in a stockpot while preparing a soup or sauce) because virtually every wood will release soluble compounds into the food which, though they may be harmless, can affect the flavor and color of the food. (Also, this is not good for the care and longevity of the utensil itself.) In general, we would be more concerned about what is in the glue and finishes used on many mass-produced cutting boards and utensils. We try to keep a good selection of items made from woods that have been used extensively with no known toxicity issues, such as maple and oak. In any case, it is always at the purchaser's discretion whether or not a particular wood should be used.