Spoonmaking

Spoonmaking is an ancient craft that has endured from the depths of human history to the present day, forming an indispensable element of culinary culture. Although the materials used have varied over time, spoons have generally been crafted from natural substances such as wood, metal, or bone. In Turkish culture, spoonmaking possesses a rich and multifaceted heritage.

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Origins and Historical Journey

There is no definitive information on when or where the spoon first emerged. However, the earliest known examples of spoons have been found in archaeological excavations at Çatalhöyük near Konya in Anatolia, one of the key Neolithic settlements, as well as in Central Asia. Researchers note that until the 12th century, when the fork began to replace the spoon at dining tables, the spoon was the primary tool used by humanity for eating. Excavations in lake regions of Switzerland have revealed that even cave dwellers used primitive spoons made from flat, hollowed stones.

The Turkish tradition of using spoons dates back very far. Bronze spoons have been discovered among Ordos Hun artifacts dating to the 3rd century BCE, while the earliest spoons in Anatolia, dated to around 6000 BCE, were crudely fashioned from fired clay. From the 2nd millennium BCE onward, forms closely resembling modern spoons began to appear. With the increasing use of spoons and ladles, wood became an important raw material due to its ease of workability.

Anatolian Turkish handicrafts developed through the artistic legacy of Turkic states originating from Central Asia, enriched by the cultural heritage of Anatolian civilizations such as the Hittites, Phrygians, Greeks, Romans, and Byzantines. Examples of spoons directly linked to Turkish culinary culture have been frequently found in Anatolia since the Seljuk period. Konya, one of the major artistic centers of the Seljuks, also became a prominent hub for spoonmaking during the Ottoman era. Konya spoons were in high demand not only in surrounding provinces of the Ottoman domain but also in distant regions such as Syria, Egypt, Tunisia, and Algeria.

In the past, many regions including Konya, Kütahya, Akseki (Bademli Village), Gediz, Geyve, Taraklı, Bolu (Mudurnu, Göynük, Seben, Kıbrısçık), Kastamonu, Bursa, Bergama, Eskişehir, Anamur, and Silifke were centers of intense spoonmaking activity. Today, traditional wooden spoon production continues in Pusacık, a village under the district of Gümüşhacıköy in Amasya, and partially in Çal village. It is known that spoonmaking in Pusacık has a history of approximately two centuries and has been passed down from generation to generation through the master-apprentice relationship.

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Types of Spoons and Woods Used

Spoons are named differently according to their purpose of use: dining spoon, salad spoon, dessert spoon, ladle, sugar spoon, soup spoon, dowry spoon, and play spoon are among these varieties. Based on material type, they are called wooden spoons, steel spoons, silver spoons, porcelain spoons, or boxwood spoons. In particular, the species of wood used in wooden spoon production directly affects the spoon’s durability and functional use. Trees such as boxwood, linden, oak, and hornbeam are preferred for producing spoons of various sizes and types. Hornbeam (Carpinus) is the most commonly used wood for spoonmaking. Maple (Acer hyrcanum), walnut, pear, and cherry fruit trees are also utilized in spoonmaking.

Initially produced as a basic necessity, spoons gradually transformed into aesthetic objects through the artistic touch of craftsmen. Decorative gift spoons and play spoons are also among the varieties produced.

According to traditional beliefs, ornaments carved onto spoons or spoons hung on walls are thought to protect homes and their inhabitants from the evil eye. The “tongurdaklı spoon,” used as a rhythmic instrument in Bursa’s folk dances, features a chain created by carving into the wooden handle during production. These spoons, commonly found in the regions of Keles, Orhaneli, Harmancık, and Büyükorhan, are present in nearly every household. Named after the chain on their handles, tongurdaklı spoons are still made today by local spoonmakers. Smaller tongurdaklı spoons, decorated with flowers and various patterns, are hung in corners of homes as protection against the evil eye. These spoons, a significant element in Bursa’s traditional folk dances, are preserved in dowry chests for future generations. Regional variations also include spoon types such as “Akpınar” (straight-handled) and “kertme boğaz” or “sevkiyat” (with two protrusions on the handle). Play spoons are typically produced in the kertme boğaz style with shorter handles.

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Tools Used in Production

Spoonmaking is generally carried out in a small workshop or a dedicated room. The main tools used in this process include:

• Saw: Used to cut logs of wood.
• Chisel: A steel tool with a short handle and a single sharp edge, used for finer shaping; effective in creating rough blanks.
• Sıyırgı: Used to carve the inner and outer surfaces of the spoon to establish its general form.
• Rasp and Sandpaper: Used to smooth the spoon’s surface and achieve a fine texture.
• Eğdi/Eygi: A specialized knife used to deepen and finalize the spoon’s bowl.
• Knife: Used to give the final shape and for thinning operations.
• Sistre: A tool used to remove the smallest surface imperfections.
• Triangular and Flat Files: Used for various shaping and detailing tasks.
• Axe: A metal tool with a wooden handle used for cutting, splitting, and the roughest carving of wood.
• Mallet: A wooden hammer used to strike the axe when carving or splitting logs.

Spoonmaking (AA)

Production Process

1. Wood Procurement: Trees such as boxwood, pear, juniper, hornbeam, or oak used for spoonmaking are cut into sections approximately 35 cm long from branch-free sections. These trees are sourced from regions such as Kunduz Mountains in Vezirköprü, Samsun, and Tavşan Mountains in Gümüşhacıköy, Amasya. The cut logs must be processed within three months at the latest; otherwise, they dry out and lose their workability.
2. Cutting Logs: From a one-meter-long log, three pieces of 33 cm length are cut; locally these are called “tomaka.”
3. Splitting and Blank Formation: The tomaka pieces are split into three or four smaller sections using an axe and mallet, according to the desired thickness and size of the spoon. These sections are called “fasaltak” or “takalak.” The cut blocks are split vertically and roughly shaped into spoon blanks using the chisel.
4. Rough Shaping (Taslama): Using the chisel, the “kelle” (bowl) and handle of the spoon are roughly shaped and thinned.
5. Carving: A hollow is carved into the bowl area using a spoon carving tool. This step represents the emergence of the spoon’s basic form. The inner and outer surfaces are then refined using the sıyırgı tools.
6. Handle Shaping (Yonma): Using a spoon knife, the handle is thinned and shaped to fit comfortably in the hand. Care is taken to ensure the tip of the handle and the tip of the bowl are aligned.
7. Internal Cleaning and Thinning: The interior of the “kelle” or bowl is thinned using a specialized knife called “eydü.” This step ensures the spoon has the correct depth and thinness for effective use.
8. Final Smoothing and Sanding: The entire surface of the spoon is smoothed using a rasp and sandpaper. Small imperfections from the wood are removed, and the surface is polished.

After sanding, spoons undergo a process called “ruanlama” or “ruganlama.” Ruan is a transparent varnish applied to the spoon’s surface. It is prepared by boiling a mixture of English varnish and pine resin in a special pot until it reaches the desired consistency, then applied in multiple layers after cooling. If decorative patterns are to be carved onto the spoons, a base coat is applied first, and once dried, the ruganlama process follows.

Spoonmaking (Go to Bursa)

Once dried, the bowl and handle areas of the spoons are decorated with pencil drawings. Floral motifs such as daisies, roses, hyacinths, carnations, and tulips, as well as medallions or architectural designs, are typically drawn on the bowl, while meaningful phrases or poems are inscribed on the handles.

In the art of spoonmaking, the storage containers known as “kaşıklıklar” hold a special place. These kaşıklıklar, commonly found in villages, are made as wooden boxes or fabric pouches to protect the spoons. Their exteriors are usually decorated with wood carvings or pencil drawings featuring various motifs.

Spoonmaking Today

Like many other traditional crafts, spoonmaking is undergoing a difficult transition in the face of modern technological advances. Most traditional spoonmaker shops have closed today. Handmade, decorated spoons are now rarely found except in souvenir shops, where they are typically mass-produced industrially.

Spoonmaking is now regarded as one of the traditional crafts on the verge of extinction. With support from the Ministry of Culture, only a very small number of master artisans continue to keep this art alive through national exhibitions. Greater research into the art of spoonmaking and the preservation of existing rare examples through museums are of great importance.

The declining demand for traditional spoons poses a serious challenge to this craft, which has been sustained through the master-apprentice relationship. Although handmade spoon production has declined, spoonmaking continues to exist as part of Anatolia’s cultural heritage in certain regions, upheld by its last remaining practitioners.

Spoonmaking (AA)