Ingrained Beauty

Seasoned cooks know that wooden utensils are invaluable in the kitchen. Versatile and durable, wood doesn’t chemically react with foods or scratch like metal. And unlike plastic, it won’t melt or absorb flavors. Earlywood Designs handcrafts heirloom-quality cooking tools from woods specifically chosen for their beauty and durability: Hard Maple, Mexican Ebony, Bloodwood, and Jatoba. Earlywood started as a creative outlet for founder Brad Bernhart, a mechanical engineering student who fed his artistic side with woodworking. He works solo from his cozy studio in the wilderness of Red Lodge, Montana. Designed with simple, modern lines, and meticulously engineered for function, Earlywood’s best-selling Perfect Trifecta Set includes a flat sauté spoon, a scraper, and a spreader. With a warm, sturdy feel in your hand, these pieces will add to the pleasure of preparing meals as they age gracefully through a lifetime of use.

Earlywood Designs

Wooden Utensils

Ingrained Beauty

Seasoned cooks know that wooden utensils are invaluable in the kitchen. Versatile and durable, wood doesn’t chemically react with foods or scratch like metal. And unlike plastic, it won’t melt or absorb flavors. Earlywood Designs handcrafts heirloom-quality cooking tools from woods specifically chosen for their beauty and durability: Hard Maple, Mexican Ebony, Bloodwood, and Jatoba. Earlywood started as a creative outlet for founder Brad Bernhart, a mechanical engineering student who fed his artistic side with woodworking. He works solo from his cozy studio in the wilderness of Red Lodge, Montana. Designed with simple, modern lines, and meticulously engineered for function, Earlywood’s best-selling Perfect Trifecta Set includes a flat sauté spoon, a scraper, and a spreader. With a warm, sturdy feel in your hand, these pieces will add to the pleasure of preparing meals as they age gracefully through a lifetime of use.
Handcrafted
Made in the USA

Grommet Launch Conversation

Grommet Launch Conversation

  • Brad
    Brad

    Hi Grommett lovers!

    I am Brad, the owner and maker or all things Earlywood. I know from experience that you will love the ultra-functional Earlywood Trifecta, but I also know from experience that you may have questions about the woods and or the individual components. Since the Trifecta components are original designs of mine (and don't look like a typical wooden spoon) it is not always obvious how essential they will become in your kitchen. Ask me anything. I am here for you and want to make your first interaction with Earlywood as good as it can be!

  • Brad
    Brad – Special Guest
    9/23/2014 12:37 PM

    Hi there! I want to take this opportunity to tell you about our reforestation program called "100 to 1". We plant 100 trees for every 1 tree that we use to make Earlywood products. The trees are planted in the Atlantic Rainforest in Brazil through the "plant a billion" program by the Nature Conservancy. It's our way to assure the forests of our world end up better off because of us!

  • Tia-Maria
    Tia-Maria
    9/23/2014 12:38 PM

    The utensils are beautiful. I think I will treat myself to a set for my birthday!

  • Joe
    Joe
    9/23/2014 1:03 PM

    Dishwasher safe?

  • Amy
    Amy – Grommet Team
    9/23/2014 1:16 PM

    Hi Joe,

    You can see this information in our details portion which you'll see when you click on the box that says "buy" in orange. It's recommended to wash by hand in soapy hot water and use the scrubbing side of your sponge. It's not recommended to leave soaking in water for long periods of time.

  • Brad
    Brad – Special Guest
    9/23/2014 1:29 PM

    @Joe I have washed plenty of these in my dishwasher... just to see if they can take it. Although I never recommend putting anything wood in the dishwasher, I have never had any serious issues with putting my Earlywood in the dishwasher. The biggest problem with doing so is that the dishwasher will turn them all gray. But to be as clear as I can be... do not put them in your dishwasher!

  • JENNIFER
    JENNIFER
    9/23/2014 1:08 PM

    hi brsd like the idea and shapes but doesn't wood produce or asorbe bacteria

  • Brad
    Brad – Special Guest
    9/23/2014 1:26 PM

    @JENNIFER Good question! These woods do not produce bacteria by any means. Whether they absorb bacteria has to do with the hardness of the woods and the size of their pores. The softest wood I use is hard maple (which is used for bowling alleys and gym floors) and it is just about as hard as wood grows in the United States. The other woods are a minimum of 3 times harder than hard maple and have very small pores. That is why I picked them. They are all extremely resistant to socking up stains, flavors, or bacteria.

  • Pamela
    Pamela
    9/23/2014 1:39 PM

    Of the three implements shown -- sauté spoon, scraper, and spreader -- which is which?

  • Brad
    Brad – Special Guest
    9/23/2014 1:41 PM

    @Pamela

  • Brad
    Brad – Special Guest
    9/23/2014 1:44 PM

    @Pamela The saute is the longest piece, the scraper is the medium length piece, and the spreader is the shortest piece.

  • megan
    megan
    9/23/2014 2:10 PM

    Hi Brad, I am wondering what these are best suited for: scrambled eggs, mixing cakes, stir-fry, etc and if there are any uses they aren't recommended for.

  • Brad
    Brad – Special Guest
    9/23/2014 2:21 PM

    @megan I'm not just saying this but... they are suited for every cooking task you can think of except for serving soup. I use my flat saute to saute veggies, flip pancakes, taste dishes, serve lasagna, scrape off my cutting boards and counter tops, stir my daughter's milk, etc. I designed the scraper for cast iron specifically because it is so good for scraping burnt food off the bottom of a cast iron pan, but it works for so many other things as well like flipping eggs, chopping ground beef, and crushing garlic. The spreader is just wonderful for peanut butter, butter, jelly, hummus, soft cheeses and it is perfect for scooping out avocados without ripping the skin! Use them for everything!

  • christopher
    christopher
    9/23/2014 3:21 PM

    @Brad I usually like a heavier wood, which species would that be on these?

  • christopher
    christopher
    9/23/2014 3:39 PM

    @christopher and can you mix and match? I want the heaviest wood.

  • Brad
    Brad – Special Guest
    9/23/2014 7:05 PM

    @christopher The EJB is the heaviest combination. The three combinations shown here are by far my most popular, but I do offer a few other options on my website.

    From heaviest to lightest, the woods are:

    Mexican Ebony

    Bloodwood

    Jatoba

    Hard Maple.

    The Mexican Ebony almost feels like metal or a really dense plastic.

  • Marcia
    Marcia
    9/23/2014 2:10 PM

    Your kitchen tools are beautiful! I love the feel of wood in my hand, much more so than metal. How do you recommend caring for them; I mean caring and treating and is there anything that should be done when you first get them?

    Thank you!

  • Marcia
    Marcia
    9/23/2014 2:16 PM

    @Marcia I thought of another question! As I don't know much about the different types of wood, I don't know how to select which set to choose. Are the pictures in the same order as the group order list? Thanks again.

  • Brad
    Brad – Special Guest
    9/23/2014 2:25 PM

    @Marcia There is nothing special that you need to do the first time. If you want to, you could wash them before you first use, but that's optional. They have a 100% food-safe oil on them so they are totally safe to use right out of the box.

    Care for them by washing in hot soapy water and scrubbing them with the rough side of your sponge. Oil every 6 months or when you want them to look their best.

  • Brad
    Brad – Special Guest
    9/23/2014 2:27 PM

    @Marcia When you "Choose your Set" on the shopping page, the image will change to show the set you have chosen.

    For the record:

    Jatoba - brown

    Hard Maple - blonde

    Bloodwood - red

    Mexican Ebony - black

  • Jill
    Jill
    9/23/2014 2:53 PM

    @Brad What type of oil is best to oil the utensils?

  • Brad
    Brad – Special Guest
    9/23/2014 3:16 PM

    @Jill You have about 30 choices, but I always use mineral oil. It doesn't smell, it doesn't discolor, it doesn't ever dry and chip off in your food, it's relatively inexpensicve, it is 100% foodsafe, it stores forever, it goes a long ways, it will never go rancid like food-based oils will (olive, vegetable, etc) and it is safe to get it all over your hands.

  • christopher
    christopher
    9/23/2014 3:20 PM

    @Jill usually just a good mineral oil that can be had at the grocery, and even at most hardware stores, the kind you use for cutting boards.

  • Kellyn
    Kellyn
    9/23/2014 8:17 PM

    I got many earlywood pieces for my wedding this summer - I love them - especially the scraper :-)

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.

 

Earlywood Designs

Wooden Utensils

Ingrained Beauty

Seasoned cooks know that wooden utensils are invaluable in the kitchen. Versatile and durable, wood doesn’t chemically react with foods or scratch like metal. And unlike plastic, it won’t melt or absorb flavors. Earlywood Designs handcrafts heirloom-quality cooking tools from woods specifically chosen for their beauty and durability: Hard Maple, Mexican Ebony, Bloodwood, and Jatoba.

Earlywood started as a creative outlet for founder Brad Bernhart, a mechanical engineering student who fed his artistic side with woodworking. He works solo from his cozy studio in the wilderness of Red Lodge, Montana.

Designed with simple, modern lines, and meticulously engineered for function, Earlywood’s best-selling Perfect Trifecta Set includes a flat sauté spoon, a scraper, and a spreader. With a warm, sturdy feel in your hand, these pieces will add to the pleasure of preparing meals as they age gracefully through a lifetime of use.
Read More Read Less
Earlywood Designs - Wooden Utensils
No longer available

Grommet Launch Conversation

  • Brad
    Brad

    Hi Grommett lovers!

    I am Brad, the owner and maker or all things Earlywood. I know from experience that you will love the ultra-functional Earlywood Trifecta, but I also know from experience that you may have questions about the woods and or the individual components. Since the Trifecta components are original designs of mine (and don't look like a typical wooden spoon) it is not always obvious how essential they will become in your kitchen. Ask me anything. I am here for you and want to make your first interaction with Earlywood as good as it can be!

  • Brad
    Brad – Special Guest
    9/23/2014 12:37 PM

    Hi there! I want to take this opportunity to tell you about our reforestation program called "100 to 1". We plant 100 trees for every 1 tree that we use to make Earlywood products. The trees are planted in the Atlantic Rainforest in Brazil through the "plant a billion" program by the Nature Conservancy. It's our way to assure the forests of our world end up better off because of us!

  • Tia-Maria
    Tia-Maria
    9/23/2014 12:38 PM

    The utensils are beautiful. I think I will treat myself to a set for my birthday!

  • Joe
    Joe
    9/23/2014 1:03 PM

    Dishwasher safe?

  • Amy
    Amy – Grommet Team
    9/23/2014 1:16 PM

    Hi Joe,

    You can see this information in our details portion which you'll see when you click on the box that says "buy" in orange. It's recommended to wash by hand in soapy hot water and use the scrubbing side of your sponge. It's not recommended to leave soaking in water for long periods of time.

  • Brad
    Brad – Special Guest
    9/23/2014 1:29 PM

    @Joe I have washed plenty of these in my dishwasher... just to see if they can take it. Although I never recommend putting anything wood in the dishwasher, I have never had any serious issues with putting my Earlywood in the dishwasher. The biggest problem with doing so is that the dishwasher will turn them all gray. But to be as clear as I can be... do not put them in your dishwasher!

  • JENNIFER
    JENNIFER
    9/23/2014 1:08 PM

    hi brsd like the idea and shapes but doesn't wood produce or asorbe bacteria

  • Brad
    Brad – Special Guest
    9/23/2014 1:26 PM

    @JENNIFER Good question! These woods do not produce bacteria by any means. Whether they absorb bacteria has to do with the hardness of the woods and the size of their pores. The softest wood I use is hard maple (which is used for bowling alleys and gym floors) and it is just about as hard as wood grows in the United States. The other woods are a minimum of 3 times harder than hard maple and have very small pores. That is why I picked them. They are all extremely resistant to socking up stains, flavors, or bacteria.

  • Pamela
    Pamela
    9/23/2014 1:39 PM

    Of the three implements shown -- sauté spoon, scraper, and spreader -- which is which?

  • Brad
    Brad – Special Guest
    9/23/2014 1:41 PM

    @Pamela

  • Brad
    Brad – Special Guest
    9/23/2014 1:44 PM

    @Pamela The saute is the longest piece, the scraper is the medium length piece, and the spreader is the shortest piece.

  • megan
    megan
    9/23/2014 2:10 PM

    Hi Brad, I am wondering what these are best suited for: scrambled eggs, mixing cakes, stir-fry, etc and if there are any uses they aren't recommended for.

  • Brad
    Brad – Special Guest
    9/23/2014 2:21 PM

    @megan I'm not just saying this but... they are suited for every cooking task you can think of except for serving soup. I use my flat saute to saute veggies, flip pancakes, taste dishes, serve lasagna, scrape off my cutting boards and counter tops, stir my daughter's milk, etc. I designed the scraper for cast iron specifically because it is so good for scraping burnt food off the bottom of a cast iron pan, but it works for so many other things as well like flipping eggs, chopping ground beef, and crushing garlic. The spreader is just wonderful for peanut butter, butter, jelly, hummus, soft cheeses and it is perfect for scooping out avocados without ripping the skin! Use them for everything!

  • christopher
    christopher
    9/23/2014 3:21 PM

    @Brad I usually like a heavier wood, which species would that be on these?

  • christopher
    christopher
    9/23/2014 3:39 PM

    @christopher and can you mix and match? I want the heaviest wood.

  • Brad
    Brad – Special Guest
    9/23/2014 7:05 PM

    @christopher The EJB is the heaviest combination. The three combinations shown here are by far my most popular, but I do offer a few other options on my website.

    From heaviest to lightest, the woods are:

    Mexican Ebony

    Bloodwood

    Jatoba

    Hard Maple.

    The Mexican Ebony almost feels like metal or a really dense plastic.

  • Marcia
    Marcia
    9/23/2014 2:10 PM

    Your kitchen tools are beautiful! I love the feel of wood in my hand, much more so than metal. How do you recommend caring for them; I mean caring and treating and is there anything that should be done when you first get them?

    Thank you!

  • Marcia
    Marcia
    9/23/2014 2:16 PM

    @Marcia I thought of another question! As I don't know much about the different types of wood, I don't know how to select which set to choose. Are the pictures in the same order as the group order list? Thanks again.

  • Brad
    Brad – Special Guest
    9/23/2014 2:25 PM

    @Marcia There is nothing special that you need to do the first time. If you want to, you could wash them before you first use, but that's optional. They have a 100% food-safe oil on them so they are totally safe to use right out of the box.

    Care for them by washing in hot soapy water and scrubbing them with the rough side of your sponge. Oil every 6 months or when you want them to look their best.

  • Brad
    Brad – Special Guest
    9/23/2014 2:27 PM

    @Marcia When you "Choose your Set" on the shopping page, the image will change to show the set you have chosen.

    For the record:

    Jatoba - brown

    Hard Maple - blonde

    Bloodwood - red

    Mexican Ebony - black

  • Jill
    Jill
    9/23/2014 2:53 PM

    @Brad What type of oil is best to oil the utensils?

  • Brad
    Brad – Special Guest
    9/23/2014 3:16 PM

    @Jill You have about 30 choices, but I always use mineral oil. It doesn't smell, it doesn't discolor, it doesn't ever dry and chip off in your food, it's relatively inexpensicve, it is 100% foodsafe, it stores forever, it goes a long ways, it will never go rancid like food-based oils will (olive, vegetable, etc) and it is safe to get it all over your hands.

  • christopher
    christopher
    9/23/2014 3:20 PM

    @Jill usually just a good mineral oil that can be had at the grocery, and even at most hardware stores, the kind you use for cutting boards.

  • Kellyn
    Kellyn
    9/23/2014 8:17 PM

    I got many earlywood pieces for my wedding this summer - I love them - especially the scraper :-)

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.