Figure IX.4 shows salad servers of the kind commonly manufactured by artisans. Their size and shape are given by way of example, but homers can modify these according to their wishes or consumer tastes. In this example, the spoon and fork are the same, except for the piece cut away between the two prongs of the fork. As the piece is not cut off the fork until the concave ends of the models have been stamped, the fork and spoon are in fact identical.

Figure IX.4: Model for salad servers

The straight part of the spatula is cut by one of the methods for the rectilinear cutting of flattened horn (see Chapter IV, section 7). The length and width of the spatula end in the model should be a few millimetres larger than the desired length and width of the concave end to allow for finishing the edges with a rasp after the end has been stamped. To cut out the piece between the fork prongs a cylindrical drill should be used to make a hole at the inner end of the slit, then the sides of the slit should be cut with a bow saw. If this type of saw is not available, a straight cut should be made to obtain a narrow slit which can then be rounded off with a wood rasp.

The same method can be used to manufacture syrup spoons (figure IX.5) or small salt and pepper spoons (figure IX.6).

Figure IX.5: Syrup spoon

The outline of these two types of spoon is in the hollow horn. The cutting technique is similar to that used in the case of salad servers. The spatula end of the salt and pepper spoons is stamped in the same way as for salad servers, but the process is much easier as the spoons are small with shallow concave ends.

Syrup spoons are easy to manufacture as the spatula end is not stamped.

Figure IX.6: Salt and pepper spoons