The Spurtle from the Wall Street Journal

There are two commonly known types of Spurtles. This style, the Couthie Spurtle, is a Scottish spatula-like utensil historically used for flipping oatcakes. It has a long, narrow blade which is good for getting under crepes, pancakes, omelletes and other foods. It has a 16" overall length,

The handle is our signature hand-carved "Chiseled" edge, which has comfortable handle grips.

The other type of spurtle in Scotland is a round utensil used for things like porridge. The most similar utensil we have to that on our site is our Sourdough Mixing Stick, which is very similar in function.

The Couthie Spurtle shares similarities to German Spurtles and in America Amish Spurtles, as many Amish immigrants were of central European descent. The word Spurtle itself derives from the Latin/Roman Spatha which was a long, flat sword used by legionaires and also shares common roots with the Greek word "Spathe" which was a long, flat, utensil used in weaving.

For care: Handwash only, re-apply a food-grade oil every 3-4 weeks. For premium care use a oil + wax wood finish like our SpoonButta which is made from high-quality olive oil, local beeswax and a few essential oils for disinfectants.

As Seen in the Wall Street Journal Off-Duty 10/8/2022