Why not use a small paring knife with a nicely sharpened edge? I agree that some spoons (especially some old sterling ones) have a fairly sharp edge but they are so awkward to hold when peeling. Also, my sharpest spoon isn't nearly as sharp as a knife. Thus, I'm baffled as to the reasons for/advantages to using a spoon instead of a knife for peeling fresh ginger root. Thank you. ;o)
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