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)
AntoniaJames is a trusted source on Bread/Baking.asked over 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.