TableCraft Bamboo Handle Wok Spatula, 14.5-Inch

>==> Following review & comparison is not funded by anyone but the reviewer, who was curious. <==<The 14.5” Bamboo Handle Wok Spatula is a good quality wok tool. Construction that is more solid than usual: although it is obviously machined at the finish, the metal part of the tool has the feel of a forged piece. This gives it a good heft, solid.- The curved working edge on these tools is good for the wok. I prefer a wider blade, but that may be just me. Haven’t used these yet, but wanted to post these impressions from a comparison of this item to the others shown in 2nd photo — all from same order. As you may be able to see, the metal tool is the widest blade (~3.75”). The bamboo Helen Chen tool is the narrowest at a bit under 3”. In between are the JJMG pair and the Bambei at about 3.5”. The curvature of the considered spatulas is an interesting point: all except the JJMG spatula have the same curve, and vary only in how much of it they give you. The JJMG is marginally more flat.- The metal-bamboo tool is the longest, at 14.5”. The others are between 13.25” (JJMG) and 14” (Bambei). Helen Chen’s bamboo tool is 13.5”.- Finish on the tools is variable and reflects the construction material chosen. The metal is highly polished, and this consideration extends to the bamboo handle. The Bambei is of birch and is finely polished on the top and the handle, less finely on the blade bottom. The JJMG spoons are of a wood I am not familiar with — it is light both in color and in weight. Time will tell if this less dense (than birch) holds up as well. The Helen Chen bamboo spatula has the least-finished feel, although it seems quite adequate for the chore use it will see.- SUMMING UP: I had originally thought that curvature would be a significant consideration, but with these examples in front of me, it seems the twin considerations of material (bamboo and wood are easier on one’s wok finish) and width of the blade may have more to do with cooking performance. I can already see that the Helen Chen, which I initially disparaged for its narrower form-factor, may in fact be better at getting into the “corner” where the wok bottom transitions to the sides. I expect the metal-bamboo hybrid to be the most durable, time alone will reveal whether it suits my preferences. Of the 3 “wooden” spatulas, the Bambei is the most polished, the JJMG the least. The Bambei has a U-shaped ridge strengthening the edge of the blade. Helen Chen mimics this to a lesser degree. This should make the tool last longer, but again, time will render its verdict.BOTTOM LINE: You choose! All of these seem good tools that will work with your wok well, if they suit you well.<<I am posting this review for each of the tools reviewed, The text’s the same, but ratings are specific to each tool.>>

There are so many subpar wok turners out there (and we know from repeated unsatisfactory experience) that it’s surprising this one isn’t more easily found everywhere. Well made, simple, and basically everything you need in such a tool.

It is a handy utensil, provided that you keep it away from non-stick. It is not just for woks.

Well after 6 years, its time to buy a new one. The handle split about a year ago but is still attached and usable but awkward. Not bad for the price. I suppose i could wrap duct tape around the handle but its not expensive to replace.

Bought this to use with a new Lodge cast iron 14" wok. Thought about getting an all bamboo utensil, but this turned out to be great. The curved edge is perfect for the curved sides of the wok and since it's cast iron I can scrape the sides all I want! ;-) I have been going metal with all the cast Iron I have been switching over to and this is a great deal too. The handle is very comfortable and deals well with all the STUFF I toss into that big Wok! Kudos, Guys! You made a great little tool for my cooking.BTW, LOVE the Cast Iron WOK also! First one I have owned that doesn't move while I toss large amounts of rice and other stuff too. Toss it all with this spatula very well.

Replaced non-metallic wok spatula that was frustrating to use. This one has been sturdy so far (about 15 - 25 uses over ~ 10 months). Handle is made from glued wood layers that are solidly attached to the metal portion via one small nail. No looseness so far though as another reviewer mentioned the wooden handle is unfinished, so as it continues to be washed it'll be interesting to see how it holds up at the glued interfaces. For the price I would buy it again.

It is an angled shovel. It is heavy. It is well constructed. I don't see the handle coming loose, ever. But, time will tell.It is small in comparison to what you would find in a restaurant. But, if you don't have this tool, you will have great difficulty emptying your wok. It has a lip that runs along the sides that let you scoop a lot of rice cleanly out of the wok.I am using the lodge cast iron wok which is too awkward to lift one handed and slide its contents out. This tool makes it really easy.I don't stir fry with it because the sound of metal on metal grates on me. However, my wooden spatulas are too flat for scooping out the wok's contents. I don't see any danger of scratching the wok using this as a food removal tool, though I might feel differently if I were using two of them to stir fry. Even so, I think if you are careful it wouldn't be a problem since the angle conforms nicely to the wok.

Good value, tool works well. Wok on.