We put our birchwood spoons to the test by trying to dig a scoop of sorbet from a pint straight from the freezer. Sorbet usually freezes harder than ice cream because it has no fat, just fruit and water, so this was a tough test for the spoons. We did a comparison with a birchwood spoon and a metal spoon, each trying to scoop out a bite of sorbet.

Check out the video below to see the results:

As you can see above, the birchwood spoon couldn’t grab as large of a bite as the metal spoon could. This is because when pressure was applied to the spoon to dig into the sorbet, it didn’t have the same amount of leverage as the metal spoon (we were wondering if the birchwood spoon was going to snap, but it didn’t).

However, the spoon did bend out of shape after having such heavy pressure applied to it. As we dug into the pint of sorbet, there was a also a slight resistance, probably because the birchwood spoons are approximately 1/16″ thick while a metal spoon is only 1/32″.

We held an unused birchwood spoon (on the right) next to the used spoon (on the left) so you can see how the used spoon bent:

We hope this answers your questions about how strong the birchwood spoons are. In general, we recommend that if you’re going to use these spoons for ice cream/sorbet, let it soften for a few minutes before serving.

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