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Project Information

I am not a germaphobe. However it does bother me to see a restaurant employee use the same cleaning cloth to wipe down the table and the seats. People put their feet on the seats and there are leaky diapers. I don't care how much bleach is in your cleaning solution it's not enough. Therefore I don't like my flatware to touch the table. I had been using the napkin or the edge of my plate. I saw these utensil rests on line and set about figuring out how to make some.
Prototype #1 was from basswood (upper left of picture 3) Marking knife and chisel to remove waste. Then I tried the Dremel. I need way more practice with that tool.
Prototype #2 walnut (under the basswood) I drilled the spoon indent with a spade bit. And then cut through the middle of the drilled hole. That still left the point divot in the center. So I made a template for my trim router. You can get multiple finished pieces depending on the width of your work piece. I put painters tape on the back of the template and the top of the work piece and hot glued them together.
1/4" straight bit with a guide bushing to follow the template hogged out the waste (and then some). Remove the template and tape and cut through the middle of the circle rectangle and done. Oh, and cut the knife slot. I wanted to do that on the mitre saw but couldn't find the depth stop that's supposed to be there. Didn't quite feel safe cutting it on the table saw. Anyway hand saw to depth, chisel away the middle and clean it up with tailless router. Trim router would've been faster and probably easier and cleaner. My brain wasn't going down that road at the moment.
The tailed router did some burning in the maple. I left the walnut pieces long with the thought of decorating them somehow.
Finish is Howards Butcher Block Conditioner.
The last image is the on line inspiration. Probably done on a CNC?
Thanks for looking and reading.

Gallery

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I've not seen these, guess I need to get out more. Fabulous idea so your flatware can sit on a filthy table and not be wallowing in the muck. How much room in a pocket does it take to tote one to a restaurant? Not much me thinks.

Nice post, pretty sure you will motivate many to outwit the germs and keep them from glomming on your Spork. :)
 

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Good solution, Candy!!!!!!!!!!!!

Cheers, Jim
 

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I like how these are evolving. Spot on with the restaurant rag, I always have wondered how often that rag is switched out, if ever 8^P
 

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I am a bit of a germophobe so I really love this idea!
 

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GDay Mate, or
Hello there Candy,

I have a son who is into catering, and when ever we go out together he observes the staff and their "cleaning" routine and as everybody has identified it leaves a lot to be desired, no doubt all the solid matter is gone but the surface contaminants are still there.

So I think your project will have many members replicating it.

I assume flatware is a name I have never heard of and refers to a good old army KFS set.
Your choice of basswood is the preferred carvers medium so well done there too.
The dreaded Dremel … mine appears to be either out of control or not up for the task from my experience.
I like your thinking on the development of the three sections Thumbs up there.

I support the parallel knife section as opposed to a taper, too prone to locking in and tipping everything on the table defeating the original purpose of the accessory.

CNC is OK but MMC or in your case WMC sometimes is a better method. Man Machine Control or Woman Machine Control.

Good old Howards, ... a great finishing product.

Keep up the good work!
 

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Thanks Steve. The maple finished out at 5 3/4" x 1" x 5/8" thick. I like the size of the basswood one the best. Not sure why they started growing LOL. Just using little pieces of wood I had. If I do more I'll make the template out of some better plywood and shrink up the overall size and start with thinner stock. Always learning (I hope)!
I made a pouch to carry it in my purse.


Thanks Jim.

Thanks for your comments splinter!
 

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I'd really like to see your spin on this BB!
 

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G'day Rob! Flat ware (at least in my world) refers to eating utensils that are not silver in color or just another term for silverware. Your son has my empathy, working in food service industry is tough. Thanks for your comments.
 

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That is a cool idea, and a wonderful preventive measure. I always question the cleanliness myself, and use a napkin. You used a good choice of woods and it sounds like they have evolved in your shop. Well done.
 

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Thank you Eric.
 

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Genius…
 

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I'd really like to see your spin on this BB!

- CFrye
Haha…I would probably over build…install a sneeze guard perhaps. I think the design you have is right on the mark!
 

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A bit of trivia.
Did you know they still use the Pizza peel I made in Oct 2016 after seeing yours!
As an aside
Hey maybe we could arrange a Pink one for the real XXXx n, ...tee hee.
 

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Cool jigs to make it, great idea!
 

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Interesting idea & well executed.
 

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Clever idea. I have always cringed at those nasty rags they use to wash the table down. I usually use the straw that they leave for my drink to prop my eating tools up off the table.

You got me thinking. Perhaps a hinge so it folds in half so it can fit in a smaller purse or even a pocket?
 

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GREAT idea and design. This reminds me of chopstick rests.

This project got me thinking of another design.

 

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Tyvek, that looks slick too.
 

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I'd really like to see your spin on this BB!

- CFrye

Haha…I would probably over build…install a sneeze guard perhaps.
- BB1
LOL I really want to see that!

Genius…

- boxcarmarty
Marty I think you misspelled 'plagerize'.

Rob you were supposed to post a picture of your pizza peel with finish on it…

Thanks Ivan and Dave.

Thanks Nathan. Run with it! Maybe just a slot for the knife would make it more compact?

Alex I like the idea of chopstick rests and your design!
 

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Nicely done, Candy. I worked Restaurants way back during high school. A think a seat with "muddy" boot prints on it was one of the more sanitary things my table-wiping rag encountered.
 
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