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©TIE
2004-2008
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Carving wooden spoons
by hand is an old and revered
craft in Turkey. In Sirince you can
see one of the last old masters at
work.
Mr Zeki Çelikçi sits
cross-legged in a small stand near
the entrance to the village, quietly
carving sppon after spoon from the
fresh, soft juniper (cedar) wood he
gets from Bodrum.
His hands are sure, his skill refined
from decades of this work. His tools
are all custom-made, by him.
Holding up a long, crude wooden handle
with a short blade at the end, he says
"See this? It was a razor. I cut
it the length and shape I wanted.
Test the edge."
I ran my finger gently across the
blade. Sharp as a razor.
He showed me a scar on his left hand.
"Once my fingers slipped and I put
a blade right through my hand. I was
covered in blood. I went to the doctor
and he asked "Who did this to you?"
"'I did it to myself,' I said."
At the Ottoman table, the
principal dining utensil was the
spoon. Forks were not used, and knives
were not usually necessary as food
was prepared to be easily picked up
and eaten with the fingers. Spoons
were necessary for soups, stews and
other sulu yemekleri (foods-with-liquid).
For the wealthy, spoons were made
from precious materials such as tortoise
shell, ivory, ebony and mother-of-pearl,
but most of the sultan's subjects dined
with wooden spoons carved by hand.
The wood might be olive, or ash, or
juniper (cedar). Zeki uses olive sometimes,
but he prefers cedar because it has
a good grain, interesting
color,
and is tough under use. "Rub it with
olive oil, put it in the sun for awhile,
and it'll last forever," he says.
His hand-crafted spoons sell for a
few YTL each. If you buy several, don't
be afraid to haggle a bit.
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Above, Kasikçi
Zeki ("Zeki the Spoon
Man") trims a piece of fresh
juniper brought from Bodrum. "Those big
spoons in front are crap," he
says.
"I put them out there so
people will notice me."
Below, he carves a spoon
with strong, sure hands. |
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