Convert a Spoon Into a Spork & Knife





Introduction: Convert a Spoon Into a Spork & Knife

About: I'm an Engineer. I like hiking, flea markets, and electronics.

This instructable will show you how to convert a cheap stainless steel spoon into a spork & knife. From top to bottom, it has fork prongs, a spoon bowel, and finally the handle has been sharpened to act as a knife.

The motivation? This instrument and a large soup bowl are practically the two most useful utensils that I use at work since my employer offers free cereal and fruit.

Step 1: Create the Outline

In this step, you will need to use a fine tip sharpie, masking tape, and a measurement instrument to create the prong outline.
  1. Mark a line for where to begin the prongs.
  2. Mark another line for where to end the prongs.
  3. Divide the prong/pointy line into three equally spaced segments.
  4. Divide the terminal line into four equally spaced segments.
  5. Draw in the prongs using masking tape as a guide.
  6. Fill in the negative with color.
You may be tempted to create a different number of prongs. I tried it and it looked REALLY ugly so your mileage may vary.

Step 2: Cut Prongs

In this step, cut and finish the prongs:
  1. Using an abrasive cutting wheel, cut the prongs per the outline.
  2. Hold the spoon in a vice/clamp to sand the rough edges with a small sheet of sand paper.

Step 3: Sharpen Handle

This step is optional and somewhat risky. It's easy to cut yourself with a sharp handle. In normal use, I haven't done it, but while cleaning I have.
  1. Sharpen with a sanding stone.
  2. Use fine sandpaper to give a nicer edge.
Also pictured is some bolillo bread (individual french bread?) cut with the following (from left to right):
  1. Sharpened Handle
  2. Blunt Handle
  3. Butter Knife
  4. Regular Sharpened Knife

Step 4: More Performance

Here are some more pictures being used on an apple:



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    I think in the spirit of safety, it's a lot better idea to sharpen one side of the bowl of the spork, right or left, depending on which hand you use. I've even done this with the spoon I use at work. You sharpen it just enough so it feels sharp but won't cut you unless you press really hard. :=)

    That's an excellent utensil to have around. How do you make sure there aren't any scraps or other potentially dangerous stuff still on the spork?

    3 replies

    Hi Thergox,

    Can you clarify what you mean by that? Currently, In step #2 Image #3, you clamp the utensil and then sand the edges post-cut with fine sandpaper to take off burrs / jagged edges.


    When you sand-paper off the jagged edges, there is bound to be some residue lurking around on the spork. The edges -- not really a problem, as that is taken care of by the paper. But whatever comes off from it may not be so easily detectable.

    hopefully you would wash it before using it thus removing any residue

    My hand bleeds when i use this is that normal? =3 works pretty good but im still afraid that ill cut myself with the handle.Great instructable!

    cool, it remembers me this episode of "clone high"

    "the knork"

    1 reply

    There's a new picture out there of a knork, spork, etc. All the different permutations of knife + fork + spoon. Try doing an image search for: "Towards a Grand Unification of Cutlery".

    Good job, i will try.