Wilton Straight Spatula

Ordered this thinking I was getting a 15" blade, instead the 15" contained the handle. I can get those all over the place, so while it wasn't a horrible deal, it was not the deal I was looking for.

Like the other reviewers, I'm not sure why this is called a spatula when it's really a knife, or why they don't properly describe its length. With the handle, it's 15", but the usable part of the blade itself is only 8".

I am still giving it 4 stars because I love it as a cake-cutting knife. It is very sturdy so it will cut through refrigerated or frozen cakes, and it's serrated on one edge and flat on the other, so you can easily use it either way depending on what you're cutting. Ideally, the blade would be 10" long to go through most cakes, but I use it on 9" cheesecakes all the time and it's only a minor inconvenience (and only on the first cut). I have once or twice used it to separate cheesecakes from the pan base, but because it's sharper than a spatula, I nearly scratched the non-stick surface. So I use an offset, flexible spatula for that.

You can use it to ice cakes to some extent, but because it's a straight blade and not an offset one (where the handle sits above the blade so you can keep it and your fingers out of the icing) it isn't often going to be that useful for icing cakes. It would be more useful for flattening icing if the blade were longer, but you could use either the flat or serrated side on the sides of a cake for that.

So maybe it's really a 3.5-star product! But I do love it and I use it any time I need to cut any kind of cake!

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This product is kind of neat look and solid in hand. I think it is wonderful idea that combine "knife" and "spatula", that is the reason I purchased.

But, this product is only great as a cake "knife", not "spatula" when you try to do icing because it is not FLAT and also with those knife teeth, you would be frustrated working your cake icing.

So, great concept but not funtionable...unless you just need a cake knife, that is what this product is doing in my kitchen now.

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Here in California we have rock scallops that get quite large, and are tasty. The downside is the shells are heavy and I don't want to carry them around on a dive. I have seen plenty of people with their limit of scallops (currently 10) get into real peril as they are unable to surface, or stay on top due to weight. The easiest way around that is to shuck them underwater. This leaves the shell and encrusting organisms on the rock, and puts the scallop meat in my freezer.

This tool was recommended to me as a great tool for shucking rock scallops underwater. I took it on a breakwater dive out of King Harbor yesterday and it worked great. The hole through the handle was perfect for the attachment of a lanyard and a clip. I could clip it off to my weight belt, and I never even noticed it was back there. It slipped into the open scallops easily, and sliced the meat from the shell with ease. It is slightly flexible, so it was able to follow the gentle curve of the shell. I could see how some scallops in hard to reach areas would not be practical to harvest with this tool, as it does not have the backbone to muscle the mollusc out of cracks.

It probably works well on cakes too.

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I really needed a cake knife and couldn't find one at any store that would have them, so I ordered this one because the price was decent and the other reviews were pretty good. Glad I did, because it worked great for what I needed! Would definitely recommend this to anyone looking to buy a decent cake knife.

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