I bought a new spatula this morning for a buck, just in honor of this thread. If I didn't have to finish up and and get to work, I'd scan it and send a long a photo. Maybe later. It is good up to 430^oF (which isn't really that much if you're near a hot skillet, but you won't kill it with boiling water).

The items you enumerate above may not merit a thread of their own, but what about KITCHEN KNIVES? How many knives to I have in the kitchen? There are a couple of sets, then there are all of the little paring knives, the steak knives, the deadly fiddle-bow bread knife that I keep in the box and never use, it's so sharp, the fancy Finnish filet knives, the . . .

On the other hand, I have only two rolling pins. One I inherited from my great aunt's kitchen, out of some really heavy dark wood like rosewood, and has only one handle. And the thinner lightweight one. They have different uses, and I choose which to use by it's weight much in the way you might choose a screwdriver. They may have the same size point, but for leverage do you need a short driver or a long driver?

SRS

And if you stray into the tool drawer and the garage workshop. . .