the kitchen tools of the present invention cover the full spectrum of kitchen tools . kitchen tools include turners , cake cutters , spatulas , forks , spoons , ladles , egg lifters and every other item used in the kitchen to handle food . the turner 2 of fig1 is a single piece kitchen tool formed by conventional injection molding . the turner 2 is comprised of a handle 4 having a hole 6 for hanging , a work end 8 and a connection section 10 . the handle 4 , work end 8 and connection section 10 are one continuous integral piece formed of the same material . the underside 9 of the connection section 10 is substantially u - shaped . each opposed edge 40 and 42 of the connection section 10 has a thickness of about 250 mils and tapers to a thickness at the center section 44 of the connection section 10 of about 160 mils . the work end 8 is provided with a tapered edge 12 at the front end 14 adapted to facilitate gaining access to the bottom of the food being worked by the work end 8 . for example , the tapered edge 12 facilitates reaching under the egg or hamburger to be turned a third side 18 of the work end 8 is a blade type edge provided with serations 20 . again , the serations 20 are tapered . the serations 20 can be used to cut food into separate pieces without using a knife . in addition , the serations 20 can be used for decorating purposes when the third side 18 having the serations 20 is passed across icing on the top of a cake . the spatula 22 , shown in fig3 of the present invention , and the spoon 32 , shown in fig4 of the present invention are all integrally formed in one piece as the turner 2 of fig1 . the handle , work end and connecting section of each kitchen tool shown in fig1 and 4 are formed of the same material and in a single piece . no separate connecting parts are required . the edge 12 of the turner 2 , as seen in fig1 and 2 , is arranged to taper from the average work end thickness of 125 mils at line 16 down to an edge thickness of 0 . 03125 mils at the front end 14 . similarly , the third side 18 with serations 20 tapers from a location 17 opposite the front edge 12 to a plurality of points forming the serations 20 . it has been found that these dimensions enhance working the food for which the work end is intended and achieve a stability not previously realized with materials other than metal . this stability has been experienced in that the phenomenon of roll over previously associated with non - metal work ends is minimized . roll over is a condition wherein the edge of the work end , after being subjected to heat , begins to approach a fluid rather than solid state and , in effect , begins to show signs of melting . the work end , when allowed to cool , then re - forms to a shape different than the shape originally obtained and thus , effects a blunt rather than sharp edge . a fork ( not shown ) formed in accordance with the present invention is comprised of a handle , connection section and work end . the work end is further comprised of a plurality of tines , wherein each tine is provided with serations to facilitate the handling of foods . the preferred method of manufacture of the kitchen tool is conventional injection molding . the preferred material used to form the kitchen tool is a polyetherimide identified at present by the trademark ultem ®- 1010 . practice has also taught that ultem ®- 1000 is another acceptable polyetherimide for use in forming the workpieces of the present invention . practice has shown that the kitchen tools of the present invention are virtually unaffected by microwave radiation . tools 2 , 22 and 32 have been placed in a microwave environment generating 1000 watts . upon removal , visual examination and testing for malleability and measurement of deformation show no change in malleability and zero change in the dimensions . practice has shown that use of ultem ®- 1010 in constructing the kitchen tools of the present invention will provide the maximum benefits of this invention . the calculated length of a kitchen tool of between about 11 or 12 inches is preferred . a handle of about 7 . 25 inches in length and about 0 . 75 inches wide is best for ease at use . a work end of about 4 . 75 inches long is designed in order to work with food . further , it has been found that the necessary structural characteristics for kitchen tools made of ultem ®- 1010 is achieved when the thickness of the work end is about 125 mil and the thickness of the connection section is substantially about 250 mil at the edges and 160 mil at the center to provide durability and strength .