Okay, but let’s say you’re an optimist. You’re holding a spoon and feeling hopeful. Here’s what separates a “meh” spoon from a “hey, that’s cool” spoon.
Brand matters. Look for a stamp on the back. Words like “Reed & Barton,” “Gorham,” “Tiffany & Co.,” or “International Silver” are good signs. Tiffany plated stuff still has a bit of a reputation.
But even then, it’s the pattern that makes collectors drool. Rare patterns from the Art Deco or Victorian era can fetch $10 to $20 a spoon. That’s still not “buy a car” money, but it’s a nice dinner out.
And if the spoon is monogrammed? Eh, that usually hurts the value, because nobody wants someone else’s initials on their soup spoon. Unless you’re a weirdo like me who thinks those letters are fancy.
The “Are They Worth Melting Down?” Question
You might be thinking, “Can I just melt them down and get the silver?” The answer is: Technically yes, but it’s a terrible idea.
Remember that coating? It’s super thin. Like, thinner than a bad joke. You’d need to melt down hundreds of spoons to get a single ounce of pure silver.
1910 Sharon 1847 Rogers Bros XS Triple Silver Plate Spoons 7 1/4
And the melting process? It’s a pain. You’d spend more on energy and equipment than you’d ever get back. Plus, you’d ruin a perfectly good spoon that could hold your cereal. Don’t be that person.
