I cook a lot and carve a lot of spoons, I try them all out and refine them until I get a design that works really well. If you enjoy cooking or have friends that do treat yourself to a spoon that really works.
The prefect cooking spoon is neither rounded for flat across the end, it is a gentle curve and cut at an angle either right of left handed. This allows you to sweep around the base of the pan efficiently. The end should be robust enough to scrape scrambled eggs as they begin to thicken but thin enough to easily cut into food when serving.
Narrow spoons are great for bechamel sauce or other liquids where they won’t splash and also for removing the last few beans from the base of a tin. Broader spoons are better for serving. It is just possible to make a spoon that cooks well and also serves well, this is great as again it saves washing 2 spoons. Let me know if you want a left handed spoon.