Beverage Stones (Ice Cube Substitutes)
Although many experts claim that whiskey must be slightly diluted to be fully appreciated, beverage stones offer an alternative for those who prefer to sip it neat—but not warm. Simply chill these rocks in the freezer and then plop them in a drink to maintain the optimal temperature (between 57 and 61 degrees, according to the connoisseurs we consulted). We tested three sets of stones in different materials, from granite to soapstone to glass, priced from $12 to $34, tracking the temperature of the whiskey in which they sat for 2 hours and comparing them with whiskey poured into a tumbler that had been chilled in the freezer. None successfully maintained our drink’s temperature for a significant amount of time, but one set landed a stone’s throw ahead of the rest, keeping our whiskey below 63 degrees for 30 minutes. We’d rather just prechill our glasses, which works just as well.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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