Chestnutter Chestnut Cutter
This gadget, shaped like an oversized garlic press, claims to streamline the chore of preparing chestnuts for roasting by cutting their tough shells to make a steam vent. We took 2 pounds of chestnuts into the test kitchen and pitted the device against the traditional method of scoring the nuts with a paring knife. Ten nuts in, one test cook cut herself with the knife, but even colleagues who emerged unscathed had to admit that driving a sharp knife into a round, slippery nut made them a little nervous. The Chestnutter worked as advertised, punching consistent X-shaped cuts regardless of a chestnut's shape or size. While the device does require a strong squeeze, it left our fingers unharmed and shaved three minutes off a seven-minute task.
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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