A carbon filter on the lid keeps the smells in but still allows oxygen to enter so decomposition can occur, cutting down on trips to the compost heap. These small buckets fit in a cabinet beneath the sink, and some are attractive enough to keep on the counter. We had test cooks use three kinds of compost buckets (lined with biodegradable bags) over several weeks, recording how easy they were to fill and empty, and if they let out any odors, as well as how often they needed to empty the bucket or toss the liner (we measured this by the number of recipes a cook could complete before having to empty the bucket).
All were easy to empty, all had carbon filters, and each passed daily sniff tests with flying colors. Then one day the lid popped off a bucket that had gotten knocked off the counter, and the stench cleared the kitchen. The virtue of our winner was suddenly clear: Its latching lid won’t pop open even when banged about.
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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