Getting dishes to come out of the dishwasher perfectly clean usually requires a thorough prescrubbing with a dish brush and lots of hot water. The colorful Dish Squeegee ($6.99), a wedge-shaped silicone scraper, offers a water-saving solution. Far more flexible than a traditional bowl or dough scraper, it’s designed to bend for easy scraping of cups, bowls, pans, and other dishes. The manufacturer’s instructions assured us that no water was necessary, so we used it to swiftly clear off crusty dishes, gummy bowls, sticky Bundt pans, and more—all without touching the faucet. The comfortable textured handle kept the tool firmly in place in our hands. But the proof was in the dishes themselves: Squeegeed bowls and plates emerged shiny and squeaky-clean.
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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