One of our favorite gas grills (the Weber Genesis Silver) can now be equipped with various grates: stainless steel (the original), enameled steel, and enameled cast iron. Does grate style matter? Yes—as a steak-searing test (three minutes per side on a 500-degree grill) quickly proved. The difference came down to heat retention. When cool food hits the grill, the grate's temperature starts to drop; the key is how long it stays above 300 degrees (the minimum temperature for browning). The stainless and enameled stainless grates (each about 2 pounds) stayed above 300 degrees for just two minutes, which gave us great marks on one side of the steak but faint ones on the other. The heavy cast-iron grate (7 1/2 pounds) stayed above 300 degrees for five minutes, long enough for great marks on both sides. The cast iron took 21 minutes to hit 500 degrees (the stainless grates took 15), but we'd rather wait a few minutes than lose out on the flavorful char.
If you're in the market for a grill, purchase our favorite with the cast-iron-grate option (no extra cost). If you already have a Weber, it's an upgrade we recommend.
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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