If you store your knives loose in a drawer, you're putting the sharp edge of your blades—and your reaching hands—in danger. Blade sheaths are designed to protect against both risks, and we wondered if one style protected better and was easier to use than another.
After some scary moments, we can safely say, yes. We rejected two models because they required "slicing" the knife into their slim, stiff polypropylene folds; what's more, a 1-inch depth barely covered our chef's knives. The magnetized model was also disappointing. It opened easily, like a book, but its cheap, tape-like seam easily peeled or tore away from the cover and shut awkwardly over bulkier knife heels. We preferred a polyproplylene model. Its snap closure and 2 1/2-inch depth accommodated a variety of chef's, slicing, and paring knives. While it was a bit hard to open, it kept sharp blades safely covered.
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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