Large-Capacity Food Scale
A good kitchen scale makes measurements super-accurate, but our longtime favorite tops out at 11 pounds. Now the same manufacturer has introduced a large-capacity food scale that can weigh ingredients up to 22 pounds—handy for large-batch canning or baking. (It’s fine for small-scale jobs, too, as it measures in 1/8-ounce and 1-gram increments.) Like its smaller sibling, this scale is very easy to use: Its clever pullout display means you don’t have to peer under overhanging bowls, and a “zero” (tare) function lets you subtract the weight of the vessel or additional ingredients. We weighed 30-, 200-, and 500-gram calibration weights and found it to be accurate. It also measures in cups and milliliters for “water-based” ingredients, but we don’t recommend using those features; they can be inaccurate if employed for liquids other than water. (A conversion chart for liquids with different densities is included.) Despite this quibble, we found this scale useful and worth buying if you regularly cook big batches.
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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