The Magic Knife ($14.95) promises "perfect slices every time," thanks to an adjustable spacer attached to a serrated blade. To find out if the Magic Knife delivers on its promise, we tested it in four applications: soft wheat bread, crusty French bread, a large potato, and, as illustrated on the package, a ham. The knife performed well on both types of bread and did an admirable, if not perfect, job slicing a potato into paper-thin rounds. The knife (which adjusts from a few millimeters to 1 1/4 inches) was inconsistent at the thinnest settings, sometimes producing ragged shavings. The short 6-inch blade didn't stand a chance with the ham (contrary to the package photograph, which likely features a very small ham). Our conclusion: The Magic Knife ensures pretty good (not perfect) slices on small items only.
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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