This trident-shaped utensil is a mango fork, which is used to hold, peel, and eat the juicy fruit—all the while preventing a sticky mess. The long middle prong secures the seed while the short prongs grab onto the inner flesh.
To use a mango fork, insert the sharp middle prong straight through the stem end of the mango into the pit. Then hold the handle of the fork with one hand and use your free hand to peel the outer skin away from the flesh with a paring knife. At this point, you can either eat the mango directly off the fork, as you would a Popsicle, or slice the fruit from the pit.
While we still like our standard method of slicing through a mango on either side of the pit and cutting the fruit into slices or chunks, we enjoyed not having to worry about the slippery fruit sliding out of our hands and onto the floor.
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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