Manual Nut Choppers
Could a simple manual nut chopper work fasteer and better than a chef's knife or food processor? We pitted five chopper, from $7 crank-style jars to almost $30 mills, against our favorite food processor (the KitchenAid 750) and timed ourselves chopping pecans, hazelnuts, almonds, and walnuts. The highest-priced-chopper fared the worst, procesing nuts into gritty, mushy bits, but only one did much better. Its sharp stainless-steel tines pushed the nuts through slats that gave us a coarse texture as we turned the handle in one direction, a slightly finer texture in the other. It is the only manual nut chopper worth buying. Not only that, but chopping with out chef's knife actually took twice as long for worse results, plus we had to corral scooting nuts. Nor did we love the food processor. In thirty 1-second pulses, it pulverized some nuts, left others whole, and coated all in a fine, sticky nut dust.
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.
For complete access to the results,
start a 14-Day Free Trial.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists