More Essential Kitchen Equipment
12-Inch Slicing Knife
Ensures supremely thin, even slices of roast beef, turkey, and smoked salmon. Our winner has a tapered, razor-sharp blade that is long and wide enough to draw through a large roast in one stroke.
For fresh pepper flavor and aroma, rely on a pepper mill instead of preground pepper, which quickly loses its punch. Our favorite mill produces an abundance of perfectly ground pepper (in a wide range of grinds) with minimal effort.
We prefer the one-handed pump action of the OXO spinner to models with cords or levers.
Microplane Rasp Grater
Useful for foods with round or irregular shapes, which don’t grate as easily on a box grater—think Parmesan cheese, citrus, chocolate, and ginger. Our favorite is exceptionally sharp for quick, ultra-fine grating.
We want our wooden spoons to be lightweight yet durable, with a comfortable handle, a broad bowl, and thin edges to stir and scrape effectively.
Indispensable for scooping food out of pots of boiling water. Choose one with a deep bowl, plenty of holes, and a lightweight design.
Look for stainless steel (plastic stains and can melt on the stovetop) and make sure the handle is long enough to reach deep into pots—at least 9 inches. Our top choice has a drip-preventing pouring rim.
Comes in handy for dusting a tart with powdered sugar or turning cooked raspberries into a seedless sauce. Also makes an excellent stand-in for a sifter. We prefer an ergonomic handle and deep bowl.
Our favorite is easy to attach and detach, has a comfortable handle and smooth turning motion, and cleverly uses a magnet for no-touch disposal of the can top.
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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