Come summer, meals head outdoors—and so does your tableware. But paper plates can spell trouble. Some are so flimsy you have to use several stacked together. Others become sodden or even rip when you cut into barbecued chicken or grilled steak. Newfangled paper plates with soak-proof shields and cut-resistant surfaces promise a less eventful dining experience. The name, by the way, is a misnomer: These days, disposable plates may be made from crushed stone, sugarcane fibers, clay, even potatoes and corn. (That’s the plate, not the meal.) Whatever the material, we wanted something large enough to hold food without crowding, strong enough to not buckle, substantial enough to keep moisture and grease at bay, and tough enough to prevent knives from shredding it. We put seven brands to the test.
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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