Not all recipes come from magazines and cookbooks, and a sheet of paper—whether it’s a printout from an online resource or a handwritten index card—can easily get lost in the countertop shuffle. The Recipe Rock from Architec ($9.99) offers a clever way to hold recipes upright. This small, weighty plastic holder sits solidly on a flat surface while its concave front cradles pages at a perfect angle for comfortable viewing. The pages are held in place by a metal ball and an embedded magnet so strong it gripped 10 sheets of 81/2 by 11-inch paper. Its compact 2-inch size takes up very little counter space, and it tucks away neatly in a drawer. The smooth surface wipes clean easily. We’ll use it to make sure we don’t get fouled up while following a recipe.
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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