This salt pig, about 4 inches wide and 5 inches tall, holds about half a pound of salt. The knob on top is for carrying and the large, round opening provides easy access to the salt. The hood distinguishes the salt pig from the salt cellar, which is generally a small, open bowl. It's also thought that the hooded shape keeps moisture from collecting on the salt. We left this salt pig out the kitchen counter for a couple of months during the summer (which included a couple of very humid weeks) and the salt did indeed remain dry, with no clumping whatsoever.
We couldn't help but wonder how the salt "pig" got its name and so contacted a couple of lexicographers, one of whom made his way to the Scottish National Dictionary. This reference indicated that this use of "pig" is an old one found mostly in Scots and northern English dialect, where it means an earthenware vessel, specifically "a pot, jar, pitcher, [or] crock," which fits the notion of a salt pig very nicely. According to the same dictionary, "pig" or "penny pig" can mean "an earthenware money-box, now sometimes made in the form of the animal pig," while the "piggy" in "piggy bank" originally meant "made of earthenware." The pig shape was apparently a visual pun.
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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