We’re big fans of Thermoworks’ Splash-Proof Super-Fast Thermapen thermometer ($96), but this water-resistant update to the original model is not heat-resistant and will suffer some melting and cracking if left too close to a hot grill or stove for an extended period of time. As a protective measure, Thermoworks now offers a soft silicone boot ($6) that fits snugly over the thermometer. To see how much heat it can take, we placed two Thermapens—one covered with the boot and one left bare—next to the stove, half an inch from a pan radiating 550-degree heat. Ten minutes later, the surface of the unprotected Thermapen reached 175 degrees and began to show signs of damage, while the boot-clad Thermapen withstood the heat for more than twice as long as the temperature from the stove increased exponentially. That said, any damage was merely cosmetic—both Thermapens continued to work perfectly—but we think this is a small, worthwhile investment to protect our favorite instant-read thermometer.
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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