Toss and Chop Salad Scissors
The Toss and Chop Salad Scissors, an odd-looking pair of large kitchen shears, sports dual spring-loaded curved blades and a plastic scoop beneath the blades to capture items for slicing. The idea is that you can use them directly in a bowl, scooping and snipping lettuce, tomatoes, and more to create chopped salads. When we tried them on an assortment of vegetables, our first problem was that the scissors don’t open wide enough to get around anything thicker than a carrot or stalk of celery. A whole tomato or onion, say, or a head of romaine or iceberg is out of the question—so you still have to precut such items with a knife and cutting board before the scissors can go to work. (At that point, why not just finish the job with the knife?) As for the mashed, oozing, irregular-size chunks that the scissors made, even someone with lousy knife skills could do better.
- Good:
- ★★★
- Fair:
- ★★
- Poor:
- ★
- N/A:
- ----
| Product Tested | Performance | Comfort | Price* | |
|---|---|---|---|---|
| Highly Recommended | ||||
 |
Victorinox (formerly Victorinox Forschner) 6-inch Straight Boning Knife: FlexibleThe 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. |
★★★ | ★★★ | $19.95 |
| Recommended | ||||
 |
Wüsthof Classic Boning KnifeHefty 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. |
★★ | ★★★ | $99.95 |
| Recommended with Reservations | ||||
 |
Mundial Boning Knife: FlexibleThe 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. |
★★ | ★★ | $19.95 |
| Not Recommended | ||||
 |
Shun Gokujo Filet KnifeDesigned 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. |
★★ | ★ | $179.95 |
 |
MAC Boning Knife—Chef SeriesThe 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. |
★ | ★★ | $34.95 |
 |
Messermeister San Moritz Elite Flexible Boning KnifeThe 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. |
★ | ★ | $53.60 |
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