An ice bucket keeps wine cool for the duration of a meal and can even chill a room-temperature bottle. But we found three innovative wine chillers priced from $25 to $50. Could they beat the bucket? The Corkcicle, a cork-capped prefrozen plastic tube inserted in the bottle, kept Chablis that we prechilled in the refrigerator below 50 degrees for only 20 minutes. The Ravi Instant Wine Refresher, a freezer-gel cartridge that fits on the mouth of the bottle, made pouring slow and awkward and lost its cooling ability after only 25 minutes. That left us with our winner, a glass carafe with a stainless steel insert that holds ice, which kept the wine below 50 degrees for 90 minutes. It was also the only device able to chill a room-temperature bottle, dropping it to 50 degrees in 15 minutes.
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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