From Season 9: Lunchtime Specials
Handy as they are, measuring cups will never measure up to the accuracy of a digital scale. We’ve found that when measuring dry ingredients using a “dip and sweep” method, different cooks can be off by as much as 10 percent—a variance that, in baking, can mean the difference between a dense cake or a fluffy, tender crumb. To find the best scale for the job, we tested nine models, each measuring in 1-gram increments. As we placed 30-, 200-, and 500-gram lab weights on their surfaces-and moved them around to make sure readings were equal in every position-we found only negligible discrepancies (within 2 grams). We based our rankings, then, on how easy the scales are to use. Whether you choose a scale that measures in decimals (as the professionals use) or fractions (as most home recipes are written) is a matter of preference. We ranked scales most highly for roomy platforms (over 6 inches); at least 7-pound capacity; a large, clear readout display; and sensitive, accessible buttons. Our new favorite, which displays weights in fractions or grams, measures up all around.
Victorinox (formerly Victorinox Forschner) 6-inch Straight Boning Knife: Flexible
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.
|★ ★ ★||★ ★ ★||$19.95|
Wüsthof Classic Boning Knife
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 wasnt sharp enough and the long narrow blade produced slightly jagged cuts.
|★ ★||★ ★ ★||$99.95|
|Recommended with Reservations|
Mundial Boning Knife: Flexible
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.
|★ ★||★ ★||$19.95|
Shun Gokujo Filet Knife
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.
MAC Boning KnifeChef Series
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.
Messermeister San Moritz Elite Flexible Boning Knife
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.