From Season 10: Triple-Chocolate Mousse Cake
We tested four small teapots with unusual strainers and dispensing mechanisms that promised to make dealing with loose tea mess-free. In each case, we used the same tea and a four-minute steeping time. The glass model we tested, which makes two cups per pot, presses tea like a French coffee press—but it traps the strongest tea inside the solid, closed bottom of the press insert, producing weaker tea than the other pots. Another model was fussy; if the lid of this one-cup brewer didn’t click perfectly into place, tea leaked out the bottom valve. The lowest rated pot couldn’t brew even one full cup and didn’t contain loose leaves well. Our favorite met all criteria. It brewed good, strong tea and kept loose leaves in check with its ultra-fine-mesh strainer. To use, add tea leaves and water, let steep, and then place the pot over a cup to automatically open a bottom valve—brewed tea will flow into the cup below.
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.