From Season 10: Supper From South of the Border
Corn strippers help you remove the kernels from the hard, fibrous cob. But do they work any better than a chef’s knife? We tested five very different models, ranging from $2.53 to $14. Most were a disaster. The first, a Y-shaped serrated peeler, made a mess, cutting kernels unevenly and scattering them everywhere. The next was an expandable ring designed to run down a cob placed upright, but the flimsy device made the cob wobble out of place—and broke after only four uses. The third had a jagged-edge blade behind a small steel shield on a stick. The shield reduced the usual spray of kernels, but its small blade could shave off only two rows at a time, and easily jammed. The fourth was designed like a mandoline. We struggled to run the cob over the dull blade, which cut only a few kernels, then jammed.
Only one model worked well. It resembles a computer mouse. You grip the rounded shape and scrape the sharp, toothlike blade along the corn to remove several rows of kernels at a time, which fall neatly into the attached cup. Cut kernels can be poured out of the top of the cup, and the device snaps apart for easy cleaning. While it’s no faster or more effective than a chef’s knife, it’s safer and mess-free. We recommend it for dishes like fritters and chowder that call for corn off the cob.
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.