From Season 11: Coffee Break Sweets
Tea connoisseurs know that lower water temperatures (from 165 to 195 degrees, rather than 212 degrees, or boiling) mean a better brew; similarly, water between 195 and 205 degrees will produce a fuller-bodied, less bitter coffee. While you could boil water, let it cool, and check with an instant-read thermometer, a new breed of electric kettles designed to bring water quickly to a range of different temperatures (and, in some cases, to hold it there) promise to save time and effort, with precise results.
We found five models; all but one boasted automatic shutoff, a separate base for cordless pouring, and a visible water level, features we like in an electric kettle. Four of the five brought water to a boil in less than five minutes, about the same as our favorite standard electric kettle. Our winner wowed us with its ability to hold water at the desired temperature for up to 10 hours, but we balked at its price and its ungainly size. For tea or coffee connoisseurs who don’t mind spending $100, our second place finisher is fast, accurate, and holds water at temperature for up to 40 minutes.
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.