1/11/2024 0 Comments African chopper knife![]() Larger-handled, lighter knives gave us more control, while smaller-handled knives allowed us to slice quickly and thinly. We took note of the weight of the knife: While heavier ones often feel sturdier, they can tire hands when slicing hard ingredients like carrots. When assessing the overall experience, we looked for knives that rocked back and forth easily and that required little pressure to cut through meat. We also checked the comfort of the handle and grip. They cleanly severed the herbs with no crushing or bruising. The most impressive knives were super-sharp and made paper-thin slices of tomato with no effort at all. We cut basil into fine ribbons, sliced tomatoes and minced garlic and parsley. We tested with home cooks in mind and evaluated how well each knife cut and retained an edge after slicing and chopping through onions, whole chickens, cooked steak, carrots and cheddar cheese. The experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab tested more than 30 kitchen knives to find the best ones on the market. Our experts considered factors like how well each knife cuts a variety of foods (such as whole chicken, cheese and garlic cloves) and how comfortable it is to hold as well as the weight and ease of cleaning.īelow, we share more information on how we test kitchen knives as well as expert insight on what to look for before shopping for a new knife for yourself or a new home cook. We've spent years testing serrated knives, butcher knives, electric knives and more, and we reviewed more than 30 chef's knives for this article. The experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab test everything you'll need to whip up some of your favorite meals, including knives of all kinds. ![]() Within these categories, you'll find a variety of blade and handle materials and constructions, which affect how the knife feels and how long it will last. ![]() When shopping, the two main types of chef's knives you'll find are German knives, which are sturdy and thick, especially at the bolster (where the blade meets the handle), and Japanese knives, which are lightweight and razor-sharp with thinner blades. ![]()
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