Super Bowl Throwdown: Knife v. Shears
Feb. 2, 2009 8:00 pm
Updated: Feb. 3, 2009 6:38 pm
The best part of Super Bowl Sunday is eating chicken wings. The worst part of Super Bowl Sunday is cutting up chicken wings.
I always make big batches of teriyaki wings and Buffalo wings, and that’s a lot of cutting. So after I blogged about how much I loved my kitchen shears, I decided to try them out on the wings.
If my son’s science projects taught me anything--besides the art of not butting in--it's that methodology matters. So I decided I’d do a proper side-by-side test using Messermeister kitchen shears, a 6-inch Wuesthoff knife, and a stopwatch.
Too bad I couldn’t find the stopwatch. (Truth is, I didn’t look that hard because I really didn’t want to go touching things with raw chicken on my hands. Ugh!)
So I thought I’d just “wing” it and get a feel for how one technique compared with the other. I started with the kitchen shears, thinking I’d cut up a few and move on to the knife. But after just the first wing, the decision was in. Here’s what I discovered:
Seriously, it was the no cutting board part that made me completely abandon the scientific method and stick to the shears. Don’t cry, Wuesthoff. I still can’t dice an onion without you.
- Sturdy kitchen shears cut efficiently even if I don’t hit the joint precisely. With the chef’s knife, I have to make sure my aim is true.
- Shears eliminate the need for a cutting board. I just used a rimmed baking pan to hold everything. Talk about easy clean-up!
The bottom line: Kitchen shears made quick, clean work out of cutting up two big piles of chicken wings.
I’m sure this is not a new technique. It’s just new to me.
So tell me about your latest kitchen throwdown, scientific method or not. I’d love to hear about your comparisons and discoveries.
Kitchen shears take on chicken wings!