We also wanted to know what makes a great knife in the eyes of real users to inform our reviews and picks, so we asked 15 home cooks about their habits and preferences, what they loved and hated about the knives they already use, and what they’d seek out in an ideal knife. Each knife was also evaluated by our in-house ergonomics expert, Dana Keester, to see what factors contribute to good and bad knife design. To do that, we used a basting brush to paint oil on the hands of the participants, and asked them to repeat the tests, noting whether each knife slipped or became difficult to handle. Then we evaluated whether performance and design would hold up with slippery hands, similar to what might happen if you were working through a chicken breast.
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