While all those are great features, the highlight of this model has got to be the blade. It comes from the Triple Rivet collection of Cuisinart, which has knives that are full-tang, well-built, and have three rivets. That can’t be said about a lot of other models in this price range. That’s why there are much more budget-friendly brands out there, and Cuisinart is one of them. Not everyone can invest in a very expensive set for a premier brand right away, especially if you’re a beginner or a simple home cook.
This is especially evident in the Nitrogen santcoku — a Japanese style knife that greatly benefits from the balance provided by a thicker handle. The Cuisinart Classic series is the baseline for all of their knives, and the first series they ever debuted. To be frank, I find it impressive that Cuisinart is able to offer a fully forged knife at a price usually reserved only for stamped blades.
You either have to memorize which color is which blade, keep the package handy, or take a photo to identify the different knife edges. Brightly colored and coated in ceramic around a stainless steel core, the Advantage series is Cuisinart’s most specialized. That’s because the colors aren’t just meant for decoration. They’re a way of helping you to avoid cross-contamination, by keeping each knife for a dedicated purpose. Once more based on the Cuisinart Classic design, the Nitrogen series reimagines the handles for a more ergonomic grip.
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I use it to ease ravioli, pierogis, broccoli florets, and more into the pot. Working as a line cook, I’d use a spider every day to blanch cases of broccoli and swiss chard. The tool was so essential to my daily prep I made sure to equip my home kitchen with a spider, too. I’d often come home late at night, likely starving, and at my request, my boyfriend would have a pot of boiling water already rumbling.
A food processor can make this relatively painless, but only if it does the job well, creating a consistent mince that isn’t crushed and battered to the point of becoming a juicy soup. For a food processor to earn its keep, it should be a countertop workhorse that chops and slices at lightning speed and turns blocks of cheese into dairy streamers without a single grated knuckle. When you’re shoving a potato down the feed tube of a powerful food processor, you can’t help but smile at how smooth and fast it does the job.
And with protecting blade guards, you’ll feel comfortable putting them in a drawer knowing that you won’t have any accidents. So, we can assume this is the angle Cuisinart knives are sharpened to at the factory. Henckels hardens its blades to be a 57 on the Rockwell Scale. That is the sweet spot for high-quality knives, providing a balance between durability and edge retention.
Of all the plastic dough blades we tested, the Magimix’s version, with its turned-down flap, was the most effective. All the food processors we tested cut potatoes, but the best ones did it while generating no more than 2% waste. Directives telling you which way to turn the work bowl or lid make working with the food processor easier.