What shears beat a knife at
Anything where the food is easier to hold than to lay flat. Trimming fat off a chop, cutting the backbone out of a chicken, portioning bacon over the pan, snipping chives straight into a bowl, opening a crab, cutting pizza, trimming pastry. A knife needs a board and two hands; shears need one.
Bone is the test
Cheap shears handle herbs and fail on poultry: the blades spread apart under load and the joint goes loose. These are 18/10 stainless through the blade with a joint tight enough to cut a chicken backbone without flexing. If they do that, everything else is easy.
Either hand
The handles are shaped to work the same way round. Left-handed cooks usually know what happens with scissors that are not — the blades push apart instead of together, and the cut tears.
Keep them for food
They will cut cardboard, twine and packaging, and they are good at it. If you do that often, keep a second pair: card dulls an edge faster than meat does, and the edge is the whole tool.
Not the right tool if…
You are butchering joints or cutting through thick leg bone. That is a cleaver’s job. These take poultry and fish bone, not beef.
Registered, they carry our lifetime warranty. Two minutes, and it’s ours to replace.
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