The article critiques certain kitchen tools that, while seemingly useful, prove to be ineffective or counterproductive in the kitchen. Silicone-tipped tongs are highlighted for their blunt edges, making them less effective than traditional aluminium tongs. Silicone spatulas do not scrape bowls thoroughly, losing out to older, thin plastic options. Glass chopping boards are described as jarring for knife work and potentially harmful due to blade dulling, making wooden boards a favored alternative for both safety and performance, despite their maintenance needs.
Silicone-tipped tongs have a thick silicone coating that blunts their edges, making them less effective for picking things up; plain aluminium tongs are far superior.
Silicone spatulas do not scrape the cake bowl as cleanly as the once-popular wafer-thin moulded plastic spatulas that are now hard to find.
Glass chopping boards may look appealing but they are bone-jarring for knife use and can lead to blunt blades; wooden boards, despite their upkeep, are preferable.
Wooden chopping boards require care but with minimal effort, they can be safe and effective, outweighing the health risks posed by glass boards.
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