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Nov 1, 2006 02:42 PM

Kitchen Scissors

What are people's favorite kitchen scissors? We use our pair relentlessly and it's easily the most frustrating piece of equipment in our kitchen.

We don't use them to cut poultry but to get things like roast meats and braised vegetables, quesadillas and pizza. (for little ones that aren't knife ready)

Cuisine Magazine really liked the Lamson Sharp brand but I wonder if any of the Japanese knife makers have a sharp and dependable pair.


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  1. Not to be picky or annoying, but why are you using scissors for quesadillas and pizza?

    I have received myriad kitchen shears from my late mother, the queen of kitchen store shopping, and they end up used by, say, the Girl Scout Troop for projects. Everything you mentioned using scissors for is easily tackled by a good knife and a sturdy cutting board.

    If the scissors are frustrating, give them up and use knives (or a rotary pizza cutter?). Again, I hate to sound knife-elitest, but everything the scissors can do, a knife can do. Just practice.

    1 Reply
    1. re: cayjohan

      Cutting off fish fins is difficult with a knife, easy with shears.

    2. I'm curious do you use scissors on roasts and quesadillas?
      I use my scissors for trimming the wioody herbs in my garden and occasionally for chicken but a knife always works better.

      1 Reply
      1. re: bolivianita

        oh, just sitting at the dining table with the babes and helping them cut up dinner. we all eat together and so the idea of bringing my cutting board and MAC knife to the table (where it could fall off table as I reach to help them).

        So imagine we made roast chicken with root vegetables. we cut up the chicken and bring to the table, but then using scissors to cut up the breast is so easy. And it feels safer.

      2. We have Henckels Twinshear Kitchen Shears; they have steel blades, black finger grips and a red button as a rivet. They cut through most anything, except steel sheets, and my wife loves them, uses them all the time, to open packages, boxes, clip rubber bands, sometimes flower stems, vegetables, fruit stems, and the like. Very useful, very sharp, not inexpensive, seem to last and don't need sharpening, clean up easily. That's our recommendation.

        3 Replies
        1. re: EclecticEater

          They come apart for cleaning, another reason I like 'em.

          1. re: Puddle

            Wow. I thought they were broken! Excellent!

          2. re: EclecticEater

            I'm so glad you said that. .I was going to make a separate post on using my kitchen shears for non-food tasks, and my DH always gets mad. (He calls them "chicken shears.") I always tell him they're better/sharper than any other junky pair of scissors in the house. . .oh well. :-P

          3. Cook's Illustrated recently did a taste test, and settled on the Take-Apart Kitchen Shears from Messermeister as the best in their class. I haven't ordered a pair for myself yet, but they are on my wish list.


            1 Reply
            1. Joyce Chen scissors are also good. Thye're great on chicken and as an all around kitchen tool.

              4 Replies
              1. re: bluesman13

                bluesman13 -- I use the Joyce Chen scissors as my daily pair. I like the slim, slightly curved-blade pair that is great for all medium and small jobs. I prefer a heavier pair for cutting through bones, but the Joyce Chen pair is great for everything: cutting herbs, cutting flower stems, opening packages, etc. etc.

                I have several other pairs of various brands, but I always return to these because of the unusually long, thin, curved blades.

                1. re: liu

                  I third the Joyce Chen, but mine have fairly short, stubby blades not long, thin curved ones. Don't recall what I paid for it, but I do remember thinking I might be disappointed in them since they were so much less expensive than others I was looking at. That must have been five, six years ago at least; and although they don't come apart for cleaning, they're as sharp today as they were when I bought them. I don't use them for poultry; I have shears for that. But I find myself reaching for them all the time: opening packages, trimming herbs, clipping recipes, cutting butcher's twine, improvising pastry bags, making parchment rounds. Except for trimming herbs, perhaps, I wouldn't use my good knives for any of these tasks.

                  1. re: JoanN

                    I do use them for cutting up cooked chicken all the time. I like the fact that they are smaller than most and that they have the flexibility to maneuver around quite easily. I have also use them to cut up uncooked chicken and they do fairly good job of that except that they are a little bit flimsy when you get to the breast bone. I think I'm on my third or fourth pair, and have bought many pairs for friends who, when they saw the way they looked, thought that there is no way they would be able to do what they do.

                    Based on Cooks Illustrated's testing, I recently bought the Wusthof shears that they recommend, and I like them, but I still prefer the Joyce Chen one's because of their ease of use, and they are not at all hard to handle like some other larger pairs.

                    1. re: JoanN

                      Hello, JoanN! I just went online and could not find the Joyce Chen scissors with a long, CURVED blade that I have. Perhaps they have discontinued this style. They have been my kitchen companion for a very long time, and I remember a while ago unsuccessfully trying to replace them by looking in stores. Now that I see that they are not online either, I conclude that they are not available any longer.

                      I will continue my search, however, and let you know if I can find them.

                      I use them as much as you described; it is my go-to for almost everything; I even take them to the garden to cut roses and herbs, and as you pointed out, they remain sharp!