![]() A 4.4-inch handle was too long for some testers, while 3.9 inches was just right. ![]() This difference is a little more than an inch, but it’s significant. The range of handle lengths in our lineup was 2.9 to 4.4 inches. Handles affected our agility if they were too long for small hands or too petite for larger ones. Of the traditional models, one sported steeply bent blades that punctured fruit and made a juicy mess. The latter failed outright, mangling the fruit, while the double-ended knives made work difficult because their short central handles meant that one blade was always pressed against our palms. ![]() We tested five models (priced from $5.66 to $15.39): two traditional, two double-ended, and an innovative design that supposedly digs out the fruit in one shovel-like motion. ![]() Traditional models look like bent steak knives, but we also found double-ended versions with a traditional blade on one end and a pair of close-set blades on the other that straddle and slice the membrane sections with fewer cuts. Then, you trace the spokes of membrane with the blade tip to make grapefruit triangles, which are easy to scoop up with a spoon. (This gives grapefruit knives a distinct advantage over conventional paring knives.) First, you run the blade around the inner rim of the grapefruit half, hugging the curve to separate the fruit from the peel. A grapefruit knife, a small tool with a curved blade that’s serrated on both sides of the metal, is designed to section the pulp by hugging the walls and membranes of the fruit as you cut, separating the sections from the peel without picking up pith. ![]()
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