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Silicone Brushes

Published November 2018

How we tested

In the kitchen, we use brushes for all kinds of tasks: basting, glazing, and spreading melted butter or egg wash, to name just a few. The bristles on these brushes come in two materials—natural fiber (typically boar's hair) and silicone—and we like each type for different reasons. Natural-fiber brushes are especially good at picking up liquids and distributing them gently and evenly; we use them for pastry and other tasks where control and a delicate touch are critical. Silicone brushes don't pick up as much liquid as their natural-fiber siblings, and they are a little rougher on delicate foods. But they never shed, are heat-resistant to high temperatures, and are much easier to clean. We recommend them for basting meat or poultry with glaze or marinade and for greasing hot pans.

It had been a while since we last tested silicone brushes, and we wanted to know if our favorite, the OXO Good Grips Silicone Pastry Brush ($7.99), would hold up against newer competitors. So we bought seven models priced from $4.98 to $21.95, including our old winner. Each brush was dishwasher-safe, heat-safe to at least 400 degrees, and had a head width of 1.25 to 1.6 inches—the most commonly available size. We then used the brushes in a few typical tasks, applying ketchupy glaze to meatloaf and melted butter to a hot skillet, as you might do to prep the surface for pancakes. We also used the brushes to apply egg wash to pie dough, because while natural-fiber brushes generally do a better job with this task, many home cooks might have only a silicone brush or prefer to use one for its easier cleanup with the raw egg.

Brush Design Affects Performance

We were surprised to find that despite differences in the length, thickness, and number of bristles, almost all the models performed similarly. We weighed the amount of liquid that each brush picked up on each pass and found relatively little variation, except for one model. This brush took up about two-thirds the liquid that the other brushes did, and thus required almost twice as many passes as the other brushes to glaze the entire surface of the meatloaf and a few extra passes to cover the pie dough and hot skillet. Why? This brush had the narrowest head in the lineup, measuring 1.25 inches wide. It was just too small to provide enough coverage; we preferred brushes with slightly wider heads of at least 1.5 inches.

The flexibility of the bristles also mattered. Those that were too floppy were harder to control and direct, dripping and flicking liquid a little bit more than we liked. Bristles that were too rigid were rougher and less agile, poking at the soft meatloaf and occasionally threatening to gouge holes in it. We found the happy medium in moderately flexible bristles, which gave us the precision we wanted without sacrificing sensitivity.

What Made Brushes More Comfortable to Use

A few brushes were too heavy, proving less comfortable to wield for extended sessions; we preferred those that were relatively light, under 2 ounces. We liked handles about 5 inches long—anything shorter felt toy-like for large hands, and anything longer made it feel as if we were basting with the proverbial 10-foot pole. We also liked moderately thick handles about 2.75 inches in circumference, as thinner handles cramped our hands and thicker ones were harder for testers with smaller hands to hold and control for longer periods. And finally, we preferred handles made from silicone or rubbery plastic, as these rougher textures helped us get a grip on the tools even when they got a little slick from butter or glaze—smooth plastic or metal was harder to hold.

A Word of Caution About Durability

In general, silicone brushes are vastly more durable than natural-fiber ones, but they're not impervious to damage or signs of use. After we left the brushes in a hot skillet—as any cook might do—the bristles on all the models were unscathed. But several of the handles melted slightly where they'd been in contact with the skillet edge. And when we submerged the brushes in a slurry of garlic and chipotle in adobo sauce, brushes with lighter-colored or clear bristles retained mild stains even after several washes; all the brushes still smelled faintly of chipotle after six cycles through the dishwasher. Happily, these issues were just aesthetic and didn't affect the brushes' functionality; even the most significantly stained brushes didn't transfer color, flavor, or smells to food afterward.

Our Favorite Silicone Brush: OXO Good Grips Silicone Pastry Brush

In the end, our former favorite came out on top again. The OXO Good Grips Silicone Pastry Brush ($7.99) performed well; its moderately flexible bristles apply liquids in a controlled but gentle fashion. The brush is lightweight with a grippy, nicely sized handle, so it's very comfortable to use. We just wish that the handle was a little more durable—it melted slightly on contact with the hot skillet—and that the bristles were a bit darker, as they turned yellow and stayed that way after sitting in the adobo sauce, though both issues were purely aesthetic.


We tested seven silicone brushes priced from $4.98 to $21.95. Each brush was dishwasher-safe and heat-safe to 400 degrees and had a head width between 1.25 to 1.6 inches—the most commonly available size. We used the brushes to apply egg wash to pie dough, thick glaze to meatloaf, and melted butter to a hot skillet, weighing the amount of liquid picked up on each pass. We had users of different hand sizes, dominant hands, and levels of pastry experience use the brushes. We left the brushes in a slurry of garlic and chipotle in adobo sauce and then washed them six times in the dishwasher, checking for odors and staining. Finally, we heated a cast-iron skillet to 400 degrees and rested all the brushes in it, simulating accidental heat exposure. Brushes were rated on performance, dexterity, comfort, and durability. All brushes were purchased online and appear in order of preference.


Performance: We evaluated the brushes on how well they picked up and distributed different liquids.

Dexterity: We evaluated the brushes on their agility, precision, and gentleness in use.

Comfort: We rated the brushes on how easy they were to hold.

Durability: We evaluated the brushes on their ability to withstand damage, odors, and staining.

The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.