Like golf a lot of kitchen tools are like clubs. There are your mainstays, and your specialties. The Kuhn Rikon Galaxy Spring Whisk is a specialty whisk, with all of the right stuff for working in small spaces.
A spring whisk, also called a galaxy whisk, coil whisk and a few other cute names, is handy for doing quick spot jobs in tight spaces. The spring allows you not only to whip in a small space, but pull upward while whisking to encourage the upward motion. It provides vertical lift as well as centrifugal force. What’s that good for? If I have to knock off a small order of whipped cream, rather than dirty up bigger bowls or a mixer, I can ‘whip it good’ in a large coffee mug with one of these beauties because the upward pull helps keep the emulsification of the fats in the cream lifting.
The spring is nice and soft, terrible in big bowls, or for applying more downward pressure, as a good mayonnaise requires, but great for the tightest of spots.
Want to know more about whisks? Read my article about them!
There are a lot of these on the market, but Kuhn Rikon’s distinguishes itself in two ways. It has a big, balanced, professional handle, and a long enough shaft to get it into tight spaces without taking your hand with it, as some more cheaply made spring whisks do. MIU is a close second, but the squatter bulb of coiled wire makes you work a bit harder.
It lands my ChoiceStuff Three-Diamond for being well above average, although I’d like a little more stiffness in the spring. The stiffer spring whisks that are better in this regard lack the handle and balance of the Kuhn Rikon, so it wins out by a nose.