Veggie chopper professional#

Now, you’ll note that none of that last paragraph addressed the actual function of the veggie chopper. Look for manufacturers that keep small easy-to-lose parts to a minimum and make the device fit into a compact and contained volume. Finally, a good veggie chopper should be easy to store. Look for devices that don’t have a lot of weird nooks and crannies that you’ll have to laboriously clean.

For food safety, you need to be able to get your veggie chopper clean with reasonable effort. That ease needs to extend to one of the toughest tests for any of these choppers: cleaning. If you’re going to actually use these things and not just let them gather dust on the shelf, they need to be easy to set up and easy to use.

You’re looking for a device going to last, not one that’s going to fall apart after a few rounds. Starting with the generic bits, there’s build quality. There are a lot of variations here, so it’s tough to give a definitive set of qualifications. It will cut your hand in a heartbeat.” To use one of these safely, you’re going to need to use the included hand guard and/or a cut-proof glove. Now, you might think that having all these blades right next to your hands might be dangerous, and you’d be right! A New York Times article says 21,699 people got sent to the emergency room from slicers and choppers in 2011, and quotes Nan Strait, executive producer of Top Chef as saying, “Got to watch out for the mandolin… It’s got to be one of the most dangerous home tools. If you want to, say, make potato chips, they need to be very consistent if you’re going to cook them evenly.

Veggie chopper professional#

Mandolines (the ‘e’ is optional, BTW) get a lot of use in professional kitchens, where they’re used to make perfectly even slices for presentation and for consistent cooking. Add extra vertical blades, and the slices turn into strips. You can adjust the thickness of the slices by changing the height of the table and change the shape of the cut by swapping in a different blade. You slide the vegetable down the in-run table into the blade, which cuts a precise slice out the bottom as the rest of the veggie slides down the out-run table. A blade is mounted to a board with an adjustable height in-run table in front. This is the most classic style of vegetable slicer.