Cut vegetables and fruits into noodles, or curly, paper-thin spiral ribbons with this inexpensive yet robust slicer. We can sell any spiral slicer, but this is the one we recommend over others because it costs about half or less of the price of similar models, makes nicer noodles, is easy to use and clean, can slice fairly large quantities quickly, doesn't rust, and is built to last. The popular Joyce Chen type slicers are slow, cumbersome, their blades rust, and they do not last. Only small pieces of vegetables can be processed at a time, requiring you to cut them up into small pieces, the cover (which often sticks) must be removed and replaced with each small batch, and they make very fine limp noodles which become even more limp if a sauce is used over them. When spiralizing wet veggies like cucumbers, the Joyce Chen types will generate a lot of juice with the noodles, making them wet and limp.More expensive slicers such as those from Benriner are good but cost twice as much or more, are not quite as easy to use, don't grip counters as well, and the noodles made are not quite as nicely formed. They can make 3 noodle widths to the World Cuisine's 2 widths (medium and large) but we find we never use the finer noodle blade with the Benriner anyway. By placing the vegetable or fruit on the prongs of the crank wheel and turning the crank while pushing the
base toward the vertical julienne blade, continuous spiral noodles or curled julienne strips are created. The slicer has suction cup feet for a good grip on most surfaces, better than other slicers. The slicer is pretty tough, more robust feeling than the Benriner and Joyce Chen slicers. It is made of high impact plastic with no-rust stainless steel blades, and comes with easy to follow instructions. Unused blades store in the base.
Makes beautiful noodles like these (click image to enlarge):
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