They used to sell these on late night infomercials. Except they there in a kit and a book with melon ballers, that slicer, a V type cutter to make the cuts for melon baskets.
I had one of these as a kid (let’s say 30 years ago) - http://www.amazon.com/Chef-Harvey-4404-Spiral-vegetable/dp/B001BDRRSS - I think my parents bought it at Sears.
My Dad bought one of these back from Germany in the 1960’s. It was a one-piece affair with a screw, a blade, and a ring at the end to twirl with your finger. I wonder where it is now?
I don’t care who makes 'em, I just happen to WANT ONE, dammit! I make a lot of stir-fries, and slicing the veggies is the single biggest chore…
Thanks for the heads-up, BB, now I know these doodads exist - lol.
Why does the carrot come out as a spiral while the onion comes out as slices?
I think he used the blade of the thing to score one side first.
Health tip # 1 :
Do not eat food off filthy Indian street’s/Sidewalk’s
/More you know
Those have been a standard part of a garnishing tool kit for decades.
I have to say, ever since I discovered ceramics (specifically, Kyocera, I’ve tried off-brands and they are not comparable), slicing vegetables has become an absolute breeze. My knives are getting on, though (six, seven years?), and sharpening them is tricky. Even when I had access to a service that could sharpen them (none exists in remote Tucson, AZ), they never get back to their original sharpness. I bought a cheap sharpener online, and it makes a bit of a difference: may just need more practice using it. Although, frankly, for the use I’ve gotten out of the, and the price ($80 for the big santoku), I suppose I should just buy new ones.
Looks like an obvious improvement would be to make the handle capable of swapping to the other end, so you don’t need to untwirl the whole thing to stick on the next victim.
I feel like there was something lost in translation in the subtitles…
I could literally watch this all day.
I don’t think you know what literally means?
It looks interesting because it’s different. But take a closer look. It’s clumsy, and dangerous. You have to wind it back with each new vegetable, you can stab and cut your other hand quite easily (look how close that tip is at the guy’s other hand) and it’s slower (most people can cut an onion in half the time) and messier (think of all the small bits caught in the screw part) than a normal cooking knife.
He’s literally using the word wrong.
One advantage is this doesn’t require a cutting board.
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