Customer Reviews

Norpro Stainless Steel Onion Holder

5 star:		(12)
4 star:		(5)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

The product is handy, does what it is supposed to do (hold the vegetable so you can cut it into slices while keeping your hand out of the way). I just wish it were a little wider for larger items like onions, but otherwise it's great - cleans up well, is sturdy and useful.

The stainless steel onion holder has held up well. My son and I love hamburgers with onion. This device makes perfect slices for hamburgers. Most importantly I've not drawn blood since using the holder. I have found another use for it that is even more important to me. I make a lot of beef jerky. The onion holder allows me to make beef slices that are consistant and uniform.

I've had mine for awhile now, and love it. I use it almost every time we cook - and we cook a LOT. Slice the onion in half, lay the flat side down on the board, and insert the prongs into the onion, ideally right in the middle - slice either parallel or into the prongs for thin slices. It's especially handy for that last inch or so and you want your whole onion thinly sliced! If you insert the prongs into the middle, you can slice (parallel) first on one side then on the other, and you can have the slices paper-thin. If you want diced onions, this gadget is a huge help too. Again, cut in half, lay the onion flat side down, slice using the prongs as guides, keep the holder in place, then slice parallel to the prongs for thin diced onions. Simple.

It's the gadgets that I have my eye on and ordered reluctantly that have turned out to become well-used tools in the kitchen. This needs a loop at the top for hanging. It comes with a plastic sleeve over the prongs but it is more sensible to hang this then to leave it in the drawer. Who knows how long that plastic sleeve will last.

After using this to cut onions and tomatoes, I realized that this doesn't make things any easier. You still have those tears and all the sliminess. Inserting the knife between those prongs is trick. I should agree this makes cutting onions more fun.

I found it more useful to cut long cucumbers or zucchinis into chips quickly.

After reading the reviews on this handy little holder, I thought I would share how I dice onions--with perfect results every time. I cut the onion lengthwise, then insert the holder into one end, with the flat side of the onion down. I then slice through the onion for the first cut, cutting between the steel posts. Then, I hold onto the onion to keep the slices tight, while it's still in the holder. I can then cut across the slices and make the pieces as large or small as I choose. It's so easy to do, and you truly do get perfect results, each time.

Okay, it won't help the crying, but this little gizmo does make slicing onions and other vegetables oh so easy. Not, I must say, that slicing onions is a two-man (or woman) job in the first place, but getting perfectly thin slices, even as you get near the stem and there is nothing to grasp, can be challenging. My kitchen prep frequently ends up with determining whether the bleeding is arterial or capillarial, so I look for ways to make things less painful. One simply slices an onion in half and plops it flat side down on the cutting board. Jab in the prongs and away you go. The handle gives a good grip, the prongs grasp the onion securely. Slide the knife through the openings and Hey Presto, perfect slices, bloodlessly. No need to revive squeamish guests.

In an experimental mood, I used it to slice cucumbers, potatoes and tomatoes and the results were excellent (except for the tomatoes, which should have been a tad less ripe). The potatoes were the right size for an au gratin or similar dish, the other veggies perfect for salads. A mandoline produces slices that are too thin, not to mention the inevitable loss of fingertips. As you travel down life's highway, it's nice to find things that are uncomplicated and do what they are supposed to do. I give this a five.

The ER will maybe miss me--but no longer when cutting a slippery (especially sweet or new) onion--will the skin slip between layers, resulting in the knife slipping and cutting my fingers. BRAVO. It works, and being solid should last FOREVER. Thanks.

This works great on tomatoes but I have not had much success with it on onions.
I might not be using it right. On a tomato I push the prongs all the way through and slice between the prongs and then pull the tomato off. Works fine. On an onion I cannot get the prongs to go all the way through the onion, my knife goes off on an angle sometimes once I get the blade past the prongs. But, like I said, maybe I'm not using it correctly.

I love this product, I can now make perfect onion slices, perfect tomato slices and I don't have to use my fingers (and get that awful onion smell that doesn't go away). Highly recommend it.