OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction
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- Make quick work of creating uniform spirals from fruits and vegetables for curly fries, salads, garnishes and more
- Three stainless steel blades create spaghetti cut (1/8th inch), fettuccine cut (1/4th inch), or ribbon cut noodles
- Removable blade box keeps blades clean, safe and organized when not in use and stores onboard
- Food holder with sharp teeth holds food securely while spiralizing and dishwasher-safe
- Rotating handle turns fruits and vegetables to spiralize. Side handle advances fruits and vegetables through blades and folds up for compact storage
- Stronghold suction cup for non-slip stability on countertops
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From the manufacturer
Thoughtful, Durable Design
The innovative design includes a heavy-duty suction cup to prevent wobbling and slipping while you work and can be easily re-positioned with a flip of a lever.
Three Interchangeable Blades
The 1/8-inch spaghetti blade creates curls of zucchini, potatoes and more. The ¼-inch fettuccine blade makes strips of sweet potato, shreds cabbage, and even works with tough butternut squash. Use the ribbon blade to make apple chips and onion slices.
Easy to Use
The food holder has sharp teeth to secure veggies and fruits in place. The rotating handle turns the holder, and the side handle advances produce through the blades for perfect spirals.
A handy on-board storage box keeps your blades clean, safe, and organized when not in use.
How to Use:
Pick your vegetable. Spiralizing works best when the produce is straight and at least 1 1/2 inches in diameter. If the produce is long, you can cut it in half for better stability. If it isn't naturally straight, cut it into straight sections.
Press one end of the vegetable into the food holder, and push the other end against the center of the blade. Apply pressure against the blade by using the side handle while turning the rotating handle clockwise. The result will be long, uniform spirals. It's that simple.
Dress up your veggie noodles to create tasty, fun, and healthy dishes that please the whole family.
Compare with similar items
Our Spiralizer is perfect for creating vegetable noodles, a tasty, healthy alternative to pasta. Make quick work of creating uniform spirals from fruits and vegetables for curly fries, salads, garnishes and more. It's faster and safer than a knife, with a fun and unique end result.
Top customer reviews
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The suction works well... I have a SEALED GRANITE counter, so if you don't have granite or marble it may not work properly, according to many reviewers. But see below for possible solution to this.
The unit is sturdy and made of heavier plastic than many of the cheaper ones. Not worried about it breaking. I've used for hard vegetables like carrots and sweet potatoes without a problem.
It's attractive, and with the different colored blade units you can identify which is which at a glance.
With a little practice, I've managed to get pretty uniform long strips with most vegetables. Zucchini is a BREEZE.
I don't think any of these are perfect. It still takes some effort with harder veggies, but I wasn't willing to spend the money for an electric one, and reviewers have issues with those too.
No receptacle to catch the food. I personally could care less... my counters are clean. But it apparently bugs some people.
Handle... People complain it came off. You need to push it in with a little force when assembling the first time and it will snap into place and not come off.
I wish so much of the veggie wasn't "wasted". You'll have the long core and about a 1/4 inch at the end. Yes you can use it in salads and fortunately my Golden loves carrots, but still. Keep this in mind and buy more vegetables than you think you'll need. They shrink a lot when cooked, too.
This is the day and age of cheaply made crap. It COULD be more solid and well made for the price, but the "special people" can't just make a healthy profit, they have to make a killing. This is true of everything, including this. So we deal with it.
SOME TIPS FOR SPIRALIZING BASED ON MY OWN EXPERIENCES:
I'm a mechanical idiot, so I figure maybe some of you are too and I can save you some hassles.
1. SUCTION ISSUES... Make sure your surface is CLEAN and DRY. Don't just plop it down and expect it to stay. Use the gray lever...from its starting point, push it all the way over and down. This provides the suction. Mine stays like a rock, but it apparently it doesn't work on some counter surfaces. If you still have problems with suction, you won't get anywhere with ANY spiralizer, so either return it promptly OR, it was suggested by one reviewer, get a non slip mat (non slip on both sides) and set it on that. I don't know if that works. You may just have to put up with the handheld or upgrade to an electric spiralizer. NOTE: YOU CAN RETURN IT WITHOUT SHIPPING CHARGES if it is SOLD by Amazon not a third party. So pick one of those. Not being able to use it for its intended purpose makes it "defective" for return purposes.
2. PUSHING THE SIDE HANDLE. You need to push this firmly to the left while you crank. I saw the instruction "Turn the rotating handle" and immediately blew off the rest of that step, because what idiot can't turn a handle? :) But if you don't push as you turn, it will spin uselessly because the vegetable wont be snugged up to the blade. With firmer vegetables you have to apply more pressure. I found that if you shift your WHOLE body to the left, and LEAN that way, it's a lot less work than if you are just using your hand to push. We upgraded from handheld so it would be less work!
3. CENTERING THE VEGETABLE ON THE CORING BLADE. Easier said than done for people like me. I peered at the veggie, then the little round thingy from every angle and was soon tired of futzing around. If you look at a carrot it handily has a darker core, so you can just line it right up. But for other veggies that don't, just scrape a small hole right in the center of that end, then you can stick it right in place.
4. GET USED TO IT. Be prepared when you get it, to play with it using different vegetables. If it really doesn't work for you, you'll soon know it and can return it. But for the mechanically impaired like me, it often just takes a little time to get better at it.
HOPE THIS HELPS!
I’ve tried four spiralizers (three lathe-type and one hand-held), and this one from OXO is the best by far.
A spiralizer cuts vegetables and some fruits into noodles or ribbons. The best, most useful spiralizers are basically mini lathes that use a hand crank to push long pieces of food through a blade. Blades come in various shapes, including various widths to create continuous noodles, and continuous flat ribbons.
You’ll want a spiralizer that is stable and doesn’t walk across the counter or rock from side to side. It should be strong enough and engineered well enough to handle tough or hard vegetables like large carrots without a struggle. It should be large enough to handle sizable foods such as cabbage and eggplant and small enough to store easily. It should be protective of your fingers and hands; the blades are razor sharp. It should offer a variety of blades that are suitable for various types of vegetables and cooking needs. It should offer a safe way to store the sharp blades. It should assemble and clean up easily and quickly.
All the lathe-type spiralizers I’ve owned have shared the same elements: hand cranks, suction-cups on the bottom, a variety of blades, pusher handles. The difference is that OXO is engineered the best so it is more powerful, safer, and easier to use.
The first thing you notice is that the color photos on the box are attractive and instructive. You get an excellent idea what the apparatus looks like and how it works.
Inside, the spiralizer is packed with the circular food holder and handle disassembled. A clear plastic, lidded box containing three blades slips on and off the base. The food holder slips through an opening on the sliding tower on the base, and the handle easily attaches to the protruding end of the food holder. You remove the protective cardboard and plastic tape protection from the blades. Glance through the six page instruction book. That’s it, you are set up and good to go.
On the bottom of this apparatus is a large, 4½” diaphragm. With the spiralizer sitting on a smooth surface, flip the grey lever on the back and the device is held firmly and solidly to the surface and will stay that way until the lever is released. You can run the oldest, most fibrous carrots through and the spiralizer will not budge.
The blades slip easily and safely in and out of a notch that also holds the blade box when not in use. There are three, color-coded blades: thin spaghetti-type cut (1/8” spiral cut or julienne), medium fettuccini-type cut (¼” spiral cut or julienne), and ribbon cut or slices. Some foods, like zucchini are firm but easy to cut. They do well with all three blades. Other foods, like large carrots, are hard and fibrous, and do best with the medium width ¼” or ribbon cut blade.
The secret to good spiralizing is to center the vegetable on the lathe. There is a circular corer or knife on the blade. Cut the ends of the food so that they are straight and even. Center one end of the food on to the circular corer and the other end of the food on to the center of the spikes on the food holder. As long as the food is centered, you will get even and continuous spirals or ribbons.
I have photographed the results of the three blades on a zucchini and a sweet potato and the two larger blades on a large carrot. All three vegetables came out wonderfully.
Every part of this OXO spiralizer is dishwasher safe. I’ve had no trouble cleaning even the blades under warm running water in the kitchen sink and letting everything air dry.
As a final treat, a small pamphlet by Houghton Mifflin Harcourt has six good recipes from Mark Bittman, Tish Boyle, and Ellie Krieger.