Actually, I’ve owned that very same OXO for about 6-7 years that’s in the link. It’s not very good and the cheapy plastic one that I owned b4 was much better. The V models work much better.
I’m looking for something along the lines of a commercial veg-o-matic that has interchangeable grids and uses a press mechanism. Somebody posted a fixed grid version about a year or two ago that was specifically for onions or FF that had a grid large enough to cover an entire piece of vegetable. I’m wasting too much time on prep and would like to find something like that and also purchase a tuna fish press for institutional cans next quarter.
A decent v-slicer (I use a Microplane) will work wonders, but won’t give you any “fancy” cuts. And, in case anybody here hasn’t done this and still has a few fingers left, GET A CUT-RESISTANT/PROOF GLOVE!!!!!
Is a mandoline not what you are looking for? Pretty handy devices if they will do what you want. Prices will run from $20 to well over $100….example here:
Is there a professional or robust version of the veg-o-matic that has a surface area that would be appropriate for most sourced vegetables?
… I saw the review on the Robot Coupe in Cook’s Illustrated …The article mentioned the base price is around a grand.
I’ll run tigh out and get me one of those… as soon as I win the lottery!
]… I had a bad experience with one of those Videlia Choppers… I had to struggle to use it and only could get enough leverage standing on foot stool. Our’s developed a crack at the hinge within a few weeks, so we finally returned it…
So it wasn’t just us! I had to do the same thing in order to dice up a Vidalia onion.
We only cut up tomatoes and onions. We buy our lettuce pre-shredded, our cheese is pre-sliced and pre-shredded and our deli meats are pre-sliced.
Think I found what I’m looking for. Turns out the same company that makes the tuna press (Nemco) makes heavy duty slicer/dicer models and another series by Lincoln.
Thanks for the input all.
The OXO has a removable blade, but it’s characteristically very dull (as in forget slicing peppers or tomatoes). I thought I had a bad one but it appears that’s the nature of the beast from other’s reviews. It’s a single bevel blade like scissors. Using a scissor sharpener just made it worse. I had a cheapie that I bought at Target in the 90’s that had two screws holding the blade. One of those hand V blade knife sharpeners used to restore the blade to effortless slices. Problem with those were the channel was much too narrow for most vegetables. That’s where I thought the OXO would shine. My guess is they don’t want the blade too sharp for liability reasons due to it’s open design and removable blade. It’s built very well though and extremely easy to clean.
I saw the review on the Robot Coupe in Cook’s Illustrated this month and from what I gather it’s not much different then my KA 12c FP. It looks like a real nice machine otherwise. The article mentioned the base price is around a grand.
I had a bad experience with one of those Videlia Choppers. The idea in principle is great, but very limited due to the design and construction. Like the cheap mandoline, you’re restricted to small sized vegetables or have to cut everything up in pieces to use it. Even with small pieces, I had to struggle to use it and only could get enough leverage standing on foot stool. Our’s developed a crack at the hinge within a few weeks, so we finally returned it. That unit wouldn’t even stand up to occasional home use, so it would be worthless in our kitchen.
I’m using a $20 V blade mandoline from Farberware (WalMart). I like at the commercial ones and can’t see spending higher $$ for one that I can’t replace the blades on.
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