Cuisine vegetable slicer creates spiral cuts and vegetable or fruit noodles in seconds. The frame and blade plates are constructed of very high-quality, impact-resistant ABS plastic that is BPA-free, and the blades are made of stainless steel. It has four powerful suction feet that are fitted with tabs for easy release, and does not require an outlet connection or batteries.
You buy Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle with Coupon : AOO30 will be discounted 30% price an easy-to-use, handy tool that makes zucchini spaghetti, cucumber ribbon strands, curly fries or long, spiral apple strands. It comes with three blades: a shredder blade (small holes), a chipper blade (large holes) and a straight blade. A storage compartment beneath the frame stores two blades and the third blade comes already in place.
Why Use Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle ?
- THE #1 TOOL FOR HEALTHY EATING: Quickly turn bland and boring vegetables into the most mouth watering part of your whole meal by "redesigning" your food with 5 slicer settings
- SAFEST SLICER ON THE MARKET: Built using Food-Safe ABS plastics to keep your food clean & chemical free, Slip-Resistant Rubber Footing to prevent slippage accidents, and finger saving Slice guards all in one slicer!
- CUTS PREP TIME IN HALF: Perfectly julienne whole carrots in 3 seconds or less. Paper thin potato slices for homemade potato chips? Under 2 seconds. Welcome to the 21st century of cooking.
- CHEF APPROVED KITCHEN TECHNOLOGY: Durable blades, high grade stainless steel. Strong enough for a commercial kitchen. Convenient enough for a home cook.
- TRY IT RISK FREE FOR 90 DAYS: Try our LiBa mandoline slicer for a full 90 days and if you don't absolutely love it then you PAY NOTHING! Limited time only. Patent Pending
• The Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle is a
- ★ SHAVE, SLICE, & GLIDE YOUR TRUFFLES TO PERFECTION - Comes with sharp, thick stainless steel blades to help you trim, shave, and slice your truffles with ease!
- ★ ADJUST YOUR WAY TO PRECISION - Our Slicers all come with easily adjustable blades, so whether you desire feather-lite, or thick juicy shavings, it's the twist of a screw away
- ★ INCLUDES TRUFFLE RECIPE E-BOOK & ULTRA LIGHT BAG - Slip, slide, & store your Truffle Slicer instantly into your very own Fabric Bag & create tantalizingly tasty truffle recipes with our Special E-book
- ★ WANT TO ALSO SHAVE CHOCOLATE? SLICE CHEESE? TRIM GARLIC? The Truffle Slicer by Truffe is multi-functional and adaptable with a comfortable non-slip grip
- ★ INCLUDES LIFETIME WARRANTY FOR YOUR PEACE OF MIND. In the very rare instance your not completely satisfied with your Truffle Slicer, just send it back and we will refund you the full amount. No questions asked. No hassle. That's our promise!
◢ Being fully FDA compliant and Truffe test compliant.◢ Made out of strong, sturdy, long lasting stainless steel◢ Sharp blades which allow your truffles to breathe, open, and release their rich, aromatic, texture.◢ You decide how thick or slim you want your slices with the easily twist-able screw◢ Easy grip, slip free, ergonomic handle◢ Comes with an elegantly designed storable bag branded with our unique logo for safe, strong, everlasting protection.◢ Lasts a very long time, so no need to worry about replacements!◢ Can use on a variety of other food textures such as soft cheese, garlic, and even mushrooms!It's the only slicer to have been built with:- Commercial Kitchen Grade Solid Stainless Steel Blades For Long Lasting Sharpness And Smooth Cuts No Matter The Use...- Durable Food-Safe ABS Plastic That's Both Non-Invasive AND Easy to Clean Up...- Smooth And Sturdy Hand Grasps So You Can Really Put Some Elbow Grease Into Your Slicing (Great For Blowing Off Steam While You Steam The Veggies)...When you first open the box that your mandoline slicer comes in you'll be excited to find:- 3 Slicing Inserts - 1.5mm (1/16″), 2.5mm (1/12″), 3.5mm (1/8″)- 2 Julienne Inserts - 3.5mm (1/18″), 7mm (1/4″)- Safe Storage Rack- Slicing Guard with Stainless Steel Prongs- Instructions Manualthe Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle This spiral slicer can be easily disassembled and washed under warm water with mild detergent or placed on the upper rack of a dishwasher. The blades should be removed and washed similarly. Be cautious when washing the blades, as they are very sharp and should not be touched directly. Note that the two blades can be stored in the storage compartment and the third blade can remain in place.
- Use with a variety of fruits and vegetables including apples, potatoes, carrots, cucumber, zucchini and more
- Impact-resistant, BPA-free ABS plastic frame and blade plate construction
- Integrated storage compartment holds extra blades
- Powerful suction feet for stability with easy release tabs
- Hand operated--no batteries or AC outlet necessary
Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle is best for youPackage Quantity:1 | Style Name:Black Victorinox Swiss Army Cutlery Who is Victorinox? Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer. Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing. Who is R.H. Forschner? Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan. As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name 'RH Forschner by Victorinox' and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the 'RH Forschner' name from all blades. Blades thenceforth only include the 'Victorinox' name. What is a stamped blade? A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry. What knives do I need to own? Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows: Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended. Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend. Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess. Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone. Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior. Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish. Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones. Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts. Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats. Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing. What are the different knife edges and what do they do? Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding. Serrated: An edge designed with small, jagged teeth along the edge. Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables. Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel. How should I care for my cutlery? After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment. Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade. How do I keep my knives sharp? All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges. How to 'Steel' a Knife Steeling a Knife Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.Hold the knife in your right hand and place on top part of steel as shown.Raise back of blade one-eighth inch.Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.Repeat five or six times. How should I store my knives? Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.
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