Item should be shipped back to Galleon within seven (7) calendar days upon receipt of the item. We have decades of experience and have incorporated all of that into our gadgets and knives. Explore our extensive assortment for that all-important kitchen helper. Whether it’s a can opener, a vegetable peeler, a garlic press or a food slicer with a pull cord, Kuhn Rikon designs and creates products with unrivalled Swiss precision and performance. Kuhn Rikon knows kitchen gadgets and knives! It knows them very well indeed. A blade protector is included for when not in use (store within the container with the lid on)Ībout Kuhn Rikon Pull Chop Chopper/Manual Food Processor Ideal for fruit, vegetables, garlic, herbs, boiled eggs, breadcrumbs etc - it’s even perfect for nutsĢ-cup capacity container (diameter = 5” height = 4.5”) stays in place via a non-slip base and the lid allows food to be stored in the fridge for when neededĬontainer is both microwave and dishwasher safe (wash the lid by hand). 15 times to create dips, sauces and more (watch the video to see the Pull Chop in action) Save time spent on preparation and chopping - cut a wide variety of foods in seconds with the pull of a cord, which rotates the ultra-sharp, removable stainless steel blades

My recipes have become more complex, and because of the Pull Chop, I find myself more and more comfortable in the kitchen.Kuhn Rikon Pull Chop Chopper/Manual Food Processor Features My salads have become better than just a handful of arugula and a spritz of olive oil, now that the task of including vegetable toppings doesn’t include a potential blood sacrifice as dressing. There are precious few ingredients that don’t find themselves in my Pull Chop, outside of certain squashes, most anything is fair game. I’ve used it for prep work, when I needed finely chopped ingredients to disappear into a sauce I’ve served restaurant quality salsa (onions, tomatoes, cilantro, a few spices, and a squeeze of lime at six fast pulls) directly from the plastic tub. Hardy vegetables like broccoli and cauliflower are easily, and evenly, chopped down by the surprisingly thin blades, while soft-skinned fruits-peaches, tomatoes, and the like-have no trouble maintaining their shape and their juice even against the blades’ razor-sharp edges. You can have dices of every size one to two pulls for a rough chop, four to six for a finer mince. This is a woman who has bought me multiple bicycles, a car, and one absurdly expensive American Girl doll, and I still say without hyperbole, the Swiss Pull Chop is the best present she has ever given me. But my own mother, after watching me take upwards of 15 minutes to dice a red onion, punctuated by pathetic displays of running my eyes under water every 30 seconds, sent me my own Pull Chop as a housewarming present. I’ve been lead astray by plasticky food processors before, ones that do little more than mash food into a semi-digested pulp, so when my friend Nicole raved about her Swiss Pull Chop, I assumed it was one of those things that only Nicole thought was great, like moving to Utah, and motherhood. If I can’t get an even dice on a simple onion, you can imagine the irregularity in my chopped celery, or the bloodbath that accompanies a diced tomato salsa.Įnter the Kuhn-Rikon Swiss Pull Chop, an innocuous looking plastic tub that uses physics and sorcery to produce diced vegetables in any size with a quick and satisfying pull of a handle. And alliums are supposed to be the easy vegetables to handle-strong enough to hold up to even the least proficient of knife-wielding domestic goddesses.

I’ve sliced into more than one finger, with more than one chef’s knife. Once I start crying, all motor skills go out the door the more I cut, the stronger the allium smell burns my eyeballs. It was onions.Īny allium-onions, shallots, leeks, garlic, sometimes even a particularly pungent scallion-is enough to send me into a river of tears so torrential that all visibility immediately drops to zero. But my biggest obstacle from perfectly even dices wasn’t myself. Yet the odds were already stacked against me-when it came to precision, I’d never been particularly rigorous about things like drawing straight lines, and my Costco collection of ceramic knives had long been lost to roommates past. Being able to wield a chef’s knife and dance it across a cutting board without losing a fingertip became my benchmark for successful home cookery.

Ever since I first heard Giada de Laurentiis over-enunciate “knife skills” on an episode of Everyday Italian, perfectly diced vegetables have become something of an obsession for me.

Kuhn rikon pull chop chopper