$54.90
Free delivery · 7–14 days
Stainless Steel Noodle Cutter with Rolling Wheel BladesStainless Steel Scallion Shredder for Fine Garnish
New
1 / 6About this itemAll characteristics
TypeKitchen Gadgets > Vegetable Tools > Scallion Shredders
From the seller
One pass turns a bunch of scallions into fine, even garnish strands. The stainless comb head and grip-ridge handle make the stroke quick, and the plate looks finished in seconds. A useful drawer tool for noodles, soups and salads.
Read the full descriptionDescription
One pass turns a bunch of scallions into fine, even garnish strands. The stainless comb head and grip-ridge handle make the stroke quick, and the plate looks finished in seconds. A useful drawer tool for noodles, soups and salads.
Shreds scallions into fine, even strands in one pass
Solves
- slow manual scallion cutting
- uneven green onion slices
- wasted time on garnish prep
Fine scallion strands in one pass.
Stop hacking at scallions with a knife and uneven results. Shred the whole bunch into thin, even strands in one pass and finish every bowl.
One pass, fine even strands
Stainless comb blades, one pass
The multi-blade stainless comb takes a whole scallion bunch and turns it into fine strands in a single stroke. The cut stays even from root to tip, so every piece on the plate looks the same. If you want to pair it with other prep tools, the cutlery sets stainless lineup covers the rest of the knife work.
Grip-ridge handle, easy control
The white plastic handle is light and has ridges along the grip. Your fingers stay put during the pull, so the bunch does not slide and bunch up under the blades. The handle is light enough to keep the stroke quick over a bowl of noodles.
Cover and hanging loop, tidy storage
The removable plastic cover slides over the comb head, so the blades stay protected in a drawer. The loop at the end of the handle lets you hang the tool on a hook next to the other kitchen tools.
Three steps from bunch to garnish
- 1Hold the bunch firmly
Grip the scallions at the root end so the stalks stay together. Loose stalks slide and bunch up, which gives uneven strands.
- 2Pull through the comb blades
Draw the bunch through the stainless comb in one steady stroke over the bowl or board. The strands fall straight down.
- 3Rinse the head and cover it
Rinse the comb under running water, shake it dry and slide the cover back on before it goes in the drawer.
The shredder and its blade cover
- Scallion shredder tool×1
Stainless steel comb head on a white plastic handle with grip ridges and a hanging loop.
- Plastic blade protective cover×1
Slides over the comb head for storage.
Characteristics
Main
TypeKitchen Gadgets > Vegetable Tools > Scallion Shredders
Details
Reviews
Questions and answers
Is the stainless steel head durable enough for daily use?
w
Wanelo · seller
The comb blades are stainless steel, and the handle is plastic. It is a budget build, so use it on scallions and thin herbs, not dense root vegetables. Rinse and dry it after each use and keep the cover on in the drawer, and it stays in good shape for everyday garnish.
Will it work on other herbs or thin vegetables?
w
Wanelo · seller
It is made for soft, thin stalks. Scallions are the core job. Thin herbs and similar soft, slim produce work well too. Thick or hard vegetables can bend the fine comb, so use a knife for those.
Can the blades be cleaned in the dishwasher?
w
Wanelo · seller
Hand washing is the safe route. Rinse the comb under running water right after use, then dry it before you put the cover back on. Skip the dishwasher to keep the fine blades clean and undamaged.
How is it different from just using a knife?
w
Wanelo · seller
A knife gives you rounds or chopped pieces that vary in size. The comb pulls the whole bunch into fine, even strands in one stroke, which is the look a bowl of noodles or soup needs. It costs less than a single good chef's knife and replaces the slow knife work every time you garnish.
Is it worth it if I only garnish a few nights a week?
w
Wanelo · seller
Yes, if scallion prep is the step you dread. It is a one-time purchase that takes a few seconds per bunch, and it stores in a drawer with the cover on. Nightly prep time adds up quickly, so the payback comes in the first week of regular cooking.
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