OXO Grate & Slice Set one size Multicolor, 11223200, Mini Grate & Slice

This compact little grater set has pretty much everything you might need and fits into tight spaces. You can either hold the blades or insert into the container. The blades are VERY SHARP so keep away from kids. I'm very glad I bought this - it's an excellent addition to my kitchen tools. I can't say the same for the Joseph Joseph and Kyocera branded grater and mandolin I purchased previously.

Excelente producto, buen material. Oxo nunca decepciona. El tamaño perfecto para alguien que vive solo, casi no ocupa espacio en el cajón. Funcional, práctico y estético

Ürün sağlam ve hızlı geldi. ergonomik çok iyi plastik kliplerinden emin değilim kurulacak gibi hissetitiryo görücez. bıçaklar gayet iyi gözüküyor

Atendeu as expectativas

I’m not a prolific reviewer. I only tend to review things when I really think they deserve recognition. Well, this is one of those rare occasions. I bought this grater/slicer almost a year ago, and since then it has had plenty of use. Almost daily use in fact. At first, I was a bit hesitant to spend more than £20 on a cheese grater come vegetable slicer. But it has paid for itself multiple times over in time saved. Every blade is useful. The fine grater (yellow blade) is ideal for cheeses like Parmesan, and the coarser grating attachment (orange blade) mostly gets used for cheddar. The green blade produces really good Julienne carrot for a salad or a stir fry. But my most used blade has to be the red. One of my favourite side dishes to make is a Potato Dauphinois, and this blade is absolutely perfect for that. Don’t be misled by the picture of the sliced cucumber above - it slices much thinner than that, more like 1mm slices. I’ve actually got a mandoline on which you can adjust the thickness of the slices, and I much prefer the potato slices that this thing produces! They’re far more uniform, each one the same thickness the entire length, and the blade is so incredibly sharp that you’ll be amazed how little force is required for each pass. I don’t use the guard (I’m a daredevil like that!) but I’ve never managed to cut myself. I’ve got a useful tip for you - when you peel your potato, don’t peel the end you’re going to hold, leave the skin on. That way, when you get down to the last 1cm, you’ve still got enough to hold on to. Just throw away the last bit, you haven’t wasted much more than you would have peeled anyway, and you’ve still got your fingertips intact! And if you want to know a really good Potato Dauphinois recipe, just do an Internet search for Michel Roux Jr’s method. You only use a tiny amount of garlic, just rub inside the baking dish all around with a small clove, it provides just the right amount of garlic flavour without being overpowering. You could add a sprinkling of Gruiere or Comte on the top if you really want to push the boat out, but it honestly doesn’t need it, the recipe is rich enough and utterly delicious as it is. I’m so pleased with this Oxo gadget, it’s easy to wash (just mind the sharp blades when you do) and it all packs away so neatly for storage. I’d like to meet the person who designed this and shake them by the hand, it’s utterly brilliant!