Cooking so much more fun!

I have so far crushed the following:

Carrots
Onions
Garlic
Herbs
Chocolate
Paprika
Apples

And I must say that the thing it really has it. I have it usually in a hurry when cooking and mince eg a big carrot then maybe in four parts, so have really great carrot pieces in there. What is important is the strong jolt at the beginning, as if to an engine fire up, but then you get that everything small. So far, the blades are not even stuck. Meanwhile I put it even really a question of keeping in mind when the pieces finally because too large and he does not schaffts, but he manages to date always.

This also works the other way: I throw even the smallest amounts Kräuterchen or a single small clove of garlic in there, well that's not a problem because you need then do not pull so hot.

Spin dry herb also works very well.

Before buying I've read through a lot of reviews and came across again and again to the story of the sharp knives and the fiddly retention. So I was prepared, but thought mainly that the people would stand in line. It's true: That's a bit of fumbling, this "flag" be placed onto the blade part. I find it a little dangerous. It is certainly mostly good, but that I should not but abrutsche times, if I'm distracted times, I let it put the flag. But now you can not do in the protective sheath the knife. I put the whole unit so together - ready for use - and stow it as far out of reach as possible. The advantage is then that I need to take it only from the cupboard, cut in, there you go. Every time it would assemble around me anyway too cumbersome, since I have a little rushed as I said usually.

Cleaning is very simple. Mostly I sink immediately after use just about anything with water, let it dry and place it back in the closet.

Overall I can say that it goes really fast with the FineCut. It's a decent workload and I cook or bake thereby actually more common.