Comparing APampered ChefS Thick & Thin Slicing Rods - Questions Answered

[AnnieBee]

I have a quick question. I know that the old APCS made pretty thin slices, which is why they used to sell the "thick slice" rod. How does the current one compare? Is is more like the thick or the thin rod?

Thanks!

 

[redsoxgirl]

I got one of these a long time ago and I have to say I hate it. The apples need to be perfectly round and the perfect firmness to work. Blah....

 

[janetupnorth]

The thin rod is sold with it now. You can still put the older thick rods in those models.They can also be used for potatoes and other things. I find it a useful tool when I use it.

 

[chefann]

It doesn't work well with all types of apples - some are just too soft generally to work well (like Johnagold). But firm apples work well.

 

[AnnieBee]

So, next question. Does anyone have an extra thick rod they want to get rid of?

And, how many of you prefer the thick rod for "everyday" slicing, like for pies or applesauce. I had heard about needing to use firm apples, so that is fine.