I Can Never Get My Ultimate Slice and Grate to Work the Right Way

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Discussion Overview

This thread centers around participants' experiences and challenges with using the Ultimate Slice and Grate (USG) for slicing tomatoes and other vegetables. Various techniques and tips are shared to improve the effectiveness of the tool.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant expresses frustration with getting tomatoes to stay on the food holder, particularly when starting the slicing process.
  • Another participant suggests practicing with firm potatoes to gain confidence and improve technique.
  • Several users mention cutting tomatoes in half before using the USG to enhance stability during slicing.
  • One participant shares a positive experience using the USG at a show, noting that speed and minimal pressure helped achieve good results.
  • Some participants recommend using the V-blade for slicing tomatoes, as they found it more effective than the straight blade.
  • One participant notes that refrigerating tomatoes before use can help firm them up, preventing mushiness during slicing.
  • Another participant discusses the straight blade's versatility for slicing vegetables without skins, such as cucumbers and onions.
  • One participant shares their struggle with using the julienne blade for carrots and seeks advice on improving their technique.

Areas of Agreement / Disagreement

Views differ on the best techniques for using the USG, with some participants agreeing on specific methods like cutting tomatoes in half, while others share varying personal experiences without a clear consensus on a single approach.

Contextual Notes

Participants share personal experiences and tips based on their own usage of the Ultimate Slice and Grate, focusing on practical challenges and solutions encountered during cooking demonstrations and personal use.

Who May Find This Useful

Consultants and users of the Ultimate Slice and Grate may find this discussion helpful for troubleshooting and improving their slicing techniques with tomatoes and other vegetables.

C
cookinmelissa
Messages
45
Can someone please tell me what I am doing wrong? I have practiced and practiced and I just keep ruinig tomatoes. Once I get it started it works ok. It is really just getting it started. The tomato gets all banged up and wants to wobble off of the holder. My last show I tried to use it and ended up being really embarassed because I couldn't do it right.
 
Are you doing it slowly? ONe trick is to move it back and forth pretty quickly. Tomatoes need to be somewhat firm. With the food holder/finger protector, you push down mostly on that flat part that is parallel with the slice & grate, not the raised part that fits into the palm of your hand. If you push down on that part, it will actually push the food out of the little prongs. Does that make sense? It's very hard to just explain it with words.

I hope that helps! My biggest advice for anyone with this tool who isn't comfortable with it, practice the heck out of it using potatoes. Just take a bunch of potatoes and use all the different slicing blades with it until you get comfortable.:D
 
I have always had trouble with tomatoes too. You could use your trouble with the USG and tomatoes to your advantage though. The easiest way to slice into a tomato is by using a serrated edged knife....so....it would be great for demonstrating the bread knife along with the hold n slice. The bread knife will go right through a tomato like it wasn't even there.
 
You may already do this, but for tomatoes, I cut them in half first and then only use half at a time on the USG.
 
amya said:
You may already do this, but for tomatoes, I cut them in half first and then only use half at a time on the USG.
Click to expand...

That's my suggestion AND what Becky said. Apply zero pressure to the raised part that fits into your palm. That might actually push the tomato off the prongs.

And at your shows, always specify firm Roma tomatoes (regardless of what the recipe calls for) when you want to use the US&G.

Good luck!
 
I had never used this tool and a past host brought her's still in the box to a show, and during my demo someone asked to see it, so she whipped it out of the box and gave it to me, the tomato was already in half because I had used it.. The first slice was a bit difficult because I didn't go fast, but then I just did it like deli meat, fast and no pressure and it was AWESOME! I even sold a few of them. AMAZING TOOL! I have to have one now!

Emma
 
p.s. It was just a huge normal tomato, and it worked great!

Em
 
I know some of you will balk, but I put the tomatoes in the fridge when I get to the host's house. That helps firm them up a bit until I'm ready to cut it up. Otherwise I have mush.
 
Chef Kearns said:
I know some of you will balk, but I put the tomatoes in the fridge when I get to the host's house. That helps firm them up a bit until I'm ready to cut it up. Otherwise I have mush.
Click to expand...

I do the same!
 
Be sure to use the V-blade for tomatoes, I tried the straight blade and it was a mess, but the V-blade is good for soft items like tomatoes.
 
  • Thread starter
  • #11
thanks everyone. I think I am putting too much pressure on the thing with the prongs. That could be why it is moving around so much. You have given me alot of good ideas. Now to geta a big bag of potatos and plant some tomato plants.
 
Mystik said:
Be sure to use the V-blade for tomatoes, I tried the straight blade and it was a mess, but the V-blade is good for soft items like tomatoes.
Click to expand...

I use the V-blade for tomoatoes and go fast too ~ never a problem. Just be careful not to become distracted! These babies are sharp!
 
this may be a stupid question but what is the straight blade for? I'm borrowing a friend of mines for the weekend b/c i wanted to slice tomatoes and onions for hamburgers for my baby's 1st b-day party....anyways, i can't figure out what the straight blade is for...
 
The straight blade is for everything that does not have a skin like a tomato. Cucumbers, potatoes, carrots, onions, etc. The neat thing is it is adjustable. If you move the tab on the side of the cartridge (is that what they are called?) you can make it thicker or thinner.
 
My best advice is simialr to the others...
Cut the tomato in half first and then don't go to slow.
Also practice with potatoes and onions.

Good Luck!
 
pamperedtiffani said:
My best advice is simialr to the others...
Cut the tomato in half first and then don't go to slow.
Also practice with potatoes and onions.

Good Luck!
Click to expand...
And use that food holder!!!!:eek: :)
 
ultimate slice and grateNever have been able to get mine to work right for me and I threw it away. I got so frustrated with it. Maybe I should have had someone show me what I was doing wrong.:)
 
Ok maybe I am just not doing this right but I have a lot of trouble getting the food to stay on the food holder especially if it is a larger tomato or potato. How do you get the larger stuff and smaller stuff for that matter to stay on? Also for the cucumber/lime demo, it says to julienne the cucumber by using it on its side with the food holder. How in the heck does that work? TIA
 
cmdtrgd said:
The straight blade is for everything that does not have a skin like a tomato. Cucumbers, potatoes, carrots, onions, etc. The neat thing is it is adjustable. If you move the tab on the side of the cartridge (is that what they are called?) you can make it thicker or thinner.
Click to expand...

OMGosh I never knew that! I use the v-slice for everything! How do you make the jullienne slicer blade work?
 
You go back and forth over the blade for the juilenne blade. I had the host demo it at my last show!
 
I love my USG. It is my favorite tool besides my stoneware. However, I just started using the julienne (sp?) blade and I can't do carrots very well. Any ideas? I'd like use this for the Quick Chick. Primavera Risotto, but I don't want to look foolish with the carrots.
-KH
 

Frequently Asked Questions

What should I do if my Ultimate Slice and Grate is not slicing properly?

If your Ultimate Slice and Grate is not slicing properly, ensure that the food items you are using are suitable for the tool. Hard vegetables like carrots may require more pressure, while softer items like tomatoes may not slice well. Additionally, check that the blades are clean and free from any obstructions.

How do I properly assemble my Ultimate Slice and Grate?

To assemble your Ultimate Slice and Grate, first ensure that the base is securely attached to the container. Then, choose the appropriate blade and insert it into the designated slot. Make sure everything clicks into place before using it. Refer to the instruction manual for detailed assembly steps.

Can I use the Ultimate Slice and Grate for foods other than vegetables?

Yes, the Ultimate Slice and Grate can be used for various foods, including cheeses, fruits, and even some cooked meats. However, be cautious with softer items, as they may not slice as effectively. Always check the manufacturer's guidelines for the best results.

What maintenance does my Ultimate Slice and Grate require?

To maintain your Ultimate Slice and Grate, clean the blades and container after each use to prevent food buildup. Hand wash the components with warm, soapy water, and avoid using abrasive cleaners. Regularly check the blades for sharpness and replace them if they become dull.

Is there a specific technique for using the Ultimate Slice and Grate effectively?

Yes, using the Ultimate Slice and Grate effectively involves applying even pressure while sliding the food across the blade. Use a steady, consistent motion to achieve uniform slices or grates. Additionally, ensure that your hands are positioned safely away from the blades while operating the tool.

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