I tried one of the really cheap spiralizers. Broke the first time I used it...on a zucchini! Not even a carrot.

Realized that I already owned a Bourne V-Slicer. Works great using the Julienne blade for making skinny zucchini noodles.

BTW, we love Penne & Italian Sausage in a cream sauce. I started holding out some of the sauce before adding the penne (for the rest of the family). I zap the cut zucchini noodles in the MW til they're semi-cooked (not so much that they are soft & lose their shape) and add the holdover sauce to my portion. Found that I actually prefer the recipe over zukes vs pasta. Of course, it doesn't hurt that I've never tasted a squash that I didn't like but, of all the squashes, zucchini is my least favorite. (Prior, my favorite use for zucchini was thinly sliced raw as a vehicle for spinach/ dill dip.)

If you were not happy with the Paderno I doubt you will care for any of them. The smaller handheld ones are even more awkward and very slow going. Played with one at the local cooking supply store a few years ago when it became all the rage.

The other option is a vertical one. Costco has the cuisinart model. DH wanted it but I had to check reviews first. I watched the video on Amazon and the kid's mothers had to hold down the thing. So that seems silly. Needs a suction cup.

The reviews seem real for the most part. I just purchased the Mealthy that is similar to the Paderno. It was on 'daily deals' last week. I like it. Big 4inch suction cup that really holds it down. Seems most bad review just don't know how to use them. Need to use firm pressure and spin a bit faster than you would think.

I have a big 5lb bag of large organic carrots, daikon radishes, and some golden beets and spent a quick 20 minutes using all the disks. Works great. Nothing life changing. I found a handy spot for it. I can pull it out and zip through the three veg I mentioned in just a few minutes, rinse/wash in the sink and set aside to dry.

Mine stores somewhat tidy held together with a heavy duty rubber band with all its parts in the provided veg tray and lid. And the rubber band I use to add some pressure when spinning.

I bought this one on Amazon and I love it. It’s simple to use, very sturdy and cleans easily.

https://www.amazon.com/gp/product/B01MSZE4YK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Thanks for the recommendation, Impatiens. I have been wondering about buying one for DILs birthday. Just sent son an email to make sure they don't already have one. Edited to add that it was on sale and arrived yesterday.

Thanks, guys. I do have a julienne peeler and a very nice Swissmar mandoline. They probably would come close. I was in BB&B late today and saw the little Oxo twist spiralizer, and snatched it up. I love it. It’s small, but the blade is sharp and it is easy to use. So small I can drop it in a drawer. They only had the one-blade version, but with all my other gizmos, the basic spiral is what I was looking for. Still don’t like zucchini, alas . . .

Mine looks like the ones above. I love having the really fine grid for things like raw beetroot. Love courgetti!

My son gave me a Kitchen Aid attachment for spiralizing and I have never used it. I hope he doesn't ask why. (Because I think it is silly and doesn't make anything taste better - just more work.)

I bought a small hand held version and thought it was adequate, although limited in variations. And since we are low carb now and making vegetable noodles to replace pasta, that's a lot of twisting. My wrist got sore. I also bought the Briefton and happily gave the hand held to my daughter. Love it! And I don't miss the thirty-one pounds I've lost since October of 2017!

We have one and it's pretty much impossible for me to use, although Elery can make it work. It's one of the crank kinds, but the suction isn't strong enough and it will not stick to the counter. My fingers aren't long enough to push in the vegetables and still brace the machine, as one hand is already busy turning the crank. If I had three hands it would work, one to crank, one to hold the machine and one to feed in the vegetables.

Like Nancy, I don't really see the difference in a spiral "noodle" vegetable or a plank or stick, so I'll just cut up the vegetables with a knife and not bother to haul out or clean up the silly machine which doesn't work well anyway.

If I'm going to put sauce on zucchini it won't make a difference whether it's "spiralized" or just julienned, so unless Elery wants to use it again (we've actually used it ONCE), our vegetables are going to have to be linear and not spiral.

Annie

Donna, try using spaghetti squash for your low carb spaghetti. I cut it with a large knife, simmer in salted water, and just rake the strands of squash out of the shell using a fork.

SheilaJoyce, we love spaghetti squash as well. And Hearts of Palm is a good substitute for pasta, too. Occasionally sweet potatoes. DH's favorite is the zucchini, though.

I prefer to use a julienne peeler. I had a spiralizer, similar to the one Sleevendog posted, but I didn't like the end result. I found the zucchini zoodle spirals cumbersome. I really didn't like the tight curls or having to cut the long spirals in order to get reasonable lengths. I much prefer the straight julienne zoodles produced by the peeler. So I gave my spiralizer to a nearby hospice charity shop.

Shabo, I agree about those long spirals too. I have to cut them into manageable lengths before I can eat them anyway. Tonight we had spiralized beets in a salad. I had to cut the stuff up in the bowl before I could even serve it, or those long wet strands just flop all over the place.

Annie

I have a friend who does it free hand. He learned it from a book that tells how to do all sorts of veg sculpturing. I will call to find out where he purchased it. Radish Roses look great!

I wasn't sure I'd like one, so initially I bought the OXO hand spiralizer. It was too hard on my arthritic hands. So then I bought this one. (see link below).

All I've used it for is zucchini noodles. I don't usually care for zucchini, but I make these noodles and stir fry them with S&P, olive oil and onion and garlic powder and they are great! I like this last one I bought, but it's sort of a hassle if you do larger quantities, since you have to keep emptying the receptacle, and it's a little hard to pull the noddles off the blade. But it's very convenient, stays put (even without using the suction part), and has 4 different settings, that are easy to select just by turning a dial. Since I want to more easily do larger quantities, I'm looking into a bigger one.....The Brieftons looks good on Amazon and has many good reviews. I bought my daughter the Paderno one (can't remember which model), but she really liked it. I think it was something like $36.00. I never thought I would enjoy zucchini noodles, but they are very yummy.

https://www.amazon.com/Spiralizer-Vegetable-VegMate-Spaghetti-Gluten-Free/dp/B077PTR3J5/ref=sr_1_36?s=kitchen&ie=UTF8&qid=1521143127&sr=1-36&keywords=spiralizer

That looks good! When I considered one a few years ago I thought the vertical was a good idea. I just dislike plastic junk, lol. No doubt will fail at some point.

That one has the same big suction that mine has. Identical in fact. Thick rubber....not at all like the tiny suctions used to hold 'do-dads' on a window or fridge.

Mine is not at all a recommendation. I've not had it long enough....but it is getting a work-out. I've used it nearly every day since delivery.

sleevendog.........how do you get those long slices of cucumbers?

I use a mandolin but any basic peeler with the cucumber flat on your cutting board and slice away from you works great for a few.

These are the peelers I purchased instead of a spirally-gig a few years ago.

They all have their issues. The matchstick Titan brand gets jammed every pull. They all work fine for small amounts.

I have a couple big stainless French mandolins but now use the Japanese Benriner. Every chef and restaurant has them in multiples. I have the newer model. No one is allowed to purchase without a pair of 'no cry' gloves. Only need to wear the glove on your veg holding hand. I usually have one in the clothes washer bin and the other in the prep drawer. (gloves are flat so no left/right)

Thicker chips for dips ...

Like any tool, learning curve.

I'm prepping a massive amount of veggies for Sunday. SpringRolls, a big batch of quick pickles...veg chips for dips, giant salad, quick pickle sauerkraut and a fresh slaw. ReubenSandwiches RussianDressing, grilled like paninis. As well as the traditional American corned beef, cabbage, potatoes, etc.

I'll zip through the veg in no time. Spirally-gig next to the sink...mandoline on main prep zone.

We have an OXO and have been very happy with it. I picked it up at Marshalls for $24. We eat pretty close to Whole30 all the time so it gets regular use.

Thanks for that info sleevendog. Yum.....please tell me where you'll be on Sunday and I'll be there! ;)

One thing I have noticed is the texture of the spiraled veg. Never cared much for 'diner' salad. Some crunchy tasteless iceberg, a thick carrot and one or two radish slices, maybe an olive....then a big goop of bottled dressing or the bowl of packets.

Not exactly like cutting with the grain of some steaks, but most veg I've tried has a better texture like the carrot, daikon radish, golden beet, watermelon radish. Not tried zucchini yet but guessing the same.

Last night I spiraled a heap of potato and sweet potato, tossed in olive oil and za'atar, then into a hot oven on a sheet pan. Then heaped on golden beet and radish curls. Nice quick roasted warm salad. Need to test different temps and times but definitely on to something. Could be a nice base for a frittata or a cast iron sized latke.

One hour pickled salad with card stock thin mandolin veg is a much better salad than thick slices. No dressing needed...just a drizzle of pomegranate molasses.

(I do like crunchy iceberg, romaine, buttery Boston lettuce....in their right places)

That looks great! I haven't tried to spiralize anything but zucchini, but I'll definitely have to try lots of other veggies. I hate soft, mushy slices of zucchini, but the noodles definitely have more of a crunch....as long as you don't stir fry them too long. I love veggies!