Hmmm...that looks exactly like the one I've had for years. I haven't had that leakage problem, but i don't use mine much. You might try calling Cuisinart's Customer Service if no one here can weigh in. Make sure you have the model # for them...1-800-726-0190.

Thank you, Chloebud. I will try to locate that white center pusher/stopper thing or order another one.

Dumb question: Did you try processing half at a time?

Another dumb question - have you tried taking the lid off and putting it back on again? Sounds like it may not have seated properly and created a seal.

Here is an experiment you can do:

Get a container and fill it half way with hot water. Close the lid tightly and shake the water, The lid will blow off.

(Don't burn yourself. The water does not need to be boiling hot. Still wear gloves)

When the hot water is shaken, it will heat up the enclosed air. The air will expand and blow off the lid.

May be that's what happened with your FP.

dcarch.

Lindac, I’ve had instances where the lid wasn’t quite properly seated, but well enough to activate the FP.

I only get leakage with my Cuisinart when I overfill the bowl. It's always been like that because, as Linda says, there is not really a seal when the lid is on. I just am careful to not overfill and do things in batches when I have more volume than what it can handle without squirting out the top.

I think everyone of you for helping me out. I’m coping with a lot of distractions and so, in addition to not frequently using the food processor, I’m hindered by exhaustion.

Yes the top is a cover without a gasket. I removed the cover and reset it a couple of times. You folks gave me a lot of good points to mull over after I crashed onto a couch to recover. I’ve been too tired to go back and experiment, them clean up more messes.

Tentative conclusion: Even though I only had 2 cups, some with water and the rest of the material was vegetable peels and some tough objects (I was making a bit of nutritious grub for a critter buddy). Into the mix I had added some of the gizzard pack contents of a roasting chicken — liver, gizzard, neck, wing that I was too tired to chop much before adding to the veg peels and water. Also, I’ve had that Cuisinart food processor for probably 35 to 40 years and has the same blade. I never got the replacement blade with the recall, and I don’t know if I’m supposed to sharpen the blade that’s in there, because I don’t use it often it’s never been a real problem. Until now.

So my conclusion is that with the food bowl on the full side, with a likely dull blade and chunks in liquid —- splash splash! A had a few “earthquakes” as I was pulsing it as the blade crashed into the neck or wing surrounded by thin broth. What a mess.

dcarch — yeah, I should have done that warm water test right after to help wash off my counters, backsplash and face.

Question: has anyone successfully sharped an original blade? Directions?

I didn’t get the replacement blade because I’m always battling fatigue and pain — hard to follow up or through with things. Then I read some comments about the replacement blade not performing optimally. And, again, I seldom use it.

Thanks again, all of you.

petalique, I'm sorry about the fatigue and pain. Problems with a kitchen appliance you expect to work right certainly DON'T help. I did order and received the replacement blade but haven't used my fp since getting it. Not sure about how to sharpen the blade. Maybe a place that sharpens knives...or call that phone number I posted? It might just be time for a new fp, or do without one. I actually use my little Mini-Prep Cuisinart more than the large one.

So sorry about your difficulties.

I've nothing to add about overfilling the processor bowl - seems like that's the answer here. I've had things leak out the bottom for the same reason, as the liquid crept up inside the blade cylinder. I've even had flour/dry ingredients come out the the top, when there's too much in the bowl.

FWIW, I got the replacement blade and it's super sharp and works great on my old Cuisinart.

Also FWIW, I used to use an old countertop meat grinder I picked up at a thrift store for meat & bones for my kitty.

Carol, good to hear the new blade works well.

petalique, maybe you should order one to see what happens, especially since there's no cost involved.

My guess, after this latest info, is not a dull blade, but some hard to grind material, maybe too much of it at once. Sounds like the blade could have jammed and help throw some liquid up through the top edges. I've done the same; it just takes a bit of technique finessing. Usually, I'll start with a couple of fast pulses to break things up and then run it longer if I want more of a fine chop or puree.

I used the same blade in my original Cuisinart almost daily for 20 years and it barely dulled. I always wash in the dishwasher, too - said to dull it faster, but I don't care. I don't wash anything by hand I don't have to. I'd try changing your technique (maybe watch some youtube videos) before worrying about getting a sharper blade. You could also contact the company about whether they can sharpen it for you, should you decide it really needs it.

Blenders blades get dull very quickly.

Sharp blades use stainless steel that is hard and very brittle. In a blender, it can be dangerous if the blade cracks while spinning at high speed. So blender blades use softer steel.

The way to deal with this is to have two blades. use the sharp one only if you need to.

dcarch

Thanks again for all the good suggestions and support. So many good points.

I will get the new blade. (I can be a superb procrastinator).

I looked at the blade last night and felt it as well. Photos included. It looks pretty good for being 35 + years old. I tend to wash things like this by hand and never put my cooking knives in the dishwasher, even if protected. That electric DW detergent is extremely harsh. I wonder how much that might contribute to the rivets and blade wear responsible for the recall. (Two dissimilar metals egged on by DW detergent?)

The blade was “sharp” but in a micro-ragged sort of way because of burring. The rivets and blade look good. I’m not going to sharpen it, but will just remove the burrs with a small rounded diamond hone. Along the lines articulated by dcarch, a food processor gets used for fine chopping, but also sometimes chunking/macerating tough material. The latter could chip a sharp blade.

carolb — like you, I also have a manual grinder. I have a few grinders I’ve picked up over the years. I like useful gadgets. I considered using one, but was low on energy and thought I could quickly chunk-blend the raw chicken parts, soupy liver, guts, neck, that I wasn’t keen on having drip, leak and splatter. And because the yuk-stuff was a few days old, I wanted to keep it contained (the critter likes old stuff, will eat carrion). My chicky stuff was only two days from the store, but I consider raw chicken filthy. I was too tired to pre-treat it with my large $15 yard sale cleaver (splatter) and didn’t want to go outdoors to a tree stump chopping block in the cold sog. The Cuisinart FP is easy to clean with hot soapy water and bleach. No intricate parts. So, being tired and a tad lazy, I was too smart by half.

So yep, inattentive operator, rarely used gadget, tough chunks in liquid, a bit too much volume. Haz-Mat cleanup required anyway ;-0

Maybe I’ll make baba ganoush (sp) in the FP to help erase my memory of the splatter debacle.

petalique, I once had a splatter debacle when pureeing black bean soup. In that case, it was a blender. It was a zillion years ago when I had no clue about over filling with hot liquid. It took me days to find all the black/purple splatters of black bean soup in that kitchen. My guess is some of them could still be there! I still think about it whenever I turn on a blender...mostly for margaritas these days. :-)

your blade looks just like it's supposed to look....those waves and burrs are intentional.I have never ever had my Cuisinart turn unless the tio was seated just right....it has that safety thingey and won't work unless all is lines up.
Next time try pulse chopping the meat first then add some of the liquid.