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Spiralizer Attachment Blade Chart
KitchenAid Spiralizer Blade Chart
NOTE: Cut the ends off food items to ensure that the food will properly fit on the Spiralizer, and to create flat surfaces for best spiralizing, slicing, and coring results. Food should be 1.5-3.75 inches (3.81-9.5 cm) in diameter and no longer than 5.5 inches (14 cm). This step also ensures proper placement onto the fruit and vegetable skewer.
When beginning to cut, start at the “Stir” speed, then adjust to the recommended speed for your Blade listed in the chart.
| ICON | USE THESE PARTS | WITH THESE PARTS | SUGGESTED FOODS | SPEED |
|---|---|---|---|---|
|
EXTRA FINE SPIRALIZING BLADE |
FRUIT AND VEGETABLE SKEWER and OPTIONAL PEELING BLADE |
ZUCCHINI SWEET POTATO BEET |
2 | |
|
FINE SPIRALIZING BLADE |
ZUCCHINI SWEET POTATO BEET |
4 | ||
|
MEDIUM SPIRALIZING BLADE |
ZUCCHINI SWEET POTATO POTATO |
6 | ||
|
THIN SLICING BLADE (SMALL CORE) |
ZUCCHINI POTATO CUCUMBER |
2 | ||
|
SLICING BLADE (SMALL CORE) |
ZUCCHINI BEET |
4 | ||
|
SLICING BLADE (LARGE CORE) |
APPLE PEAR |
6 | ||
|
PEELING BLADE |
FRUIT AND VEGETABLE SKEWER |
POTATO APPLE |
4 |
Additional Blade Information
Extra Fine Blade: creates a 2 mm x 3 mm strand, similar to angel hair noodles.
Fine Blade: creates a 4 mm x 4 mm strand, similar to spaghetti.
Medium Blade: creates a 4 mm x 6 mm strand for quick and easy potatoes and zucchini in casseroles in soups.
Thin Blade (small core): for a 2 mm ribbon-style result to make extra-thin slices for salads and other garnishes.
Slicing Blade (small core): for a 4 mm ribbon-style result with fresh fruits and vegetables with little to no cores, such as zucchini.
Slicing Blade (large core): for a 4 mm ribbon-style result with fresh fruits and vegetables with larger cores, such as apples.
Peeling Blade: can be used independently or in combination with spiralizing or spiral slicing blades.
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