TOPHORT French Fry Cutter with 3 Blades, Stainless Steel Vegetable Mandoline Slicer with with 1/2-Inch, 3/8-Inch, 1/4-Inch Blades

Would like replacement for the one ordered with lever!

Making French fries

Good quality Purchase it For French fries

Great product blades very very sharp. No instructions in box. Extra careful when changing blades. Works well very sturdy easy to use.

It's a nice commercial cutter

Fantastic piece of equipment when you need to chop up a lot of veggies. Disassembly could be easier, the rubber feet leave black marks, and you can't fit a very big bowl under it.

I've used a commercial grade horizontal FF cutter for years and often wondered if the vertical models were easier to use and this review is a comparison of the two. Both [see images] are major time savers over cutting FF with a knife and are an improvement over the smaller plastic noncommercial home use cutters.Vertical vs horizontal cutters:1. both require some strength on large baking size potatoes not so much on small ones; vertical cutters are easier to use if your 5'5" + in height while horizontal cutters are easier for someone shorter, its a leverage thing2. blade changing requires less time on the Tophort vertical vs horizontal cutter3. storage space is more of a challenge with the vertical cutter due its height -see images of both stored in walk in pantry4. cleaning is easier on the Tophort vertical as the blade doesn't have to be removed for cleaning; the pusher on both types must be removed for cleaning5. the rubber leg cups on the Tophort makes it more stable on counters6. the Tophort cutter is aluminum so is much lighter than my horizontal cast iron cutterThere's no doubt that commercial grade cutters are a good investment. I like this cutter as its easier and less time consuming to clean/change blades and it does a good job of quickly slicing potatoes [I did need my husband to push the lever down on the larger ones]. It gets docked 1 star for the complete lack of instructions!Blade Removal:Since it doesn't come with instructions I've set out below how to attach/change the blades. One word of caution, the blades are razor sharp!!!1. Slide the pusher assembly off the rods and remove the two thumb/finger screws that hold the push plate in place [black plastic plate that fits into the blades holes]2. With the pusher assembly off, pull the black rubber spacers off the rods. These are tight so adding a few drops of cooking oil to the top helps them slide off, then lift the cutting head off the rods. To make future removal easier, I wiped the rods with oil and moved the spacers up and down several times till they moved freely.Thanks for reading this review and I hope its helpful

Because of the leverage of the big metal arm, it slices right through a potato without any effort. It's so much easier and faster than a mandolin slicer, or the old fashioned vertical potato slicers where you push down.A couple caveats. First, you have to cut out the eyes from the potato, make sure there are no hard spots, because it will bend the blades. The appliance is heavy, the arm is heavy duty, but the blades are paper thin and will get bent.Second, if the blades get bent or wear out, I'm not sure where to find replacement blades. That's a big outstanding concern, because this thing will wear out pretty fast, and at over $100, it's quite expensive to be a disposable kitchen gadget.A couple other criticisms. It takes up a LOT of space - it's tall, with a large footprint. It doesn't fit easily in a cabinet. And, even though it's the easiest potato fry slicer I've owned, the price is pretty steep, especially for a generic brand with a lot of unknowns.Final note: I also use this on sweet potatoes, carrots, parsnips, any roots basically. And all of those things make great chips and fries, btw. In fact, parsnip chips, sweet potato fries, any of those things are more tasty than regular potatoes, and generally speaking more nutritious as well. If you mix in some carrots and sweet potatoes in with your normal fries, and season them all, your family will be amazed. One other tip - whether making chips or fries, the secret is to soak them first. You can look up recipes online, but that's the key is to soak then dry out. You can even freeze them after that to bake or fry later.