Very nice video. Thanks for sharing!

Thanks for posting.

You let your outside blade run in to the core side of the vegetable in lieu of attaching each end. That seems to give it a head start with power, not to clog up and stop in mid action. I have had that happen before. I will try it your way.. Also I don't cut off the core side of the vegetable because it holds better and the instructions say to do it that way. The core needs stability, otherwise a big hole happens inside the vegetable. I need to figure out how to get the sweet potato to do a thin spiral. I think I bought the potatoes unripened. They were white and super hard. I couldn't get my teeth through them raw.

I just got this and I'm confused and disappointed! It only lets you do half the fruit or veggie before it stops working, because the threading on the main arm doesn't go all the way to where the veggie is docked. Am I getting something wrong? It couldn't really have this big of a design flaw, could it? Any help is appreciated!

Can I adjust the thickness of my slices so the apples in my apple pie can be on the thicker side?

when the blades become dull can you replace them?? Do yi know how expensive they are? thank you :)

Can i use this spiralizer with other than kitchenAid stand mixture ?

I just got this and tried to spirialize a red pepper and it just spun. Did I do it right?