HOME > Chowhound > Cookware >

Discussion

Are Herb Scissors Necessary?

  • 82
  • Share

I am looking at herb scissors. There is one pair that comes highly recommended made in Germany. Stainless steel Kutchenprofi or something like that. Anyhow, I need some ideas. I have the round indented cutting bowl with a rocking type blade. This may be enough. Yet, many say these 6 blades I believe scissors such as the Kutchenprofi brand ones are great. Others say herbs get stuck in the ones with several blades but it could be the cheaper made ones that this occurs.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. They certainly make things easy, especially for snipping chives or other delicate herbs that would otherwise fly off your cutting board and get all over the place when chopping. But are they necessary? Not really. I use a regular pair of Fiskars scissors to snip my chives and that works just fine. It's a matter of whether you're willing to pay for convenience.

    1. I agree with mbCrispyBits. They are kind of nice to have if you want to cut some herbs into the dish, but I won't say they are necessary. I think it really depends how often you think you add these herbs to your dishes.

      1. What? No.

        1. I put chives from my garden in everything and chop them with a chefs knife on my cutting board. They never fly anywhere.

          So I agree with Chem that they are good for snipping directly into a dish but I can't see much usefulness past that.

          1 Reply
          1. re: C. Hamster

            I cut the chives up with a sharp knife while holding them in a bundle like. I have them growing out of a big clay pot.

          2. No

            1. Someone correct me, but I thought the major rationales for herb/vegetable scissors were
              1) wanting to avoid metal-to-veg contact
              2) wanting to avoid bruising

              and of course 3) selling a specialty kitchen product

              10 Replies
              1. re: Kris in Beijing

                In my opinion, a pair of scissors do not reduce the metal to vegetable contact. I also do not believe the bruising part. I don't like to bruise my tomatoes and strawberries, but I don't know many use a pair of scissors to cut tomatoes or strawberries. Moreover, I think a lot of people like to intentionally bruise herbs:

                <Chopping your herbs up before tossing them in your soups, stews and salsas is perfectly acceptable. You wouldn't be thrown off Top Chef for the act, but bruising your herbs instead of, or as well as—can make your dishes truly sing instead of just humming along.>

                http://www.thekitchn.com/the-science-...

                "We bruise herbs to release their aromatic oils."

                http://www.cookthink.com/reference/10...

                I am not saying that the scissors have no use. I just have doubts about these two as the reasons.

                1. re: Chemicalkinetics

                  Whoops-- I just realized that I meant "browning," not bruising... which I think is probably the same as my #1 about metal-to-veg issues.
                  Crushed mint is a glory in tea, and pestle'ed herbs are lovely on a cut of meat.

                  1. re: Kris in Beijing

                    I see. You mean like vegetables getting that brown color from oxidization/aging, right? In which case, it is all about which is sharper. If your knife is sharper (which is true for most people), then you will have less browning from the herbs or vegetables.

                    Now, there is one exception. Carbon steel knives. A carbon steel knife will brown the herbs more than a stainless steel knife or a pair of stainless steel scissors. But to me, that is really a matter of materials of the tools.

                    1. re: Chemicalkinetics

                      Am I glad you wrote this article about carbon steel knife. I have a feeling that the ulu I have has the carbon steel blade. I could not think at all what type of blade it was other than not shiny stainless and your note hit the nail on the head I just bet. So, I may have problems browning the edges of the herbs possibly although they did not seem to but this ulu really does cut up everything very fast with the rocking back and forth motion.

                  2. re: Chemicalkinetics

                    I know I will get beat over the head with a club for asking, but being a glutton for punishment, and having put down a few bourbons for pain relief, how does a very sharp chefs knife bruise herbs?

                    1. re: Tom34

                      <how does a very sharp chefs knife bruise herbs?>

                      I suppose it depends where you are coming.

                      If you want to avoid bruising, then I would say it is pretty difficult to bruise your herbs with a sharp knife -- or even a not so sharp knife.

                      Now, if you want to create bruising to release more favor from the herbs into your other fresh ingredient, then I would use a pestle and mortar. If we have to use a knife, then I hear we can roll up the herb and use the knife handle or the knife spine to crush the cells.

                      1. re: Chemicalkinetics

                        OK....I have a pretty good herb garden and have always bunched them up on the board and hit them with the chefs knife.

                        I understand the pestle/mortar method to release more oil/flavor.

                        To me its (either / or) for different results ....but the need for herb scissors to prevent bruising just threw me for a loop.

                        I can see them for properly pruning/harvesting herbs from a live plant but thats about all.

                    2. re: Chemicalkinetics

                      (Raises hand sheepishly) I use scissors (ordinary kitchen scissors) to cut cherry tomatoes in half for salad. Also use them to snip chives.

                      1. re: Isolda

                        I DEFINITELY use kitchen scissors on cherry and grape tomatoes, cut right over the bowl.
                        Also mushroom stems, right into the bowl.

                        And I often go through my lunch salad bowl with a few random scissorings after I add the salad dressing.

                    3. re: Kris in Beijing

                      Ok, I take one of my comments back. Some people do cut tomatoes with scissors-like tools:

                      http://www.amazon.com/Trudeau-Toss-Ch...

                    4. Seriously?
                      http://www.swissknifeshop.com/wusthof...

                      If you decide to go ahead and buy a pair keep a few things in mind:
                      if you rinse herbs before using them, they will stick to the blades
                      if the herbs give off any moisture while being cut they will stick to the blade
                      more herb will stick to the blade than you'll have in the bowl/plate and forget about getting those bits out except to rinse the blades under cold water to clean the tool.

                      BIG waste of $, time and energy!

                      50 Replies
                      1. re: HillJ

                        Yeah, I have seen the 5 blades Wuthof scissors (or should I say 10 blades really). That is one scary overdoing pair of scissors.

                        Interestingly, if I do get a pair of scissors for herb. I would like to get a normal pair of scissors, but that's just me.

                        1. re: Chemicalkinetics

                          About 10 years ago I received one of those toss and chop scissors during an office Christmas exchange gift party. When I returned it to the store for an exchange I saw a pile of them sitting in the discount bin.

                          End of story.

                          1. re: Chemicalkinetics

                            I have a very tiny pair of regular scissors that I use for stripping thyme and rosemary leaves. They're also good for just cutting herbs out of the garden, but most of the time, I just risk death by using my dirty garden clippers for this purpose, and then wash the heck out of the herbs.

                            1. re: Isolda

                              See. Something like this: http://www.amazon.com/Zyliss-30100-He...

                              looks nice for snipping herbs off from a plant.

                              <I have a very tiny pair of regular scissors that I use for stripping thyme and rosemary leaves.>

                              Yes, but you are not using the blades side, right? You use the other end, right?

                              http://ecx.images-amazon.com/images/I...

                              1. re: Chemicalkinetics

                                For large bundles of rosemary I strip with a nutcracker. Works great!

                                1. re: HillJ

                                  O my goodness, I never thought of that and the rosemary is so thick and coarse that I always have a time running it downwards on the stem to remove. I am going to use my nutcracker from now on. Thank you so very much!!!

                                  1. re: Tinkerbell

                                    I learned the hard way! At this stage, I've got rosemary bushes in the garden that are 7 years old. They are incredibly aromatic at this stage but tough buggers to strip. The branches make wonderful bbq skewers (btw) but when all I want are the finer petals or leaves the branches are very hard on the hands. The nutcracker makes the job of stripping the herbs super fast & easy.

                                    1. re: HillJ

                                      Hey, I am in Florida and I have never seen such a herb "bush" until this year with the rosemary I placed in the yard last summer as a small plant. I have to take sharp pruners and cut the limbs off seriously, Hill J. I never even thought of using the limbs for the grill work/wow. They are coarse enough to do that. We do not have a large garden/yard for herbs and this rosemary herb is about 3 or 4 feet tall and I had to cut from the sides back as it was into my parsley, peppermint, and sage plants. I think it is to the point where the rosemary herbs would just about dull my shears or knives too!! so I am going to have to use the ulu I guess. They are tough as can be. However, they can really coat a good pork roast to no end and delicious.

                                      1. re: Tinkerbell

                                        Aren't they beautiful plants! I smile every time I pass that part of the yard. So many uses for rosemary!

                                        1. re: HillJ

                                          Yes, I love the rosemary plants. At least they are hardy and I do not have problems with them like the basil. That is disturbing me to no end trying to grow them and I need them all the time. Have to go to the McCormick bottle and just say, "O Well!!" you know.

                                          1. re: Tinkerbell

                                            I grow basil from seed indoors and don't transplant into larger pots outside until the plant is well established. Once outside, I keep them netted with a fine mess that keeps critters out and sun in, and a small tented wood frame to keep the netting in place. also learned the hard way! Once cut, I keep basil, stems & all, in a clear tall flower vase in the kitchen and snip all summer.

                                            1. re: HillJ

                                              I will try but it is late in the year to start basil from seed. Might be better than messing with a plant from nursery however now.

                                              1. re: Tinkerbell

                                                Even if you buy a starter plant, you'll benefit by the netting coverage.

                                2. re: Chemicalkinetics

                                  Correct. My scissors look a lot like the ones in your link.

                                  1. re: Isolda

                                    What brand are they? I have thought about just using a thin file to run between the blades if I bought any/ but a metal finger nail file and keep for kitchen but as I said, hope someone will buy the wusthof ones and see how the blade cleaner works. The only thing is if these shears jam up when you cut a couple of times with the herbs sticking in globs and you have to keep cleaning out herbs over and over. If they fell out when you cut the next bunch each time, then it would not be too bad. Wishful thinking most likelyI doubt any of the herb scissors come apart like some shears. Looks like the wusthof shear cleaner product would run in between all the blades all at once.

                            2. re: HillJ

                              This is all good information. I read about the sticking in the blades already. I thought if they would one pair, then they would another even though highly recommended especially if the leafs are wet to an extent. I went ahead and dug into my treasures and got out the ulu and the bowl I have had from years back. I mentioned it in my original note. I do not have one with stainless steel blade but one with what looks to be like dull steel. It is greyish and have some rust spots here and there but sharp as can be. Remember the old real sharp knives that use to have the dull blades but could be really sharpened extremely. I noticed in research the most expensive ulu ones are made with saw blade steel I believe, something like that. Mine I believe was made by the Ulu Factory and they only have shiny stainless steel blades in their choices now for sale. I meanwhile tried cutting up some thyme and other herbs. You can not cut the leafs off the stems naturally as with single blade scissors, but the chopping is really great using the ulu in the special center wooden bowl. I guess I may just start pulling this out and using it. The several blade scissors will not clip off the leafs anyhow to start out with. I want to check the swissknifeshop and see what HillJ is looking at.

                              1. re: Tinkerbell

                                Tinkerbell, if I am chopping a large bunch of leaves, say like a lb or more, I'll rinse and spin them in our multi purpose salad spinner. Let them shake out on toweling, pick or strip the leaves off the stems, bundle leaf stacks and cut with a sharp knife. Total time maybe 10 mins. For finer herbs I just hand pick the leaves and/or tear them into pieces.

                                However, during gardening seasons, I do use standard kitchen scissors to properly snip bundles of herbs from my garden or large potted plants.

                                In this particular case, I do not believe paying more money for a higher priced herb scissor will change the results. Once wet, herbs will stick to the blades and inbetween the blades.

                                1. re: HillJ

                                  Yeah, but the scissors are to properly prune/harvest the herbs so as to not hurt the plant, Right? I am at a loss as to how a good sharp chefs knife to fine chop the herbs somehow hurts them.

                                  1. re: Tom34

                                    Yes, that's right to prune and harvest. I use a sharp knife, which doesn't hurt the herb leaves, to chop and create strips for say a salad, cocktail, or soup topping and I use the flat part of the knife handle to gently bruise the leaves for use in say sauces and stir frys.

                                    1. re: HillJ

                                      Agree 100%.....especially for the cocktail :-). I have found that the groundhogs do far more damage to my herbs than my chefs knife. Trapped 16 of them last year. Ate my basil down to the dirt they did!

                                      1. re: Tom34

                                        Sounds like you need to work on better marketing for your basil-stuffed GroundHog burgers.

                                        1. re: Kris in Beijing

                                          They are one hardy critter. Sicked my dog on them & she ran back to the house with her tail between her legs. Never ate one but boy do they stink! Best to get trap them early spring before they pop out their litter.

                                          1. re: Tom34

                                            This is way off the herbs but ha, I have to tell you about the trap we had to put out for a critter that kept coming back and digging under the bushes. It had a iron like back and rounded with a long tail. Is that a ground hog? Not a possum I know. Had to edit, it was an armadillo!!!!! My family got it into the back of the suv and told me to ride out to drop it off in the woods. I rode in the back seat. I am telling you now, this thing stunk to the high heavens. I looked back and in my life I have never seen such claws. It had a pointed snout. I told them it would be the last time I ever rode to any woods with a trap in the back of our suv. They thought it was funny.

                                            1. re: Tinkerbell

                                              I have never seen an armadillo up close but I have heard they are not to be messed with. One lesson I learned early on was to close the trap door at night. It cost me a 20 oz dry aged strip steak to get an animal control officer friend out to the house to get a skunk out of the trap. I was also very lucky I saw it first thing in the morning before somebody let the dog out.

                                            2. re: Tom34

                                              <my dog on them & she ran back to the house with her tail between her legs>

                                              What kind of dog do you have?

                                              1. re: Chemicalkinetics

                                                I have two yorkies.

                                                1. re: Tinkerbell

                                                  Well, I don't expect Yorkies can handle groundhogs, but I am curious what Tom34 had released upon the groundhogs.

                                                  1. re: Chemicalkinetics

                                                    I have a 6 lb one that tries to control the 8 lb one and does a good job of it. Buff would get hurt around ground hogs. She has skin allergy and can not even go on our back porch anymore. She would run the squirrels to death through the herb garden, tomatoes and all. So inside is best. Sounds like someone else on here has a hound dog, ha.

                                                    1. re: Tinkerbell

                                                      I had a relative who had a lab mix that would grab groundhogs by the neck and leave them on the front porch like cats do with little varmints. I guess its all in the technique.

                                                      I know it took a very big cage trap to catch them. I got a few that were easily twice the size of a big fat house cat.

                                                      1. re: Tom34

                                                        Your dilemma was a topic during my Mother's Day call--
                                                        Dad has a shotgun laid out on the ready for this year's jumbo GH female who is eating their pea sprouts.

                                                        Mom says it's greasy, although not as much so as bear, but full o'fat. I suggested rotisserie-spit slow cooking, but I suspect theirs will get a dignified burial. Mom's more into MorningStar these days.

                                                        1. re: Kris in Beijing

                                                          I couldn't imagine cleaning one because of the stink. I would almost think you would have to smear Vic's Vapor Rub under your nose.

                                                          1. re: Tom34

                                                            I grew up in Ky and I bet there were many a day back in the mountains this type of meat was on the table. Not that back in the mountains has anything to do with it but that there were farmers all over the place, ha.

                                                          2. re: Kris in Beijing

                                                            Yes, the GH are greasy too. Talk about greasy, I worked as a bookkeeper for a principal of one of our high schools. He loved my black beans and rice. Then he wanted me to make tomatoes and rice like I did for my lunch for him. One day he brought in a pan of pork and said to enjoy with the black beans and rice (always had some chopped up ham in it) at lunch. I ate some and thought how greasy. He smiled. A month later the head custodian told me he thought it was possum that Kirton had cooked up. He was a farm boy growing up around Samsula I believe. I never had the strength to ask Kirton about it. I would not doubt he loved watching me across the hall into that plate of food. Until this day it makes me weak thinking I ate two big slices of that so called pork!!!! I used my herbs in my black beans and rice too.

                                            3. re: Tom34

                                              My herbs are in clay pots and cascading over the sides right now. I would like to ask you one question about basil. How do you get it to even grow? I buy them in small containers, get about 3 stems to start out with. Clip them, and then that is the end of the plant. They never come up from the roots even to think about even transplanting. Also the bugs love them and never touch the thyme or other herbs. Also the tarragon is stem like and not thick with additional shoots not coming from the potting soil either right now. So that is one other problem one. I can use regular kitchen scissors on them but I liked where someone wrote they used the several blade ones to cut off the herbs from the stems in the very beginning in the kitchen prep work into piles in just a few minutes. Back to the main subject; Noticed one pair comes with a plastic in between blade tool for cleaning out the stuck herbs/the knife place that was brought up tonight had this pair of shears/Wusthof 6 blade shear. They come with a plastic device that undoubtedly goes in between the blades and rips the herbs out if necessary. Now that would work great!!! None of the others has this feature. Sorry about the groundhogs. Sorry I am into so many subjects too but it all goes back to the shears.

                                              1. re: Tinkerbell

                                                An old farmer friend pretty much referred to herbs as weeds. Rosemary and Thyme are very hardy and nothing seems to bother them.

                                                Basil is another matter. Critters will climb over and tunnel under chicken wire to get to it. Need to get rid of the critters.

                                                I live in Southern New Jersey. Sandy "Loose" soil with hot humid nights seems to be what it likes (just like tomatoes). Not too much water or the stalks will get black and the plant will die. Never had any luck leaving it in pots. Sun & heat seems to cook the roots when left in pots.

                                                1. re: Tom34

                                                  I am in Florida and these pots of oregano, thyme, coriander are back under shaded areas and the sun just gets to them through other higher plants. Have a palm on patio in pot next to house and morning sun touches back through the palm frons just filters through barely to thyme and coriander. No direct sun ever. Then in late Fall these plants get all messy looking back next to house during the Winter. Get wiry and dead pieces all down into the dirt almost. I just leave them alone and let the water off house drip down on them all Winter. Then I cut out all the stuff that looks like dried moss brown dried stuff out of top of the plant and out it comes again from roots I reckon as beautiful as Summer before. I may be overwatering the basil in a 4 inch pot when I first get it. I will get one this weekend at Purple Cow Nursery and put it straight into the ground by the sage and peppermint ones. Thanks for info.

                                                2. re: Tinkerbell

                                                  I really can't speak to herb scissors. I have a pretty sharp pair of scissors that came with a set of Wusthof Classic knives that I will use if I think of it. The rosemary & thyme bushes are so hardy I usually just pull / snap off what I want. In the fall I actually use 2 foot long pruning shears to cut them back.

                                                  I am not a real green thumb but the plants I get from a small privately owned farm and garden store that the owner starts from seeds always seem to do better than the big box stores. After a couple years many of my herb plants would drop their own seeds and sprout up like weeds in the spring.

                                                  I have found that basil likes loose soil, lots & lots of sun and humidity. I water them when the leaves just "begin" to look a "little" dehydrated on the edges. Too much water will turn the stalks black. Once they get about 2 feet high and nice and bushy they produce leaves faster that you can pluck them. Eventually they produce seeds which I pull and drop back into the soil. I do watch for bug bites in the leaves and spray them if need be.

                                                  1. re: Tom34

                                                    Yes, the basil stalks were black when they started biting the dust. They also had bug spots on them and the bugs were the last straw. I sprinkled with dust but it all was too late. Too much water just rotted them most likely. Next time I may just take the plant and put straight into the garden as I have lost two like this already.

                                                3. re: Tom34

                                                  The only critters worse than those are mountain beavers. My parents had them in their backyard in the Seattle area and they would literally haul plants out the ground, roots and all, and eat them. They ate everything, from vegetables to lilies.

                                                  We've got a bunny problem here, but I have a fence around my herbs and veggies, and this works pretty well, although they did eat one of my rose bushes even though I sprayed it with that putrescent egg white stuff.

                                                  1. re: Isolda

                                                    Well, over the top of my herb garden near by I had a squirrel proof bird feeder among 2 others. Something goes into it at night and eats the seeds half way down. I had to move all from the herb garden area. I mean it is pitch dark and something eats the seeds out. I wondered if it could be bats, ha. Kengk, you are probably right about the herb shears but I am so glad I am getting all this information I hoped for as someone on here will come up with all the solutions about cutting up herbs without purchasing the shears and maybe I will decide against them. I just wonder if anyone bought them which ones were worth buying if at all. I can not see using them to cut the herbs off the stems as looks like the shear blades would be too bulky and not clip good. A single blade shear might do just as well and then cut them up in a pile on chopping board and be down with it.

                                                    1. re: Isolda

                                                      Never heard of a mountain beaver but it sounds like they could destroy a garden very quickly.

                                              2. re: HillJ

                                                Read your input. I will start using my spinner for the herbs. Been just using a plastic strainer before. Good idea.

                                                1. re: Tinkerbell

                                                  And the inner basket lining is excellent for air drying and sun drying for dried herbs too!

                                                  1. re: HillJ

                                                    Never thought of that. Thanks. I have a smaller one and a large one for spinning garden vegetables even that I bought first and it was too big for salads it seemed when just the two of us. I can use it for drying herbs then.

                                                    1. re: Tinkerbell

                                                      I'm hoping that the cold snap in NJ will finally end so I can bring some of my start herbs outside. I love this time of year in my yard.

                                                      1. re: HillJ

                                                        I am so thrilled as I found some shears that may work for just $18 with shipping. I still would like the Joyce Chen but saw where you have to be careful or the blades bend in a couple reviews. The ones I found for herbs are Kretzer Finney 73718 Solingen German made, ice tempered. They are used for wire stripping (work for my rosemary possibly along with the nut cracker idea too). I hope they will work with other herbs too as advertised but not sure on that one, , will not rust, are warranted for 30 years if used as should be if you can believe, and definitely can be used for herbs, flower arrangements if you read some other places where this 73718 is mentioned and what all else they can be used for. They will be shipped priority for $3. plus $15 for the shears. I decided best to skip the 6 blade deal as I have so many ideas from all of you on how to cut up all type of herbs. I will try and use my other shears to snip off the foliage from stems if blades are too heavy and not as thin as Joyce Chen. Know the Joyce Chen would have been best as far as blade thickness/more thin for close to stems but will wait on that one.

                                                        1. re: Tinkerbell

                                                          The Joyce Chen scissors may have changed since my pair was purchased 20 plus years ago. They were my dad's and he bought them to cut white oak splits for basket making. I have cut the back bone out of many chickens with them and they are still very sharp and not bent.

                                                          The blades on mine are in no way thin.

                                                          Again though, they are old and and things do change for the worse.

                                                          1. re: kengk

                                                            I read two reviews that had problems. One sent a pair back and has a new pair and hopes for the best as she likes them. She just said the blades became bent and she could no longer use them. I know you treasure the ones you have. No wonder you recommend them. I would too.

                                                          2. re: Tinkerbell

                                                            Tinkerbell, it sounds like you have a nice variety of tools to use in the garden now. Excellent!

                                                            1. re: HillJ

                                                              Yes, I am thrilled and so glad I researched a lot before I bought these. They were in the mid thirties$ I think most places. Of course I would have been tempted to have bought the 6 blade ones in that case and they would most likely not have been as useful as these may be. I am just worried about the thickness of the blades a little. I think they said they could snip wire too. I, ha, believe they can get the foliage off stems for my cooking needs in that case but may be too bulky too and not get as close to stem as I would like. I have thin blade ones in that case that I will go back to but these will be super for the garden like you noticed.

                                            4. Hi, Tinkerbell:

                                              Necessary? Not at all.

                                              I think these are mostly just another unitasker to replace knifework. HOWEVER, for the anal-retentive cook, they effortlessly (if you don't count cleaning) and unerringly create uniform fine cuts. MY knifework isn't skilled enough to do what these scissors do, but then again, I'm not AR enough to care about perfectly uniform ribbons and minces.

                                              How AR are you?

                                              Aloha,
                                              Kaleo

                                              1. They strike me as the kind of thing that is ridiculously worthless and kind of cool at the same time.

                                                4 Replies
                                                1. re: kengk

                                                  Are you speaking about the herb shears? I sure am tempted I can tell you that. However, I have storage cabinets in the garage now with my kitchen treasures. Does that tell you anything. I have shears for the kitchen so I think it is just like throwing money to the wind to buy these 6 blade shears. I need to find something else to occupy my mind, ha. I was impressed by the plastic shear cleaner that wusthof puts out with the purchase of their kitchen herb shears. I hope one of you buy them and let us know so we can be tempted more.

                                                  1. re: Tinkerbell

                                                    Yes, the herb shears. If you need something new; buy a pair of the Joyce Chen scissors, if you don't have some already. They are the greatest thing ever.

                                                    http://www.amazon.com/Joyce-Chen-51-0...

                                                    1. re: kengk

                                                      I saw those. They were highly recommended and being small most likely get close to the stem to cut better than regular shears. Good idea. Thanks for the information. I will see if I can get a good price on them. Thought about the tiny shears before I saw the 6 blade one. They do not come cheap I just noticed, whew. But if they do the job, cheaper than the original note I wrote shears.

                                                      1. re: kengk

                                                        Still looking and found the wusthof additional piece included in purchase IS NOT a blade cleaner but a cap for the shears to be stored on the shears. If you read, the cap does not even work so a waste. Sorry about misleading any of you. So, I am back looking at the other offers of shears and the Joyce Chen for stripping the stems quickly. Or just getting by with what I have and all of your suggestions are wonderful too and cheaper, ha.

                                                  2. Handy, I suppose so, but not really a necessity. I've never had any issues just using my chef's knife and a cutting board.

                                                    1 Reply
                                                    1. re: thecitylane

                                                      You are right, the citylane. I just am always clipping and wanted some shears (these are 7 inches total) so this is the cheaper way to go at least. I may have thrown money away but am always clipping something so in the drawer they will go for herbs and for going out in the garden to clip off the stems for herbs I need. Have large soft handles and with the warranty on them ( warranty 30 years not 20 as I mentioned a note back) I figure I can not go wrong if they are made that good.

                                                    2. I use a cheapo pair of office scissors, from Ikea I believe, to cut herbs off of my plants. Then I either use those same scissors to cut the herbs directly into the food, e.g. soup, salads, pasta. If I want a larger quantity of herbs, I use a wooden cutting board and chef's knife to chop.

                                                      I can't imagine how a specialty pair of herb scissors would improve the end result.

                                                      2 Replies
                                                      1. re: tcamp

                                                        It is most likely all in the mind that they would be more useful. Possibly a way to become more tempted to buy them of course, tcamp. I also love the appearance of them naturally. I hope I can use some restraint and not be tempted to still purchase. They most likely would just end up in a drawer and I would be using the ulu still. You know how it is.

                                                        1. re: Tinkerbell

                                                          Do I ever! I've succumbed to several "must have" items that end up in the back of the utensil drawer.

                                                      2. Sounds like another gadget that I probably don't need to take up drawer space that I don't have to spare.

                                                        1 Reply
                                                        1. re: condie

                                                          You are right, condie. The one I had looked at must have felt the vibes. They went up $4 on the cost of it already. I looked at ebay and they wanted almost $10 over the new price for it company wise.. I looked everywhere else and except for Amazon and the two ebays, there is not one of these for sale. That makes me think it is just another pair of shiny ones that has not been tried out even. The reviews of it were only two and far apart. There was never any follow ups. There is one that is over $10 less for it and a lot of people say it is great. I have held off being tempted. I like to see more reviews over the months. It would most likely be a drawer catcher too as I do not cook like restaurant cooking or even for big family. So it is a type of tool one that just draws you silently to be tempted, ha.

                                                        2. not necessary ....but have some fun people! you can always repurpose them as a 'green paper shredder' !