Mezzaluna - recommendation for size and brand with cover (or separate cover)
Yesterday I had a lunch at Chop't (choptsalad.com) in Bethesda, MD and watched while they chopped my salad ingredients with a mezzaluna. That's one kitchen knife I don't yet have and think I could use. When I looked on Amazon http://www.amazon.com/s/ref=nb_sb_nos... for mezzaluna's, I found too many choices. Can anyone recommend a good mezzaluna - either from the list on Amazon or somewhere else? I would prefer one that comes with a cover or one without a cover for which I could buy a separate cover. Thanks!
Thanks to all for your responses so far. If it's OK, I'd like to ask another 2 questions related to mezzalunas. : )
You see I prepared a lot of finely chopped parsley this past week (for tabouli, a recipe I was developing for my blog) and now I'm sold on tabouli and I plan to make it over and over again. So...I am now convinced that I want to buy a mezzaluna of the size that will work for chopping large quantities of parsley (not lettuce).
1. What size mezzaluna would be best for chopping a lot of parsley (not just a few herbs)?
2. How important is the concave bowl that I see paired with some mezzalunas? Can I do without the bowl and just use a cutting board?
1. That depends. Your strength, your hands, even your height in relation to the chopping or cutting surface you will be using. Do you need a large or small cutter, two handles, or just one hand ? Some prefer to do this task sitting down at the table.
We started with inheriting a large old wooden mezzaluna, single blade, with two wood handles that started falling apart. Not our favourite, which today is the smaller double stainless WMF. It does a better job, is easier to clean, and stays sharp.
So, I would say that many prefer the additional pressure that comes with two handles. But not necessarily a large blade or blades.
Small herbes cut fine with a small mezzaluna, even in large bunches. But this is a matter of personal choice, so you may want something large.
For example, I cut large amounts of Italian Parsley with one hand rocking motion, using our double bladed mezzaluna from Rösle. It took a little getting used to, but ergonomically it is easier and quicker once you learn how.
But for the same identical task my wife prefers the double bladed, double handled mezzaluna from WMF.
2. The concave cut into the mezzaluna cutting board keeps the cut herbes in place, and in the concave.
For larger amounts though, it will start to spill out and over. For a large amount of lettuce, or salad greens, it would be better to only use a large flat cutting surface.
The white silicone chopping board we have from Rösle has a concave on one side, and a flat surface on the other. It also has a rail ring to hand the board after it is used and then washed and rinsed. Best of both worlds.
Hi Swissaire, Thank you so much for your detailed comments! I have just purchased a mezzaluna! : ) I found a used/like new, 7-in WMF mezzaluna with 2 handles (like the one in the photo that your wife prefers). Here's the link
http://www.amazon.com/gp/product/B003... It only cost 29.71 USD including shipping! I can't wait to start using the mezzaluna to chop parsley and other herbs. Once I get it, I'll figure out how to store it safely... I am thinking that instead of trying to find a cover for it and putting it in a drawer, I may just hang it as you and other suggested. Since my kitchen isn't set up for hanging things, unfortunately, I will probably hang it up in the laundry room that's a few steps away from the kitchen. And I'll use my large cutting board for now. Maybe later I'll pick up a bowl that's suited for it or something like your Rosle silicone chopping board with a concave surface on one side. Again, many thanks for all your help!!!
Hi Swissaire, Thanks for the information about how you store your mezzalunas. I like that idea too. But I do not have a deep drawer. However, I could put it into a box and stick the blades into some foam (blades down) like you do. Then I could keep it on a shelf in the laundry room or even in the kitchen!
I am looking forward to using my new mezzaluna.
And thanks again for all your help!
This Oxo set is designed for chopped salad and has decent reviews, but might be too large/hard to store for your purposes: http://www.amazon.com/OXO-Good-Grips-...
I don't think it comes with a cover, and it's not a real mezzaluna, if that's important to you (likely is more single-purpose).
Here are two that we use.
One by Rösle, and the other by WMF. Both surgically sharp, double blades, stainless steel, and dishwasher safe.
Our Rösle uses one hand, and took a little getting used to. My wife then requested one with two handles to apply more force, and we found the WMF to have the best features.
One can use a standard cutting board, but the Rösle came as a set with a special cutting board as pictured. There is a slight concave recess to facilitate the cutting. Herbes, salad, all chop well using either tool.
The local custom here is to place the cutter blade down on a wall rack near the sink. We place both of ours inside a drawer with small foam cushioning insert cut to fit below the blades.
Just a heads up to distinguish between mezzaluna's designed for herbs, etc., vs. those for salads. You'll likely want a larger one (say, 8-10") for salads. IMHO, many of the mezzalunas linked above are likely too small to use effectively to make chopped salad.
(I have the Shun set, and only use it for herbs, garlic, dried fruit, etc. -- it'd be way too small for salad).