Instruction Manual for Rotary Food Cutters

A Legacy of Innovation

In the 1930s, Maurice H. Graham of Minnesota invented and patented the first manual rotary food cutter. His pioneering design featured a three-legged suction cup base, providing stability and ease of use in the home kitchen. Saladmaster built its early legacy on Graham’s three-legged base food cutter.

A few years later, Graham improved upon his invention with the single-round base for the West Bend Co., and in the late 1970s introduced a square-base model for the Health Craft Cookware Co. This model quickly became a standard fixture in American kitchens.

Since that time, rotary food cutters have been produced in many variations by several manufacturers. Yet, despite differences in styling or materials, every version has remained faithful to Graham’s original principle:
➡️ A rotary hand-crank mechanism with five interchangeable, numbered cutting cones.

VIDEO and RECIPES BELOW

How to Use Your New Rotary Food Cutter

The Manual Rotary Food Cutter is a precision-engineered, simple-to-use kitchen appliance that allows you to:

• Grate and shred
• Julienne and string
• Slice and waffle cut
• French fry cut

It can process a wide variety of foods, including vegetables, firm fruits, crackers, cheese, cooked meats, and hard sausages.

The manually operated design gives you complete control over food size and cutting speed. Each unit features a durable chrome-plated base and five stainless steel precision cutting cones for lasting performance.

Use & Care (Before First Use)

1. Wash all parts with warm, soapy water.
2. Rinse thoroughly.
3. Dry with a soft cloth.
4. Not recommended for dishwasher use.

Assembly Instructions

1. Positioning the Cutter

• Place the cutter on a smooth, dry surface with the hopper facing you and the handle to the right.
• For a 2-piece model, set the hopper on the base.

2. Securing the Base

• Three-Suction Cup Base: Press down firmly to establish suction.
• To release: gently lift the edges of the cups with your fingers.
• Single Square or Round Base: Turn the pressure lever from back to front to activate suction.
• To release: turn the lever from front to back.

⚠️ Notice: Never pull the base upward by force—you may damage the suction cups.

3. Attaching Cutting Cones

• Align the center hole of the cone with the clutch plate pin.
• Turn the handle clockwise to engage the cone lugs.
• Confirm the cone turns smoothly and is secure.

4. Removing Cutting Cones

• Hold the cone firmly.
• Turn the handle counterclockwise until the cone disengages.

5. Operating the Cutter

• Feed food into the hopper with light, steady pressure.
• Turn the handle at a smooth, consistent pace.
• Avoid jerking or forcing food, which may disengage the cone.

⚠️ Caution: Cutting cones are sharp. Handle with care.

Cutting Cones & Their Uses

1. Grater Cone – Cheese, nuts, breadcrumbs, firm vegetables.
2. Julienne (Fine) Cone – Thin matchsticks for stir-fries, salads, and garnishes.
3. Julienne (Thick/French Fry) Cone – Thick strips for French fries, crudités, roasted vegetables.
4. Slicing Cone – Uniform slices for cucumbers, potatoes, onions, zucchini, and fruits.
5. Waffle Cone – Decorative waffle or crinkle cuts for salads, chips, and presentations.

Operating Instructions

1. Wash and cut food into hopper-sized pieces.
2. Guide food with the pusher or light hand pressure.
3. Let the cutter do the work—do not force food.
4. Keep light downward pressure on the hopper with your left hand.
5. With your right hand, turn the crank clockwise in a smooth, steady motion.
6. Collect food in a bowl beneath the cutter.
7. To change cones: hold the cone carefully and turn the handle counterclockwise.

Safety Guidelines

• Always use the food pusher for hard foods (carrots, cheese, nuts).
• Never insert fingers or utensils into the hopper.
• Ensure the suction base is secure before use.
• Turn the crank smoothly—avoid forcing food.

Cleaning & Care

1. Disassemble after each use.
2. Rinse cones immediately to prevent food from sticking.
3. Hand wash with mild soap and a soft cloth. (Not dishwasher safe.)
4. Dry thoroughly to prevent spotting or corrosion.
5. Store cones and food cutter in a dry place.

💡 Tip: For cheese or starchy foods, soak cones briefly in warm water before washing.

Maintenance

• Check suction cups/rubber feet for debris, clean with white distilled vinegar.
• If the crank stiffens, apply one drop of food-grade mineral oil to the shaft.
• With proper care, your cutter can provide decades of service.

Recipes & Ideas

• Hash Browns – Use Cone #1 for fresh potato hash browns.
• Coleslaw – Julienne cabbage and carrots with Cone #2.
• Zucchini Fries – Cone #3 for thick strips; bake with olive oil and herbs.
• Cucumber Salad – Cone #4 for crisp, uniform slices.
• Waffle Chips – Cone #5 for decorative chips, baked or fried.

Conclusion

Every model of the rotary food cutter, whether a vintage three-leg base or a modern square base edition, operates on the same timeless principle Maurice H. Graham invented nearly a century ago.

With proper use and care, your cutter will deliver consistent results for generations.

🍴 Rotary Food Cutter Recipes

1. Classic Coleslaw (Cone #2 – Fine Julienne)

Ingredients:

• ½ head green cabbage
• ½ head red cabbage
• 2 large carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp sugar (or honey)
• 1 tsp celery seed
• Salt & pepper to taste

Instructions:

1. Julienne cabbage and carrots with Cone #2.
2. In a bowl, whisk mayo, vinegar, sugar, and celery seed.
3. Toss vegetables with dressing. Chill 1 hour before serving.

2. Hash Browns (Cone #1 – Grater)

Ingredients:

• 4 medium potatoes, peeled
• 1 small onion
• 2 tbsp butter or olive oil
• Salt & pepper

Instructions:

1. Grate potatoes and onion with Cone #1.
2. Rinse grated potatoes under cold water; pat dry with a towel.
3. Heat butter/oil in skillet. Spread mixture evenly and cook until golden brown on both sides.

3. Zucchini Fries (Cone #3 – Thick Julienne/French Fry)

Ingredients:

• 2 medium zucchini
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ cup grated Parmesan
• Salt & pepper

Instructions:

1. Cut zucchini into sticks using Cone #3.
2. Toss with oil, spices, and Parmesan.
3. Spread on a baking sheet; bake at 425°F for 15–18 minutes until crisp.

4. Cucumber Dill Salad (Cone #4 – Slicer)

Ingredients:

• 2 cucumbers
• ½ red onion
• ¼ cup fresh dill, chopped
• ½ cup sour cream or Greek yogurt
• 2 tbsp white vinegar
• Salt & pepper

Instructions:

1. Slice cucumbers and onion with Cone #4.
2. Mix sour cream, vinegar, dill, salt, and pepper.
3. Toss and chill before serving.

5. Waffle-Cut Potato Chips (Cone #5 – Waffle)

Ingredients:

• 3 medium russet potatoes
• 2 cups vegetable oil
• Salt

Instructions:

1. Use Cone #5 to cut waffle slices.
2. Rinse slices in cold water; pat dry.
3. Heat oil to 350°F. Fry chips until golden and crisp.
4. Drain and season with salt.

6. Cheese & Nut Topping (Cone #1 – Grater)

Perfect for casseroles, pasta, or salads.
Ingredients:

• 1 cup cheddar or Parmesan
• ½ cup walnuts or pecans

Instructions:

1. Grate cheese with Cone #1.
2. Grate nuts with Cone #1 (for fine topping).
3. Mix together and sprinkle over hot dishes.

7. Fresh Apple-Cinnamon Slaw (Cone #2 – Fine Julienne)

Ingredients:

• 2 apples (Fuji or Honeycrisp)
• 1 carrot
• 1 tbsp lemon juice
• 1 tbsp honey
• ½ tsp cinnamon

Instructions:

1. Julienne apples and carrot with Cone #2.
2. Toss with lemon juice, honey, and cinnamon.
3. Serve as a fresh side or light dessert.

8. Homemade French Fries (Cone #3 – Thick Julienne)

Ingredients:

• 4 russet potatoes
• 2 tbsp olive oil
• Salt

Instructions:

1. Cut potatoes with Cone #3.
2. Toss in olive oil and salt.
3. Bake at 425°F for 25 minutes or fry until golden brown.