Garlic Dicer
Best for: Best for anyone who cooks with garlic often and hates the smell sticking to their hands.
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TidyHacks verdict
Watch it in action
Our review
Drop a couple of peeled cloves in, set it on the counter and roll it back and forth like a little wheel, and the internal blades chop the garlic into even pieces — no knife, no smelly fingers, no sticky cutting board. It's the Chef'n GarlicZoom, and at 4.5 stars from over 6,000 ratings it's a proven little gadget that's genuinely satisfying to use and quicker than mincing by hand.
How fine it gets is up to you: roll more for a fine mince, less for a coarse chop. Honest caveats from the reviews: not every bit of garlic falls out, so you tip it against a bowl, brush it, or swish it in water to get the last pieces. It tends to shred more than produce a knife-fine mince, the internal blades are sharp (mind your fingers when emptying it), and you still peel the cloves by hand first. A few owners also report the little doors or blades wearing out over heavy long-term use. For everyday cooking, though, it's the easiest way I've found to get garlic into a pan without the smell lingering on your hands.
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👍 Pros
- No smelly hands or knife needed
- Roll to control fine-vs-coarse mince
- Faster than hand-mincing
- Top-rack dishwasher safe
- Compact and fun to use
👎 Cons
- Not every bit of garlic falls out — tip or rinse it out
- Shreds more than a knife-fine mince
- Internal blades are sharp when emptying
- Doors/blades can wear out over heavy long-term use
Specifications
| Type | Hand-roll garlic chopper (GarlicZoom) |
|---|---|
| Mechanism | Roll it on the counter; internal blades chop the cloves |
| Capacity | 1-3 peeled cloves per use |
| Material | Plastic body, stainless steel blades |
| Care | Top-rack dishwasher safe |
| Brand | Chef'n |
FAQ
How does it work?
You drop peeled cloves in, close the lid, and roll the unit back and forth on the counter — the internal blades chop the garlic. Roll more for a finer mince.
Does it really keep the smell off your hands?
Largely — since you don't touch the clove after peeling, the smell stays off your fingers and your cutting board.
Does all the garlic come out?
Most does, but a few bits cling to the blades — tip it against a bowl, brush it, or swish it in water to get the last pieces.
Is it hard to clean?
It's top-rack dishwasher safe, or rinse it right after use before the garlic dries on; mind the sharp blades when emptying.
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