The Best Spiralizer for 2023

We’ve read through this guide, and we stand by all of our current picks.

Zoodles may not be as of-the-moment as they were a couple of years ago, but they can still be a healthy staple in your day-to-day diet. A good spiralizer should help you effortlessly create spiralized or ribboned vegetables with ease. After putting in over 30 hours of research, spiralizing many pounds of vegetables, and consulting with multiple culinary professionals and chefs, we think the OXO Good Grips Spiralizer is the best for most people due to its sharp blades and stable, suction-enabled base.

Its three sharp blades produce long noodles that hold their shape and don't break apart. It has the strongest suction capability of all the models we tested, so it won't budge on the counter while you’re working.

*At the time of publishing, the price was $36.

The OXO Good Grips Spiralizer performed the best during our tests. The sharp stainless steel blades cut both firm and delicate vegetables with ease, creating long noodles that don't break apart. It comes with the three most necessary blade attachments and a covered compartment in which each can be safely stowed away. Thanks to the sturdy base and unique suction design, it won't wobble while you work. And because it's so easy to use, we’re confident it will get regular play in your kitchen.

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This tabletop model does a good job at cutting vegetable noodles, but it creates more fragments than our top pick.

*At the time of publishing, the price was $23.

The Spiralizer Five-Blade Vegetable Slicer does a good job at cutting most vegetables, but its blades aren't as sharp as the OXO's, so some vegetables break into fragments. The suction feet on the Spiralizer Five-Blade aren't quite as secure as the OXO's lever-activated suction. Also, the Spiralizer Five-Blade doesn't have a separate compartment to store all of the blades. (Two can be stored in slots beneath the base and another in the cutting position.) Our testers liked the extended lip of the base, which helped to catch and guide the cut vegetable noodles onto a cutting board.

This inexpensive handheld spiralizer has a single blade and requires more elbow grease, but it makes sturdy vegetable noodles that don't break apart.

*At the time of publishing, the price was $16.

If you only want to spiralize vegetables occasionally, we recommend the OXO Good Grips Handheld Spiralizer. This handheld spiralizer only comes with one built-in blade and no other attachments, but it cuts sturdy noodles that hold their shape. It isn't as easy to use as a standing model and requires more effort, but it takes up less space and can be conveniently stored in a kitchen drawer. Our testers found it easier to wash than the standing models we tested.

Its three sharp blades produce long noodles that hold their shape and don't break apart. It has the strongest suction capability of all the models we tested, so it won't budge on the counter while you’re working.

*At the time of publishing, the price was $36.

This tabletop model does a good job at cutting vegetable noodles, but it creates more fragments than our top pick.

*At the time of publishing, the price was $23.

This inexpensive handheld spiralizer has a single blade and requires more elbow grease, but it makes sturdy vegetable noodles that don't break apart.

*At the time of publishing, the price was $16.

I have reviewed food processors, immersion blenders, and other kitchen gadgets for Wirecutter. For this guide, I spent over 20 hours spiralizing many pounds of vegetables.

I also spoke to food and restaurant professionals who regularly use spiralizers to see what they look for in an ideal model. This included Amanda Cohen, the chef and owner of Dirt Candy, and chef Leslie Bilderback, the author of The Spiralized Kitchen. We referred to a number of editorial reviews, including those of Cook's Illustrated (subscription required), Bon Appetit, and the Kitchn. Additionally, I looked at highly rated models on Amazon.com.

Whether you’re looking for an alternative to traditional grain-based noodles like pastas or ramen or you simply want to incorporate more veggies into your diet, spiralizers are the best tools for transforming vegetables into noodles. If you plan to use a spiralizer several times a month, you’ll probably want to invest in a hand-crank standing model. Though hand-crank spiralizers are large and hog more space on a kitchen counter or in a cupboard, they quickly and efficiently create vegetable noodles.

If you plan to make vegetable noodles only occasionally, or if you have a small kitchen and lack room for a hand-crank spiralizer, a handheld model is the way to go. While handheld spiralizers require a little elbow grease, they get the job done on the cheap and are small enough to be easily stored in a kitchen drawer. If you have hand-mobility issues, we recommend choosing a standing hand-crank spiralizer, which is easier to use than a handheld model.

All spiralizers perform the same basic task: They cut vegetables into spiralized noodles or ribbons. Regardless of the model, they operate similarly to an oversized pencil sharpener. Though you can use a mandoline or a julienne vegetable peeler to create long strands of vegetables, only spiralizers can produce a true spiral shape.

We searched for spiralizers that didn't take up too much space, were easy to use, and could effectively produce evenly shaped noodles that didn't break apart. We looked at a range of standing and handheld models between $25 and $100, as well as attachments for the KitchenAid stand mixer and Cuisinart Elemental food processor. Standing spiralizers operate using a hand crank that pushes and turns the vegetables towards the blade attachment to create the cut shapes. Most spiralizers come with removable blades that create a variety of cuts, such as thin or thick noodles or wide ribbons. Better models will have storage space to hold the extra blades while not in use.

Vertical models usually have less room to collect the cut vegetables below the base. While some vertical spiralizers include containers to hold the noodles, they fill up quickly and continuously need to be emptied, adding an unnecessary step to the cutting process. Most of our testers, including Wirecutter staff writer and test kitchen manager Lesley Stockton, prefer horizontal models. Horizontal spiralizers allow the vegetable noodles to pile up on a cutting board with no space limitations. Bilderback also prefers horizontal spiralizers, saying, "I know there are new vertical tabletop models now, but I have yet to try them. I don't see the advantage."

However, depending on the task, Cohen says she uses both vertical and horizontal models at Dirt Candy. "In general, we probably use vertical more. We use the horizontal ones usually to do sheeting (cutting long flat, wide pieces of vegetables)." She explained that the blade attachment on her particular vertical spiralizer makes slightly sturdier, thicker noodles.

Only spiralizers can produce a true spiral shape.

We also looked at cheap handheld spiralizers. These models require you to push and turn the vegetables towards the blade by hand. Handheld models typically only have one cutting option since their blades aren't removable. Some handheld spiralizers come with vegetable peelers to create ribbons, but our testers found these to be cheap and unnecessary. Most people already own a good vegetable peeler, which works just as well, if not better. Though Bilderback would actually prefer a handheld spiralizer over a standing model, she admits they have limitations. "They just cannot accommodate many vegetables. [They] really work great with zucchini, and zucchini-like veggies. That's about it." Keep in mind that since the opening is smaller on handheld models, you can only spiralize vegetables that are between 1½ and 2½ inches in diameter.

In choosing our selection of spiralizers to test, we also took into consideration the cutting abilities of the blades. Some blades aren't sharp enough or don't have teeth that are long enough to cut all the way through certain vegetables, particularly butternut squash. Dull blades require more effort to push the vegetables towards them. Better models will be able to cut through the long end of a medium-sized butternut squash, but the large end is generally too big for most spiralizers. (Depending on the size, if you cut butternut squash into quarters, the noodles will fall apart while you’re spiralizing.) For hand-crank models, choose cylindrical or round vegetables that are between 1½ and 3½ inches in diameter for best results.

Most people will be happy with just three blade attachments: thin and thick noodle blades and one to cut long ribbons. Bilderback says, "if it has too many parts, I’m out. I hate cumbersome kitchen gadgets." She continued, "I really use only two blades—the thinnest holed ‘spaghetti’ blade, and the flat blade that makes spirals." Cohen does a lot of delicate work with vegetables at Dirt Candy, so she finds she uses blades with thinner teeth most often. Cohen suggests looking for models with "enough variety in the blade attachments" but also notes that "durability and stability are very important." We’ve found it's better to go with a model that has fewer attachments and a sturdy base that doesn't wobble on your counter versus one with a weak apparatus and a plethora of blades.

Aside from models with sturdy bases, we searched for spiralizers that wouldn't slide around on the counter. "Suction cups that let it grab the counter make it amazingly easy," says Bilderback. Ideally, we wanted models that could suction securely but also release quickly without a struggle. Cohen, who has used spiralizers for about 15 years, points out that "ones that don't have big bases or thin bases usually aren't stable enough to do a lot of work."

Most people will be happy with just three blade attachments: thin and thick noodle blades and one to cut long ribbons.

For our 2017 update, we also looked at electric spiralizers. However, according to customer reviews on Amazon, most electric models struggle to cut fibrous vegetables like carrots or beets. We’ve decided to hold off testing electric models until the technology improves.

To determine the cutting ability of each spiralizer, we tested them using a variety of vegetables: delicate zucchini, fibrous carrots, awkwardly shaped beets, tough butternut squash, and classic potatoes. We took note of how evenly the blades cut and whether the vegetable noodles were sturdy (and either held their shape or broke apart). For both the hand-crank models and the KitchenAid stand-mixer attachment, we evaluated how well the vegetables turned and whether they stayed in place or fell out of position while cutting. We also took note of how easy the extra blades were to store. For handheld spiralizers, we tested how much hand effort was required to cut each vegetable. We also evaluated how easy each model was to clean.

Its three sharp blades produce long noodles that hold their shape and don't break apart. It has the strongest suction capability of all the models we tested, so it won't budge on the counter while you’re working.

*At the time of publishing, the price was $36.

For the second year in a row, the OXO Good Grips Spiralizer outperformed every other model we tested due to its thoughtful design and ease of use. Though more expensive, the OXO's sharp blades cut both firm and delicate vegetables with minimal effort, creating long noodles that don't break apart. The three colorful blade attachments fit snugly in a separate covered compartment, which is safer and more convenient than models that come with stray blades and no storage options. Its wide base suctions securely to your work surface and doesn't budge while spiralizing. The OXO's compact size and collapsible side handle means it takes up less space when stored on your counter or in a kitchen cupboard.

The OXO's sharp blades cut both firm and delicate vegetables with minimal effort.

The OXO comes with the three most necessary blades: a ⅛-inch spaghetti blade, a ¼-inch fettuccine blade, and a ribbon blade. The vegetable noodles and ribbons are an appropriate thickness—not so thick that they are unpleasant to eat but still wide enough to hold their shape.

Since the stainless steel blades are so sharp, our testers spiralized fastest and with minimal effort using the OXO, even when cutting fibrous vegetables like butternut squash. We also found that the blades didn't clog as much as other models we tested (though you’ll still want to give the blades a rinse throughout the cutting process, especially when spiralizing several pounds of produce at a time). Perhaps one of the best features of the OXO is the plastic compartment that safely stores the blade attachments. Perforated holes on the bottom of the container even allow excess water to drain off the rinsed blades. Other models, such as the Brieftons, have stray blade attachments that need to be stored separate from the spiralizer; that can be dangerous, especially if the blades are kept in a drawer.

The unique suction mechanism on the OXO is impressively secure. A small lever activates the wide rubber suction under the base, making it impossible to move, even while vigorously spiralizing. Some spiralizers, such as the Brieftons and the Mueller, repeatedly lost their suction, while the Benriner had no suction feet and slid all around the counter. The single rubber pull tab quickly releases the suction, unlike the four small tabs on the Paderno and Spiralizer Tri-Blade models that have to be released individually.

As with all OXO products, the spiralizer is backed by a "satisfaction guarantee." If for some reason you aren't happy with it or the blades become dull, you can contact OXO for repairs, replacements, or a refund.

Senior editor Mark Smirniotis has had the OXO Good Grips Spiralizer for about three years. "It seems just as sharp as day one despite no special care," he said. "In fact, it's still so sharp, you need to be really careful with those blades."

Senior editor Grant Clauser uses this spiralizer often, too, and he told us, "I was especially impressed with how well it noodled butternut squash." Sometimes, however, he has to reset it a few times in order to get the suction mechanism to clamp down. That said, the problem didn't stop him from getting this model as a gift for his mom.

Like all spiralizers, it is no easy task to clean the OXO. While the OXO blades clogged less than other models we tested, there are crevices in the blade attachments that make cleaning a chore if washing by hand. However, all of the OXO spiralizer parts and blades are dishwasher-safe (except for the blade container). We found that soaking the attachments immediately after using made them easier to clean.

If you want to make carrot noodles, we recommend using wide, evenly shaped "horse" carrots that are at least 1½ inches in diameter. Small to medium carrots aren't capable of making long noodles using the OXO, though this was the case with all the spiralizers we tested. Also, when making apple noodles or ribbons, the blades can clog with seeds (which, again, was true of all the models we tested). If this happens, stop spiralizing and remove the seeds from the blade using a paring knife or small brush.

Since the blade slot is positioned lower on the OXO spiralizer than on other models we tested, it's easiest to cut vegetables directly onto a cutting board or cookie sheet rather than into a bowl. Most bowls are too high to fit under the lip of the OXO and wouldn't be able to catch the noodles.

This tabletop model does a good job at cutting vegetable noodles, but it creates more fragments than our top pick.

*At the time of publishing, the price was $23.

For those looking for a less expensive spiralizer with more blades to choose from, we recommend getting the Spiralizer Five-Blade Vegetable Slicer. The Five-Blade model is identical to the tri-blade model we used to recommend, but it includes two additional blades. (We’d prefer the tri-blade model to reduce cabinet clutter, but Spiralizer has discontinued it.) The blades on the Spiralizer model perform well, but they aren't as sharp as the OXO's. Also, the Spiralizer Five-Blade doesn't have a separate compartment for holding the blade attachments like the OXO. However, two blades can be stored in slots beneath the base with another positioned in the cutting slot. (Two more blades come in a plastic clam shell, so just be sure to save it in order to store them safely.)

The Spiralizer's ribbon blade does a great job on vegetables like zucchini, but it doesn't cut fibrous vegetables as well as the OXO. In our tests, carrots and beets fell apart using the ribbon blade, we don't think this is a dealbreaker, however, since most people will use the noodle blades for fibrous vegetables. Like the OXO, all of the blade attachments are dishwasher-safe.

While we prefer the simplicity of the OXO's suction capability, the Spiralizer Five-Blade's four suction feet remained secure while working. Occasionally, the feet will lose their grip with the counter, so you’ll need to reapply pressure to the unit to get suction again. We also noted that the small rubber tabs on the feet that release the suction didn't seem as durable as the single large tab on the OXO.

The Spiralizer Five-Blade looks almost identical to the Paderno and the Brieftons models except for the extended lip on the base below the blade. Our testers found that the lip was a nice feature that did a good job of catching and guiding the cut vegetable noodles onto a cutting board or cookie sheet. Since the lip is about 2¾ inches high, it would even fit over a shallow bowl, unlike the OXO spiralizer.

The Spiralizer Five-Blade comes with a "satisfaction guarantee" and lifetime replacement warranty. If a piece breaks or the blades become dull over time, you can call 888-739-4172 ext. 201 or email [email protected] for repairs or a replacement. (Just be sure to save your original receipt as proof of purchase.)

This inexpensive handheld spiralizer has a single blade and requires more elbow grease, but it makes sturdy vegetable noodles that don't break apart.

*At the time of publishing, the price was $16.

The OXO Handheld Spiralizer is a great option for those who don't want to invest in a more expensive hand-crank model. It also takes up less space and can be conveniently stored in a kitchen drawer. The handheld OXO's sharp blade produced sturdy noodles that didn't break apart, and it's made from thicker plastic that seemed more durable than the competition. But a handheld spiralizer requires more elbow grease than hand-crank models because you have to push and twist vegetables against the blade by hand, so it's best for making small batches of vegetable noodles about once a month.

The OXO Handheld Spiralizer only comes with one built-in blade and no other attachments, but it cranks out sturdy noodles that hold their shape almost as well as our top pick, the OXO Spiralizer. We also tested OXO's other handheld spiralizers with two- and three-blades, but we don't recommend them. Since handheld spiralizers are more challenging to use than a hand-crank model, they’re really only good for making one or two servings of vegetable noodles (any more than that and your wrist will tire). If you want additional blades, you’re better off getting a hand-crank model, which will be far easier to use.

The OXO Handheld Spiralizer cut the most consistently shaped noodles compared to all the other handheld models we tested. Also, since the blades are so sharp, we didn't have to apply quite as much force while pushing and turning vegetables. But the OXO Handheld Spiralizer is still best for cutting delicate vegetables like zucchini and summer squash. While it's able to cut fibrous produce like carrots and beets (as long as they’re small enough to fit the circumference of the spiralizer), it requires considerably more effort.

Our testers preferred the thicker, sturdier plastic on the OXO Handheld Spiralizer to the thinner, cheaper plastic of the Kitchen Supreme and iPerfect Kitchen models. The food holder cap has sharp teeth that holds vegetables securely in place and make twisting easier. For better control, we recommend cutting the vegetables into smaller portions when using the OXO Handheld Spiralizer. Occasionally the teeth on the holder cap will shred the end of the vegetable you’re spiralizing, which causes you to lose your grip. But this is easily remedied by slicing off the shredded end with a knife before continuing.

A handheld spiralizer requires more elbow grease than hand-crank models because you have to push and twist vegetables against the blade by hand.

The top cap even locks onto the base so the two pieces stay together and you don't have to fish for them separately in a drawer. The locking lid also keeps the blade covered when not in use. Both the base and top cap are dishwasher-safe (top rack recommended).

Like the OXO Spiralizer, the OXO Handheld Spiralizer comes with a "satisfaction guarantee." If you aren't happy with the spiralizer or the blade becomes dull, contact OXO for a replacement or refund.

Over the past four years, Wirecutter editor Tim Barribeau has used this handheld spiralizer every so often, and it works just as fine as the day he bought it: "It's good for occasional use, and the spirals come out well," he said, while also noting that the spiralizer has limited capability in how big of a veggie he can load into it. He also said it's a pain to clean, an opinion seconded by editor Ria Misra.

All of the spiralizers we tested were tedious to clean, especially the crevices in the blade attachments and the teeth in the vegetable holders. Chef and cookbook author Leslie Bilderback suggests, "as soon as you’re done, take the spiralizer apart and soak all the pieces in water. If they can sit a few minutes like that, the final clean-up is an easy rinse." Some vegetables, such as beets and carrots, can discolor the plastic slightly, so it's best to rinse the spiralizer and any attachments immediately after using it. Spiralizer blades are very sharp, so be very careful when handling. To avoid cutting yourself, use a bottle brush to clean the blades and the teeth on the vegetable holder.

When spiralizing using the hand-crank models, always push firmly on the side handle attached to the vegetable holder to keep the vegetables flush with the surface of the blade. Otherwise, the vegetables will wobble and create stringy, uneven noodles that fall apart.

"As soon as you’re done, take the spiralizer apart and soak all the pieces in water."—Leslie Bilderback

Sometimes the vegetable holder's teeth will shred the heel of the produce you’re cutting. If this happens, remove the item you’re spiralizing and cut off the shredded part before continuing.

The spiralizers we recommend have solid warranties, so if the blade attachments become dull with prolonged use, contact the manufacturer directly for replacements.

Hand-crank spiralizers

The Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer is a highly rated model on Amazon that's recommended by Cook's Illustrated (subscription required), but it clogged more than the Spiralizer model and is only covered by a one-year warranty.

We were impressed with the compact size of The Inspiralizer and its secure suction. We also liked that it produces very little waste after spiralizing. But since the 4-sided blade isn't removable, we found it more tedious to clean. The vegetable noodles fell apart more on this model compared to our top pick.

Our testers liked that the Farberware Spiraletti Spiral Vegetable Slicer blades were color coded and labeled, but unfortunately they made stringy noodles that fell apart. The suction feet on this model are similar to those on our runner-up pick, except they lack pull tabs to release their grip. We struggled to remove this spiralizer from the counter.

We appreciate the space-saving design of the Paderno Collapsible 3-Blade Spiralizer, but it wobbled while operating. The teeth on the vegetable holder weren't sharp enough to hold produce in place (they consistently shredded the heel of the produce while spiralizing). This model also lacks a side handle to guide the vegetables to the blade.

The Chef'n Collapsible Tabletop Spiralizer was one of the most awkward models we tested. Since it lacks a suction mechanism to keep it in place, the spiralizer slid across the counter in our tests. Also, the angle of the unit makes it difficult to operate and the single rotating blade was difficult to clean.

Our testers found the Müeller Spiral-Ultra 4-Blade Spiralizer to be overly complicated, with too many attachments that weren't necessary. The straight blade cut ribbon noodles that were too thick, while the thin noodle blade cut inconsistently.

The Brieftons 5-Blade Spiralizer looks similar to the Paderno and Spiralizer models, but we felt five blades was overkill. This model could only store up to three blades, an inconvenience.

The small blade on the Benriner Turner Slicer made zucchini noodles that were too delicate and fell apart. The model has no suction mechanism, which caused it to slide across the counter.

The WonderEsque Spiralizer Tri-Blade Spiral Slicer was out of stock at the time of testing.

The vertical Cuisinart Food Spiralizer CTG-00-SPI has a large compartment to catch the vegetable noodles below the base. However, vegetables have to be cut to a specific length to fit inside the the protective cover, so we opted not to test.

The Brieftons Vertico Spiralizer doesn't leave much room below the base for the cut vegetable noodles. Other vertical models allow more space, so we decided not to test.

The Joyce Chen Saladacco Spiral Slicer was recommended with reservations in a previous review by Cook's Illustrated, so we opted not to test.

Handheld spiralizers

The OXO Good Grips 2-Blade Handheld Spiralizer and the OXO Good Grips 3-Blade Hand-Held Spiralizer are identical to our budget pick, except they come with additional blades. However, our testers felt it was an unnecessary addition and prefered the simplicity of the single-blade model.

We were disappointed by how much waste the Microplane Spiralizer Cutter leaves behind. Without a food holder, it's difficult to get a good grip on the vegetable you’re spiralizing. The vegetable noodles were also stringy. One of our testers said, "My daughter would say ‘ewww’ if she saw these noodles."

The iPerfect Kitchen Vegetable Spiralizer Bundle was identical to the Kitchen Supreme model we tested. Three of our testers inadvertently impaled their hands with the sharp nail on the cap, so we dismissed it.

The Kitchen Supreme Spiralizer Complete Bundle produced unevenly shaped vegetable noodles. The blades didn't seem sharp, and our testers felt they had to apply more pressure than with the OXO Handheld Spiralizer.

The GEFU Spirelli Spiral Cutter was not recommended in a previous review by Cook's Illustrated.

Spiralizer attachments

We had high hopes for the KitchenAid KSM1APC Spiralizer Attachment, but its blades produced noodles and ribbons that were too thick. Zucchini noodles cut on the thinnest blade were slightly uneven. This attachment is better suited for making large volumes of vegetable noodles.

We didn't test the Cuisinart 13-Cup Spiralizer attachment because we already dismissed the Cuisinart FP-13DGM Elemental 13 Cup Food Processor in our guide to the best food processor. Our testers were impressed with the dicing kit on this food processor, which chopped firm vegetables like potatoes and carrots into even cubes. However, since this was the only task it excelled at, we don't think it's best for most people.

Spiralizers, Cook's Illustrated, May 1, 2016

Best Meat Slicers and Spiralizers, Consumer Search, September 1, 2014

Rachael Renee, Top Rated Spiralizers on the Market to Try, One Green Planet, February 17, 2015

Natalie Hardwick, On test: The best spiralizers and juliennes, BBC Good Food.com

Sarah Hagstrom, Make Healthy Vegetable Noodles with a Spiralizer, FOODAL.com, May 28, 2015

Rochelle Bilow, The Spiralizer: Why Your Next Bowl of Pasta Just Might Not Be Pasta at All, Bon Appetit, March 2, 2015

Amanda Cohen, Chef and owner of Dirt Candy, email interview, March 11, 2016

Leslie Bilderback, Author of The Spiralized Kitchen, Interview, March 23, 2016

Michael Sullivan

Michael Sullivan has been a staff writer on the kitchen team at Wirecutter since 2016. Previously, he was an editor at the International Culinary Center in New York. He has worked in various facets of the food and restaurant industry for over a decade.

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