Daniel H.
4 Oct 2026
Handy little thing
Handy little thing, does what it should.
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ReportReady to ship4.650 reviews
Onion Holder for Slicing
Takes your fingertips off the onion and away from the knife, with steel gaps to guide every cut.
€13.99
Push the prongs in and hold the handle instead of the bulb. Your fingertips stay well back from the blade, and the gaps between the prongs keep each slice to the same width.
Colour Blue
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Y Peeler with Beech Handle
Peel the potato, then slice it on the holder. €13.99
- Pack of two, same colour
- Stainless steel prongs
- Gaps between prongs guide the knife
- 10.5 × 7.8 cm
Slicing an onion
Fingertips on the handle, not on the onion
Held by hand, an onion puts your fingers right beside the blade, and nothing keeps the cuts in line. The holder moves your grip behind a row of steel.
Holding it by hand
- Fingertips rest on the onion, close to the edge
- A proper claw grip takes weeks of practice
- Nothing guides the knife, so slices drift thick and thin
- The last stub is too small to keep hold of
With the holder
- Your hand wraps the handle, behind the steel
- Each cut runs down a gap between two prongs
- It keeps hold of the end piece as it gets small
- Minutes to learn, not weeks
How it holds and guides
Prongs to grip, gaps to steer
A row of 430 stainless steel prongs goes into the onion and holds it still on the board. The knife then travels down the spaces between them, with the flat of the blade resting on the steel.
- 1
Pointed tips
They go into a raw onion with a firm push and grip it from above.
- 2
Gaps for the knife
The spaces set where each cut falls, so the slices follow their spacing.
- 3
D shaped handle
Your fingers curl round polypropylene, above and behind the points, well back from the edge.
How to use it
Slicing with the holder
- 01
Push it in
Stand the onion on its cut face and push the prongs down into it near one end.
- 02
Slice between the prongs
Let the side of the blade run against the prongs and cut down through each gap.
- 03
Work along
After a few slices, ease the holder back and carry on to the far end.
Beyond onions
Firm food that stays put on the steel
If it takes the prongs without tearing, it slices the same way. A ripe peach does not.
Onions
Halve one, set it on the cut face and work across.
Tomatoes
Full size ones, cut into rounds for a sandwich or a salad.
Potatoes
Thin rounds for a gratin or a tray in the oven.
Lemons
Wheels for a jug of water or a piece of fish.
Cheese
A firm block, cut into slices for the board.
Compared
Holder, claw grip or a fork?
The claw grip is what chefs learn, and it takes practice. The holder gets a nervous cook the same result on day one, and it keeps hold of the last stub that fingers can't.
| Compared | This productOnion holder | Claw grip | Dinner fork |
|---|---|---|---|
| Fingers clear of the blade | Yes | With practice | Yes |
| Guides the slice width | Yes | No | No |
| Holds the last stub | Yes | Hard | Wobbles |
| Learning time | Minutes | Weeks | Minutes |
After slicing
Handle to tips, then dry
- 01
Rinse from the handle out
Under running water, work along towards the points before any juice dries between them.
- 02
Brush the base
A bottle brush reaches where the steel meets the plastic.
- 03
Dry it and stow it
Into the drawer only once dry, with the points facing away from your hand.
Try it at home
Use it for 30 days. If it doesn't earn its place, send it back.
Tracked delivery across Europe, usually 8 to 15 business days. Free on orders over €59, otherwise €4.99. EU prices include VAT, so there's nothing to pay on arrival. If it isn't right for your kitchen, tell us within 30 days and we'll arrange a free return.
Questions
Anything firm enough to stay on the prongs: tomatoes, potatoes, lemons, cucumber, a block of cheese. Very soft fruit such as a ripe peach will tear.
They're pointed so they go into a raw onion easily. Keep the points facing away from your hand when you put it in a drawer.
Ordinary onions, tomatoes, potatoes and lemons are fine. A small shallot or a cherry tomato can split as the prongs go in, so slice those by hand or halve them first and lay the flat side down.
Keep one for raw onion and garlic and one for fruit and cheese, so flavours don't cross over. Both holders in a pack are the same colour.
The supplier doesn't say, so we would wash it by hand. A quick rinse straight after slicing is all it needs, and the handle and steel prongs dry in a few minutes on the rack.
Reviews
4.6
50 reviews
Filter
Tom W.
4 Oct 2026
From fearful to confident
I used to hover my fingers miles from the onion because I was scared of the knife. The holder does the holding, and I can concentrate on slicing evenly. After a week I was doing a whole bag of onions for a big batch of chilli without worrying. Nothing fancy, just a good idea, well made.
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ReportTammy J.
4 Oct 2026
Even slices every time
Even slices, no wobble, no stress.
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ReportJoanne H.
4 Oct 2026
Too fiddly for me
Can see why people like it but I'm a quick chopper and stopping to ease it back every few slices drove me mad. Gave the pair to my sister, who loves them.
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ReportPaige L.
4 Oct 2026
Better than the claw grip
I was taught the claw grip but never trusted my fingers. This takes that worry away.
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ReportGemma
4 Oct 2026
Good on onions
Good on onions, less good on tiny shallots.
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ReportMegan P.
4 Oct 2026
Really good, slight learning curve
Needed two or three onions to figure out the angle. You have to let the side of the knife ride along the prongs instead of trying to cut straight past them. Once that clicked the slices were thin and even and I stopped holding my breath at the end of every onion. Knocking off a star only because it took a minute to learn.
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ReportKelsey W.
4 Oct 2026
Not for my knife
My chef's knife is wide at the heel and it kept catching on the prongs instead of sliding past them. Maybe fine with a smaller knife but I've gone back to using a fork to hold things.
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ReportAmir
4 Oct 2026
Pack of two is useful
Orange pair, one in the kitchen drawer and one in the camper van box. Both get used.
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ReportNigel Allen
4 Oct 2026
Brilliant little thing
Brilliant. Use it every single day for onions.
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