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Chopping two cloves leaves a sticky knife, a board that smells for days and garlic under your nails. Here the cloves go in a closed pod and you roll it like a toy car.
How to use it
Peel two or three cloves, drop them in and close the clear lid.
Push it back and forth on the worktop. More rolls give a finer chop.
Open the lid, lift the blade unit out carefully, then pour the garlic into the pan.
Close up
Hinged at the back and see through, so you can watch the pieces get smaller and stop when they look right.
Stainless steel blades sit on an axle across the chamber. They lift out for cleaning, so handle them by the plastic ends.
Each push along the worktop turns the wheels, and a gear passes that turn to the blades inside.
Compared
A press gives a wet paste. A knife gives the most control. This chopper sits in between and keeps your hands out of it.
| Compared | This productRolling chopper | Garlic press | Knife and board |
|---|---|---|---|
| Chopped pieces, not paste | Yes | No | Yes |
| Hands stay off the garlic | Yes | Yes | No |
| Takes unpeeled cloves | No | Yes | No |
| Things to wash | Pod and blade | Press | Knife and board |
Yes. It is made for peeled cloves, and any papery skin left on ends up mixed through the chopped garlic.
That is up to you. A few rolls give rough pieces for a stir fry, a dozen or more give a fine mince.
Small soft pieces such as a shallot quarter, a few herb leaves or a chunk of fresh chilli. Keep the load small so the wheels still turn freely.
Two or three peeled cloves of average size. Overfilling stops the lid closing and leaves big pieces at the edges.
4.7
140 reviews
Sample, not realAmanda L.
2 Oct 2026
Sample, not realAfter using mine for a few months I picked up another for my daughter's first apartment. She called to say she uses it for everything garlic, from scrambled eggs to her chicken marinade. It's small, it's simple and it just works. The wheels roll smoothly on her laminate counters and on my granite ones. Can't ask for more than that.
Rachel K.
2 Oct 2026
Sample, not realHummus every week and the garlic has to be fine or someone bites a raw chunk. Rolled this a dozen times and it's smooth.
Ewan Mitchell
2 Oct 2026
Sample, not realMaking a proper gravy with lots of garlic, rolled it fine in two batches while the onions went golden. No chopping board washing after.
Maureen
2 Oct 2026
Sample, not realReally like it for weeknight cooking. The chop is even and the clear lid means no guessing. Only reason it's not five stars is the lid catch is quite stiff, and with damp fingers I sometimes struggle to get it open without tipping garlic everywhere. Small thing, and it might loosen up, but worth knowing.
Justin S.
30 Sep 2026
Sample, not realWok gets hot fast so I need the garlic ready before anything hits the pan. A few rolls and it's there, nicely rough, ready to go in.
Carlos C.
29 Sep 2026
Sample, not realToo much garlic stays stuck around the blades and in the corners. By the time I've scraped it all out with a spoon I could have just minced it on a board. Nice idea though.
Joshua H.
29 Sep 2026
Sample, not realLike that you decide how fine it goes. Four or five rolls for a stir fry, keep going if you want a fine mince.
Fiona
28 Sep 2026
Sample, not realStir fry night is three times a week here. Few rolls for rough garlic, straight into the wok.
Alyssa
28 Sep 2026
Sample, not realGarlic for the carne asada marinade, garlic for the beans, garlic for the salsa. Chops it all fast and rinses clean.
Laura M.
28 Sep 2026
Sample, not realBlades still chop as well as they did on day one.
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