7 Reasons to Stop Chopping Herbs on a Cutting Board

If you skip fresh herbs because the knife and board aren't worth it for one tablespoon, this is for you.

1. Fresh herbs without the cutting board

You want a little fresh chive on the eggs. That means the knife, the board, chopping, scraping herbs off the blade and washing both.

For one tablespoon of green, most nights it isn't worth it. So the herbs wilt in the fridge.

2. Five cuts every snip

A chef's knife makes one cut per pass, and soft herbs stick to the side of the blade. Regular kitchen scissors make one cut per snip.

Five stacked blades make five cuts per snip, so a bunch of herbs is chopped in a few snips instead of a minute of rocking a knife.

3. Snip it right over the food

Hold a bunch of chives, parsley or green onions over the pan or bowl and snip across it a few times.

The pieces fall straight into the food. Nothing to transfer, nothing to wipe off a board.

4. Comb and cover in the box

Soft leaves can catch between the blades. The cleaning comb slides through and clears them out.

The safety cover goes back on after every use, so the blades stay covered in the drawer.

See the Buy 1, Get 1 Free offer

5. What they're for (and what they're not)

Being straight with you: these are for soft herbs, green onions, lettuce and paper. Not bones, not carrots, not anything hard.

The blades are very sharp. Keep the cover on when you're done and keep them away from children. Hand wash and dry them right away.

6. Works in either hand

The handles are symmetrical, so they work in either hand.

They also make short work of junk mail before it goes in the bin.

7. Two pairs for the price of one

Every order is Buy 1, Get 1 Free: two pairs for $20, which works out to $10 a pair. Keep one and give one to the cook in your family.

Bigger bundles: 4 for $40 or 6 for $60. Every order has a 30-day money-back guarantee.