Use and Care:
Step 1: Place the cleaned produce and vegetables you would like in your salad into the bowl with the slicing guides and place it in your work area with the bowl right side up with the uncut produce inside of the bowl. Do not fill it more than three-quarters full. You can use the slicing guide bowl as a strainer.
Step 2: Place the cutting board/lid onto the top of the slicing guides bowl and snap them securely. The lid can only be set onto the slicing bowl one way so locate the four protrusions in the lid and line them up with the slicing bowl notches. Press gently and you will hear them snap together.
Step 3: Turn the slicing guide bowl and cutting board lid completely over so the slicing guides are facing toward the ceiling and the cutting board is sitting on your flat surface or countertop.
Step 4: Start at one side of the upside-down slicing guide bowl and use your knife to cut through the length of the first guide until you feel the knife has touched the bottom for the length of that first guide. Remove the knife and carefully place it into the second guide and repeat the cut. Do this in each of the slicing guide holes until you have cut through each of the guides.
Step 5: Rotate the slicing guide bowl a quarter turn (ninety degrees) without removing it from the cutting board lid so that you will now be cross-cutting the food in the bowl. Some people prefer to do this while the bowl is still upside down, or you may find it easier to turn the unit back to an upright position, remove the cutting board lid, rotate it one-quarter turn, snap it back into place, and turn the unit back upside down and repeat the cutting in each of the guides.
Step 6: Turn the bowl back to an upright position and remove the cutting board lid. Check to see if the food is the size you desire. If it is, transfer the contents of the sliding guide bowl to the bowl or dish you would like to eat from and add your favorite dressing and salt and pepper to taste. If the pieces are bigger than you would like, return the cutting board lid and snap it in place. Repeat cutting until you are happy with the size.
Notes from my personal experience: This slicing bowl works best with leafy vegetables such as spinach, kale, or cabbage and foods that are less dense. For example, water-based fruits and vegetables such as watermelon, cantaloupe, and bananas cut well. Dense raw foods such as carrots and jicama are probably best prepared for a salad using another tool such as a box grater or the TBK Slicing Guide. Experiment to see what works best for you. Often, for an attractive presentation, more than one tool can be helpful.
Note: As when cutting all foods, a sharp knife is always recommended for best results. But a knife that is sharp enough to cut cleanly through a carrot is also sharp enough to cut through the plastic that forms the guides, so take care to insert the blade carefully. Also, a dull knife will squish most vegetables, such as tomatoes, so using a dull knife is not recommended. Very hard vegetables, such as carrots or jicama, might be better grated than trying to cut with this particular tool. The Slicing Bowl is large enough for one large salad or 2 small side salads.