One of the first questions we frequently hear is: “How often do the blades need to be sharpened or replaced?” In six years, we have only had one customer replace a blade of the same size — and only once (an employee dropped it on the corner of a table).
Our blades are made from high-quality stainless steel and are dishwasher safe. Unlike others we have seen, made from low-grade gray metal that chips easily, ours are designed to provide maximum durability and consistent long-term performance.
That said, we also offer additional blade sets for customers who want different cutting thickness options or simply prefer to have a backup on hand.
Typically, the 8 mm blade is ideal for Mexican restaurants. It slices steak for fajitas in a single pass, while thicker cuts may require two passes. It can then be run two additional times to prepare meat for tacos.
If you do not serve fajitas and only need meat for tacos, carne asada, or shawarma, the 5 mm blade is ideal due to its dimensions. Simply run it through three times and it is ready (a fourth pass if you prefer it thinner). However, the 5 mm blade is too thin for fajitas.
If you prefer thicker fajitas, we also offer 10 mm blades. These are typically too thick for taco meat, so most customers use a second blade for that purpose.
Need a custom thickness? Just let us know.
We have also created a reference chart that helps you better visualize each blade thickness by comparing it to coins held between your fingers.
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