Food Processor Blade Types Explained
The core blades are the S-blade (chopping, pureeing, dough), a slicing disc (even slices) and a shredding disc (cheese and vegetables). Some models add a dough blade, adjustable slicing discs and julienne or grating discs for more versatility.
The essential blades
The S-blade (or sabatier blade) sits in the bowl and chops, purees, emulsifies and makes dough. The slicing disc mounts on top and produces even slices as food feeds through. The shredding disc grates cheese and vegetables. These three cover most jobs.
Useful extras
A dough blade (often plastic) kneads without over-working. An adjustable slicing disc lets you dial thickness. Julienne and fine grating discs add matchsticks and parmesan-fine shreds. Reversible discs offer two functions in one.
Which you actually need
The S-blade plus a slicing and shredding disc handle almost everything. Add a dough blade if you bake, and an adjustable disc if you want precise slice thickness. Store blades safely, as they are very sharp.
Frequently asked questions
What is the S-blade used for?
The S-blade chops, purees, emulsifies and makes dough in the bowl. It is the most-used blade, handling everything from mincing onions to making hummus and pastry.
Do I need a separate dough blade?
Not essential, but a dough blade kneads more gently than the sharp S-blade, which some prefer for bread. Many bakers use the S-blade in short bursts instead.