I have 2 of these that I use quite often. They've remedied the chipping out of the cutting board by limiting the stroke so it barely makes contact with the cutting surface and providing a cap that covers the bottom which also acts as a catch for the freshly chopped items but you can use it without for larger amounts. They don't show you that there is a "wiper" cap that the blades slip through to keep things from sticking to the blades, keeping it in the cutting area. I use mine when I make duxelles for mushroom soup or green bean casserole but they're great for mincing anything really quickly. Regular cutting / chopping is usually still done with a knife though.