8 Best Apple Corers of 2026

Where the OXO corer leaves an apple whole, this one divides it: eight stainless blades and a central tube core and cut in a single press, which is the version we reach for when the fruit is going onto a plate rather than into a recipe. We think it’s the better buy for anyone who wants wedges, and the raised handles are a big part of why, since they hold your knuckles above the board so you can lean your weight into a firm apple.

The soft, non-slip grips take the sting out of repeated presses, and the wedges come out uniform, which matters more than it sounds when you’re layering them into a tart or packing them for lunch. It’s dishwasher safe, and at 4.5 inches wide the frame takes a good-sized apple without the blades stopping short.

Size is the thing to check. A very large apple produces chunky wedges, and the twelve- and sixteen-blade cutters here are the ones for thin pieces. Set against the metal LIIGEMI, this is the lighter and easier-pressing tool for a drawer that’s already full, and it costs about the same as our top pick.

Pears are a fair test of a corer, because a soft one collapses around a dull barrel and comes out looking chewed. This one went through them as cleanly as it does apples, which tells you the double-serrated edge is doing real work rather than posing. It’s a seven-inch stainless tube with a molded grip, and it sits at the bottom of this group on price, which makes it the easy first corer for a kitchen that doesn’t yet know how often it will reach for one.

The push is comfortable. The handle is broad enough for a full grip, the teeth anchor before you put weight behind them, and a slight twist gets you through. The core pushes out with a thumb instead of needing a shake, and the whole thing goes in the dishwasher, which matters here because the barrel is narrow enough that a quick rinse won’t always clear the seeds.

Against the OXO, the difference is refinement rather than function: the OXO’s handle absorbs more of the push, and its barrel tracks a slightly lopsided core better. On a straight apple the two are close enough that the price gap decides it for us. If you core a few apples a week, this is all the tool you need; if you’re doing pies by the dozen, spend the difference on the OXO.

A corer that opens like a book is the idea here, and it’s a good one. Push the barrel through the apple, pull it out, then press the handle and the two halves hinge apart so the core drops away instead of being poked out with a finger or shaken over the sink.

The grip is the other half of the appeal: a cross-shaped handle that gives your palm something to push against, and a wide barrel that lifts a thick column of core out of a large apple in one go. The backing runs to 25 years, the longest of any tool here.

The split body has a cost. The halves have to line up again before each push, and the jaws can drift out of register, so the teeth don’t meet the skin evenly and the next apple takes more effort than it should. Lining it up by eye first solves it, and after a few apples you do it without thinking.

We minded the realignment far less than we expected to, because the payoff comes on every single apple. If core release is the part that annoys you, the lever earns its keep, and nothing else here empties a barrel as cleanly or as fast. It’s the corer for someone who bakes in batches and doesn’t want to stop between apples to fish a core out.

Sixteen thin slices instead of eight chunky wedges is the reason to pick this one, and for dehydrating, for dipping, and for small children who find a fat wedge hard to bite, that’s the version we want in the drawer. One push does the whole apple, and the attached cover gives you a flat surface to press on with the heel of your hand instead of your fingertips.

The hinged base is the detail that makes it usable. With a plain slicer you push the apple through and then pick the pieces out of the grid one at a time; here you flip the flap underneath, press, and the whole set drops clear at once. The slices are genuinely thin, too, the kind that dry evenly rather than leathering at the edges.

It’s compact for a sixteen-blade tool, three-quarters of an inch tall, so it lies flat in a drawer, and the whole thing is dishwasher safe. The blades are stainless and the frame doesn’t flex when you lean on it. The one-year warranty is the shortest backing here, which says something about how hard these grids work.

Against the twelve-blade LIIGEMI and the five-inch Newness, this is the smaller, easier-to-store thin-slice tool, and the only one here with a base that clears itself. For a dehydrator or a lunchbox, it’s the one we point to; for a pie where you want wedges, an eight-blade cutter gets you there faster.

Zinc alloy instead of plastic is the first thing you notice in the hand, and the second is the weight, around eleven ounces, which keeps the tool flat on the board instead of skittering while you line an apple up. There’s no joint where a plastic grip can split away from the blade frame.

Twelve slices is a good middle ground: thin enough for a pie or a lunchbox, thick enough that you still get apple rather than shavings. We were struck by how planted it feels under pressure, and what earns it a place here is the frame. This is the sturdiest-feeling slicer in the group, and there’s nothing on it to crack.

Two things to know before you buy. It’s hand wash only, and a twelve-blade grid full of apple is the one bit of washing up nobody enjoys, so rinse it straight after use and use the little brush that comes with it. And it takes apples up to about four inches across; anything bigger crowns over the top and needs a second cut. Neither is a problem for a normal supermarket apple.

Five and a bit inches across is the number that matters here, because it decides whether your apples fit. A typical eight-wedge slicer runs about four and a half inches and leaves the shoulders of a big Honeycrisp hanging over the blades; this frame takes the whole fruit, which is the entire reason to consider it.

The second useful detail is the base. The blades seat into it, so the last half-inch of skin actually gets cut instead of holding all twelve slices together in a fan, which is what you notice when you’re trying to lift pieces onto a pie. It’s dishwasher safe, and the steel frame reads more solid in the hand than the plastic-handled cutters here.

Where we hesitate is the long run. This is the design we know least about over years of use, and that uncertainty is what you accept in exchange for the extra capacity and the highest price tier here. If your fruit bowl runs to large apples, the coverage is worth it; if you buy medium ones, an eight- or twelve-slice cutter stores more easily and cuts just as well.

Force is the first thing to know. Pushing this one through a firm, cold apple takes more of your weight than any other slicer here, and after a few in a row your palm feels it. On a softer apple it goes through cleanly and leaves tidy wedges, which is the sort of fruit this one was built for.

The handles are shaped to give leverage, and they help, because you can get both thumbs on the ends and press evenly rather than mashing one side down. It’s light in the hand, wide enough for a good-sized apple, and dishwasher safe.

Build is where it quietly does better than the plastic-heavy cutters: the blade plate is stainless and 0.60 mm thick, the frame has kept its shape, and the backing is a one-year replacement plus a limited lifetime warranty.

So this is the slicer for a household that mostly cuts Gala and Golden Delicious, where the softer flesh gives way easily and the light frame is a pleasure to use. If Honeycrisp or Braeburn is your default, the OXO and the LIIGEMI do the same job with far less shove.