Mueller Ultra-Stick vs. Chefman Cordless Side-by-Side Comparison

Despite being a low-priced blender, the Mueller Ultra-Stick wasn’t any slower than the others we tested. It took about 30 seconds to yield two servings of pureed soup packed with carrots, pumpkin, and parsley.

That said, it wasn’t so good at drawing ingredients toward its blades, so we needed to move it around for an even blend. Moreover, it sucked tightly to the pot’s bottom, which didn’t cause as much spatter as the Cuisinart, but did cause small scratch marks on our cookware’s surface. It also made it very challenging for us to stir with the blending wand.

Our Mueller soup’s texture was acceptable but not the silkiest; there were still several large chunks of veggies left behind.

The Chefman managed to create a serving of hot soup in 30 seconds. The soup wasn’t puréed to perfection since there was still a considerable amount of food flakes left behind, but for the most part, we were pleased with its smoothness. If you prefer your purée to be smoother, blend longer. (Or consider other models like the Vitamix 5-speed, the Braun MultiQuick-5, and the KitchenAid cordless hand blender.)

To ensure this portable machine can do the work of a full-sized blender for making smoothies, we designed this specific test for it. We would award it corresponding points if it could create a homogeneous mixture of just kale and frozen fruit. Disappointingly, we found that the Mueller Ultra-Stick isn’t great at blending solid fruit and leafy vegetables. 

In this task, it had a very hard time breaking up the ingredients. This caused it to demand up to 1 min 15 secs to finish the test. 

And although the Turbo mode is intended to give the blender ​​an extra boost at max speed, we noticed the speed increment wasn’t enough to make any difference. Our smoothie came out pretty smooth, but there were many unprocessed chunks of mango. It was also a bit grainy due to a mass of tiny leafy bits. For about $35 more, you can upgrade to the better Braun MultiQuick-5.

As this blender shouldn’t run for longer than 60 seconds at the time to avoid damage, we took a break after 30 seconds. In the meantime, we used a spatula to dislodge the food that lodged in the blade guard.

At the highest speed setting, our Chefman broke down all the ingredients quite easily — better and faster, in fact, than we expected from a blender in this segment. The test smoothie came out with a satisfying texture, combining smooth, pulverized fruits with the green of kale for a nice, chilled mouthfeel.

Although the Mueller’s whisk attachment has thin, floppy wires, it got the job done in less than two minutes. That was 10 seconds faster than the Braun, whose whisk is more sturdy and springy. It was nearly as fast as the high-end Vitamix and handily beat the cordless KitchenAid by a full minute.

It was also easier to clean. For the most part, its mayonnaise tailings rinsed off easily under our running tap. Using the blending shafts, on the other hand, caused the food to get clogged in the blade housing. As such, it was very challenging for us to scrub off the residuals on the blade’s backsides.

Emulsifying with the blending shaft, this Chefman cordless blender passed the mayonnaise test within a minute and a half, which was slightly faster than average. The final mayonnaise looked smooth and was well emulsified, sharing a similar texture with those produced by a whisk attachment, such as the Cuisinart’s.

Grinding raw nuts shouldn’t be a challenging task for any hand blender. However, our Mueller couldn’t perform any worse, though part of the reason is due to our blending jar — its small size caused the liquid to overflow all over the countertop every single time we moved the blender. So if you intend to use this blender to prepare watery drinks, it’s best to use a bigger container. 

None of the blenders we tested could avoid suction, but the Mueller’s was so strong that it was hard to stir or withdraw the wand, and when we lifted it up the container came with it. These things caused the liquid to easily overflow.

Not only that, but this blender didn’t grind finely enough for a creamy drink. Our almond milk was drinkable, but quite watery and not as sweet as others.

The Chefman cordless device may not be a bad option when you’re making nut milk. Just make sure to use a blending beaker with sufficient capacity. 

Our drink was creamy and packed with characteristic almond flavor so we think you will love it as much as we do. During our test, the blender did, unfortunately, suction itself to the beaker's bottom, causing the mixture to splatter every time we moved the blending wand. However, this wasn’t only about the suction — things would work better if we used a larger beaker.

Before we began this test, we presumed that all the whisk attachments would perform well at  beating egg-whites, though some may be more efficient than others. Surprisingly, Mueller's performance proved us wrong.

First, it had an advantage over the blending wand in incorporating enough air into the egg whites, allowing the egg-protein to form a stiff, airy foam. What was until its motor seriously overheated several times, requiring us to let it stop and cool down. This issue didn’t regularly occur with the other blenders, and spending so long with the Mueller was tiring.

Even worse, after this test the whisk attachment had lost its original bulbous shape. The strands of looped wire were all out of their initial order, which would impair its performance in the next emulsifying and beating tasks.

This machine’s blending shaft was unable to beat the eggs, but it shares this shortcoming with most blending shafts. If you want your machine to properly whip the eggs, we recommend choosing one that comes with a whisk attachment, such as the KOIOS 4-in-1. A whisk’s many thin wires will uncurl the protein strands of the egg whites and incorporate air into them. That way, stiff eggy peaks are able to form and stay stable.