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I'd like to buy a mandoline

  • m

Any tips on buying a mandoline for slicing thin potatoes? Price range, sources, what to look for? Thank you.

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  1. I love my kitchen gadgets. Some I pay a lot for and some you can do very well on the cheap.

    This you can do on the cheap.

    If you have a local Asian supermarket, you should be able to pick up a plastic one with all the blades you would every really need for $20 to $30. Easy to clean and they really work.

    I don't know of a specific brand, but you can Froogle "Asian Mandoline" and find a nice one online.

    1. Thin is a relative term, but a Benriner or V-slicer are more than adequate for most home use. If you want really thin go for the Kyocera ceramic slicer.

      3 Replies
      1. re: Larry

        I have both a big mandoline with lots of blades and parts and a little ceramic one with two parts.

        Guess which one I use the most, of course the ceramic. It it seems to stay sharp forever. About $30 at William-Sonoma.

        1. re: Mila

          I picked mine up on a trip to Japan years ago when I worked in the airline biz. Tokyu Hands kitchen dept used to get all my remaining money before I left town.

          I use the ceramic slicer mostly for garlic and onions, with proper storage they will stay sharp a long long time.

          Link: http://www.tcvb.or.jp/en/infomation/7...

          1. re: Mila

            Ditto. My smaller one with 3 different slicing options is a Swiss Moha, and then I have many different slicing blades for my Cuisinart. The other hasn't been out of the box in 2 years.

        2. If you want a real mandoline I love my Oxo. It does all the things a mandoline is suppose to do and I think it was about $70, maybe a bit less on line.

          The V-Slicer works great, have one of those also and they are maybe $30.

          1 Reply
          1. re: Monty

            I'm very disappointed with my OXO. Came with no instructions. I had high hopes for it based on all of their other equipment which I own a lot of and love. I've used it only a handful of times and with much annoyance each use. Potatoes were a particular problem - very uneven slicing.

            If anyone could give me some pointers on how to use it I'd be eternally grateful. I hate the idea of it just sitting around gathering dust.

          2. i'd go with the cheap japanese mandoline. does a great job (its what most pros use)

            1. I'm sure this is a long shot, but I bought my two mandolines at SA thrift store for 5/7 dollars. since I don't use hardly ever, I didn't want to spend a ton. I was living in two locations which is why I have two, just in case you were wondering.