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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.

              1. Looks like I am the lone voice for the traditional, expensive French Bron mandoline. After years of constant, residential use, it is still as sharp as a razor and a joy to use. The Bron is sure-footed and doesn't budge when in use -- something I cannot say for all mandolines. Because it is so sharp, this is an important safety issue. If some disaster happened, I'd buy another.

                5 Replies
                1. re: Sherri

                  I'm with you, Sherri. I wouldn't even think of using another type of mandoline.

                  1. re: Sherri

                    I love my little ceramic and my plastic german mandolines, but I covet your French Bron.

                    Maybe not for much longer. For Canadian readers I found it at Costco website for $170.

                    Link: http://www.costco.ca/en-CA/Browse/Pro...

                    1. re: Sherri

                      I have a Bron and I've never thought it was sharp at all and that's from the get go. Was actaully very disappointed with it, especially for what I had to pay for it. Maybe I should take another look at it.

                      1. re: Monty

                        I'd return it. Doesn't sound like you got what you paid for. You could shave with mine, it is that sharp. I'm sorry you don't love yours because when they're good, they're very, very good.

                        [An uncooking acquaintance bought one and hated it. Seems she was trying to use it upside-down -- without removing the blade guard -- and couldn't understand what all the shouting was about!]

                        1. re: Monty

                          I have a Bron that had become a bit dull over the years. You can buy a replacement blade for it if it's too late to return it.

                      2. Wow, what great information. I'll consider everyone's ideas, plus I'll think about the Martha Stewart cheapie available at K-Mart that one of the recommended web sites led me to. I'm so glad I though to ask you all! If I wind up getting one that deserves a report, I'll let you know.

                        1. I'll post a little late to this. I once went to Munich for a few weeks and thought I'd get a mandoline. I went to a kitchen supply store near the outdoor market downtown and after some labored explaining found and bought a simply wooden mandoline with a fixed blade (certainly used for all those German cabbage and onion recipes). It works great and has remained sharp for 8 years now.