289024 Fri Apr 19 17:51:31 -0700 2002 29 41 Cookware 0 1562687 I've never used a mandoline before, but am thinking of getting one. My question is: does it do the same types of slicing, shredding, & juliennes as a cuisinart food processor (w/disc attachements) does? And if it does, is there a a reason people prefer the mandolins over a food processor? Fri Apr 19 17:51:31 -0700 2002 0 Sami 1 1562689 A mandoline will give you more control over the thickness of your slices and how even they are. In my experience, the shredding discs of a food processor are great, but the results of the slicing and julienne discs are less than ideal (maybe it's just me) -- my slices aren't even and it's hard to get really thin slices. The only time I tried to julienne, it was laughable. A mandoline takes some practice, but it's better, I think, for julienne or for very thin slices. Fri Apr 19 18:16:56 -0700 2002 1562687 0 Janet A. Zimmerman 2 1562690 I agree--one caveat, however: one has to be VERY CAREFUL using a mandoline. You run the risk of slicing off a finger if you're unheeding as I almost did on my first try. Fri Apr 19 18:29:50 -0700 2002 1562689 0 scott 3 1562693 I recommend the relatively inexpensive V-slicer over the fancier French style mandolines. Absolutely perfect, when making a small salad, for thin slicing of cucumbers and peppers, and a cinch to clean, unlike a food processor. Fri Apr 19 19:00:19 -0700 2002 1562690 0 Karl S. 4 1562694 Yes, you have much more control with a mandoline. In a food processor, it's easy for the item being cut to wiggle around. So instead of getting nice round salad slices of onion, say, you end up with irregular saute slices. And the standard size machines require a lot of input -- it's not worth all the cleanup effort to slice just one shallot. I have both a big Bron (French) and a dinky little Benriner (Japanese). In 6 years I've used the Bron maybe twice. It works really well for potato gaufrettes -- but I NEVER make them at home. I use the Benriner lots more -- to julienne vegs for Asian salads, to slice garlic paper thin, to cut 1/4 head of cabbage into shreds for cole slaw. Each tool has is own range of uses and its own limitations. What do you expect to need most? What do you NOT want to put up with? Fri Apr 19 19:13:10 -0700 2002 1562693 0 CTer 5 1562702 Thanks everyone for the great advice! Fri Apr 19 20:28:11 -0700 2002 1562694 0 Sami 6 1562729 For whatever it is worth, I saw your Pampered Chef post and they have a Mandoline that I have and use constantly, it has four different blades and costs about $35.00 and is razor sharp. It is also really easy to clean Sat Apr 20 08:20:36 -0700 2002 1562702 0 Winemark 7 1562769 PLEASE THINK TWICE ABOUT THIS INSTRUMENT OF "DEATH". My wife is a very capable cook and did manage to look up just "one time" to ask a ? and next thing you know, two finger tips gone. Unless you use one all the time and have great concentration, you will be looking for bandaids regularly, besides your finger tips in the salad. Sat Apr 20 23:55:33 -0700 2002 1562729 0 russkar 8 1562771 Russkar: Fear of same is precisely why I shelled out the bucks for the Bron over the Benriner. What kind was your wife using? Sun Apr 21 00:08:46 -0700 2002 1562769 0 Dee Gustay 9 1562800 Of course my wife removed the guard to make a "special" cut (her finger too). I think the danger is great when cleaning any of them also. I think most of the time experts can use them with no problem but the occasional cook is asking for big trouble. I've used them several times and without incident, but I'm VERY careful. Sun Apr 21 13:10:07 -0700 2002 1562771 0 russkar 8 1562791 I have a Bron, and when I was working in a restaurant kitchen, I was the only one who ever used the guard on theirs. The waffle-cutter is dangerous, as it can't be used with the guard. Using it I once took a little nick out of a finger that took hours to stop bleeding. I thought I was going to need stitches. Sun Apr 21 11:15:49 -0700 2002 1562769 0 ironmom 8 3454979 I plan to get a Bron and a pair of those anti cut gloves too. Mon Mar 03 10:32:43 -0800 2008 1562769 171261 LadyCook61 8 3474734 Sorry to hear about your wife but really a mandoline is no more dangerous than a knife and I would submit that it is less dangerous but anyone using a sharp tool needs to be careful. Sun Mar 09 08:07:00 -0700 2008 1562769 89493 scubadoo97 5 1562703 The mandoline is the instrument Of a place. Are there mandolines of western mountains? Are there mandolines of northern moonlight? Fri Apr 19 20:29:51 -0700 2002 1562694 0 Samo 5 1562727 I have the big Bron, and I love it because I mainly use it for making long, julienned "noodles" from carrots and daikon radishes. This may seem like an esoteric excuse for such an expensive tool, but if you have one anyway, you may wish to try this. Tossed with a gingery vinaigrette and other crunchy vegs, raw or slightly steamed, this is a fun and easy side dish or salad. Sat Apr 20 07:24:26 -0700 2002 1562694 0 Pat P 3 1562848 I'd like to echo Scott's comments about being VERY careful with a mandoline. Of course, it demands your total attention when using the device. Do not be distracted by searing meat at the same time, a pot overboiling or kids running around the kitchen. I have a good mandoline that I like very much, I'm very respectful of it, and I've still lost a few milimeters off my fingertips. And that's not all, Saturday I put a nice, big cut in a finger lifting the mandoline out of the bottom drawer. So please, store it carefully, retrieve it carefully, and wash it carefully. They are much, much sharper and much more awkward than knives when handling. Mon Apr 22 09:37:33 -0700 2002 1562690 0 Bill 4 1562850 Ouch. I appreciate all the safety tips. I have some safety gloves (not cut proof, but cut resistant) that I purchased awhile back that might work well with the use of a mandoline. They are cheaper than the ones from upscale kitchen stores. They are $5.55 each plus shipping. To check them out they are at www.brentonsafety.com, or click on the link below. I am fairly clumsy, as well as sometimes have a glass of wine while preparing dinner, so I will probably get the more expensive mandoline with the safety feature. Thanks everyone. Link: http://www.brentonsafety.com/store/910glv.htm Mon Apr 22 10:32:50 -0700 2002 1562848 0 Sami 3 3455221 I would suggest the you throw away the cheap unwieldy hand-guard, and get a SS fish glove or a Kevlar glove that you will use. The OVE glove might seem like a gimmick, but it works very well for this application. You can find gloves at cooking stores or larger sporting goods stores, as they are sold to protect your hands when scaling fish. Its much cheaper then a trip to the ER. Mon Mar 03 11:20:48 -0800 2008 1562690 22220 Kelli2006 3 3495123 We bought some kevlar gloves to use with ours since we're both klutzes. Sat Mar 15 07:26:23 -0700 2008 1562690 169792 lgss 1 1562706 I love my mandoline. I'm not much of a gadget collector but preparing dishes for larger groups like gratins finally wore me out. I went for the Bron over the Benriner, despite the considerable price difference. Reason? The safety features. I played with the Bron and a couple of Benriner types in the store before deciding which one to buy and just felt much more comfortable with the Bron. Figured saving a finger was worth the extra dough. The main thing was the way it sat solidly on a work surface without my having to balance it at the same time I was slicing. And the gizmo between your hand and the blades while slicing although one of the Benriners I tried had that feature too. If you're comfortable using a Benriner, you'll save money. But I do suggest that you try the options out in the store before deciding. I think a mandoline is like a knife. It's personal, based on what feels best for you. I don't use it often as I can get thin, uniform slices or juliennes or a good shred with a knife when I'm working with small quantities. But when holidays and other larger group entertainment occasions arise, I'm always thankful for my mandoline. Fri Apr 19 20:38:19 -0700 2002 1562687 0 Dee Gustay 2 3454991 do you have the classic or pro? Mon Mar 03 10:34:41 -0800 2008 1562706 171261 LadyCook61 1 1562708 Cuisinart is great, unless you want some semblance of precision to your cuts. I've got a $60 Matfer brand thingy, made of high quality grey plastic, that slices and juliennes very nicely and is thickness adjustable. Doesn't waffle cut, but who really does that at home? I suppose I'll trade up to a fancy shiny expensive mandoline, but I'm quite happy with my current tool. Fri Apr 19 20:47:11 -0700 2002 1562687 0 Tom M. 1 1562860 I'm reading this thread for a few days going, yeah, okay, I agree with most. But there's no mention of sharpness, which is why my metal Matfer ($179), stays in the drawer. When sharp I liked it for thin slices, but the julienne blades are a pain to clean and change, aside from being dangerous. Then the flat blade goes dull and whaddya do? My waffle-cut is dulling too. I'm just as inclined now to buckle down with a sharp knife. How do y'all keep your mandolines sharp? (I think they are more dangerous when dull.) BTW, I got mine as a gift a few years ago. If I were buying now, I'd go lightweight Japanese. Mon Apr 22 12:45:16 -0700 2002 1562687 0 lucia 2 1562879 I'd like to hear a professional's response. I think I may have done permanent damage to mine this weekend with a raw beet. I'm tempted to take a stone to it, and see if I can "work out the kinks." But I'd like some re-assurances first. Any input would be appreciated. Mon Apr 22 15:53:19 -0700 2002 1562860 0 Bill 1 1562863 One word: Feemster. We Grubs have been using the same Feemster for more than 40 (count 'em) years. Still smooth slicing (only) without so much as a sharpening or a visit to the ER. Cucumbers, onions, potatoes, oh my. All of $8 from link below. Link: http://www.vermontcountrystore.com/prdSell.asp?ProdGroupID=16113&DeptID=1328&CategoryID=17480&ShowSearchable=1 Mon Apr 22 13:31:28 -0700 2002 1562687 0 Mr Grub 2 3455017 now it is $9.95 Mon Mar 03 10:38:09 -0800 2008 1562863 171261 LadyCook61 1 1562932 I don't have experience with the cheap Japanese madolines. But I was given a expensive one from William-Sonoma by my husband. I was so excited and happy. Then I took it out of the box and start playing around with it with some carrots, cucumbers etc. I hate to say this, but I was disappointed. For over $150 it didn't slice like I thought it would. Maybe I didn't practice enough, maybe I didn't try it with other vegetables. Lots of maybes I guess. It stalled when slicing, the guard didn't hold the vegetable firmly enough so that it slips. Given amount of prepping and clean up afterwards (taking great care with the sharp blade) I thought it was much faster to just use a regular knife. After two days I decided I don't make enough potato gratin enough to warrant this purchase. My husband returned it, and bought me a BEAUTIFUL dress for New Years :) And I was a very satisfied customer. Tue Apr 23 18:54:35 -0700 2002 1562687 0 Wendy Lai 1 3467893 I have a fiberglass framed Matfer and one of those gloves. Together the whole thing is immensely easy to use and very easy to clean (top rack of the D/W; glove goes in with the laundry now and then). It's funny how different things take on reputations as being seldom used or limited purpose items. My mandoline gets a lot of use and my Cuisinart processor is relegated (except in canning season) to when I have my sandwich half made, only to find I am out of mayonnaise and don't want to take the full two minutes to make it by hand! In the processor it is about a 30 sec operation. One thing about some of the posts indicating disappointment with the slicing results from the mandoline is that firmness is key. If you are using the pusher/guard and it does not hold what you are slicing firmly, it wiggles and you get ugly results. Use a glove and hold it and push it firmly and perfection! If you are doing less than the equivalent of a couple of sliced potatoes or a bowl of cole slaw, a big knife is faster and almost as perfect, even going fast. But for a large mound of anything to slice, a mandoline is, IMHO, fantastic. Thu Mar 06 17:40:05 -0800 2008 1562687 170997 tim irvine 1 3469068 I have a braun that I use occasionally. If you want to make gauffrettes it's essential. I like to slice cucumbers reallllllyyyyy thin and use them to wrap tuna for sushi and this tool is perfect. Fri Mar 07 07:14:20 -0800 2008 1562687 171290 Paul Weller 1 3473153 I recently bought a Zylis mandoline and I have been quite happy with it. YES-- they are verrrry sharp and you need to be careful, but the design of the unit is very safe ( to my inexperienced hands...) There is also a blade guard that can easily be put in place for storage Sat Mar 08 12:57:05 -0800 2008 1562687 65284 Josiah