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Oxo Good Grips Hand-Held Mandoline Slicer

I saw it for the first time today, and wondered if anyone has tried it .

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  1. No I haven't, and it might be very good. I threw away my plastic mandoline I had for years when my brother gave me one of these Kyocera units. He gave me the fixed double edged one which makes real quick work out of super thin slicing - especially good for onions. Then I bought the adjustable one which lets me make bigger cuts. Having 2 units seems silly, but I swear these are so thin and small that they store in less room than the clunkier mandolines. Just my 2 cents - I'm sure everybody has their favorites.

    http://www.amazon.com/s/ref=nb_ss_hg?...

    5 Replies
    1. re: applehome

      I have recently done extensive research on mandolines. I concluded that the two best for the price were (in my opinion) the OXO new v-blade mandoline @ $50, and the French de Buyer red plastic mandoine (sold at Williams-Sonoma) @ $100. I bought the OXO. It works perfectly, but it's a bit of a pain to disassemble and clean.

      Last night I made a salad and wanted some thinly sliced carrots, fennel, and
      Belgian endive. I pulled out my old and very simply $20 adjustable Kyocera ceramic blade slicer, and in two minutes had everything sliced perfectly, and it took one minute to wash. I also have the Kyocera julienne gadget which works equally well. So...do I really need a mandoline...No! Will I ever use my beautiful new mandoline...probably, but rarely and only when preparing food for an army.

      Think twice about the mandoline...there are so many simple slicers made nowadays by Kyocera, Microplance, and even OXO makes simple slicers. These are all less expensive, simpler and easier to clean, and will likely do most slicing and julienne jobs for you.

      1. re: josephnl

        Cook's Illustrated rates the new OXO (white) mandolin as their "Best" and OXO's original mandolin (black) as number two!

        1. re: josephnl

          This one is only $20, and is hand held. Not the other one that they made. I guess you would call it a simple slicer!

        2. re: applehome

          I recently replaced my ancient beloved but long gone Borner V-Slicer with a new one, and it's not nearly as easy to use, so I don't. Tell me more about the Kyoceras, please? Anything to watch out for, tips for use or cleaning?

          Are these the ones you've got? http://www.amazon.com/Kyocera-Double-...

          http://www.amazon.com/Kyocera-CSN-202...

          1. re: DuffyH

            Yes…the adjustable Kyocera mandolin slicer you have linked above is the one I have and use very frequently and love. Keep in mind that I use it for relatively light tasks such as cucumber, mushrooms, potatoes (for chips), and other light tasks. It works great and is a breeze to clean. I have an OXO mandolin that I never use, being that the Kyocera is so much easier to deal with.

        3. I'm having a problem with my Oxo mandoline. When I julienne hard vegetables like potatoes or kohlrabi, I have to apply so much pressure that the plastic base sags under the blades and the vegetables don't get sliced all the way through. So instead of skinny shreds, I get something that looks more like a ruffled potato chip. Which is interesting, but not what I want. Any ideas about how to keep this from happening?

          1. I love mine! The one I have now is my second one; the first lasted about 3 years and then started to fall apart. I think because it's plastic, with a fair amount of use it's just not going to last forever.

            Always use the hand guard! The blade is incredibly sharp, and I sliced off a chunk of my hand slicing raw beets once. I still have a scar from it.

            I tried a much more expensive all stainless steel mandolin in between the first Oxo and the second, and it was terrible. Dull, hard to clean and a total waste of $$$.

            1. Think mine is a Mouli?? Cost was less than $20, I think... MANY years ago. Has 3 triangular shaped inserts... 2 thicknesses of plain slices, a match stick cut, and a french fry cut. Has a guard with little points to secure food and keep fingers totally away from blade.

              When I came across one at a yard sale... BRAND NEW & never outta plastic for $2... I didn't hesitate, even though blade on old was was still VERY sharp.

              1 Reply
              1. re: kseiverd

                I'd give anything to find another Mouli. So easy to use and clean. Still wicked sharp after 25 years. I'd give one as a Christmas present to everyone.