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Want to buy a mandoline - confused!

I've read a lot about mandolines from a variety of sites and am just so confused about which model to go with. Unfortunately I don't have much time to go try them out and want to buy one online. I do a lot of cooking and find so many instances where I need things cut thinly and evenly and wish I had a mandoline. I want one that is sharp and good quality but not one that will be dangerous to clean. One that will be durable and that is overall versatile. Any suggestions on which brand to go with? Also, does one use the guards they come with or do you usually buy one separately? Also, with cut resistant gloves, is there a particular brand that is best?

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  1. I beleive the Oxo Good Grips V-Blade Mandoline Slicer was recently rated the best by Cooks magazine, although I don't have one....

    4 Replies
    1. re: UnConundrum

      I have been using the same Benriner for about 20 years. Inexpensive, minimalist, easy to use and clean. For gloves...I use a heavy oven glove when the slicing gets too close for comfort.

      1. re: fmed

        The newer benrinner have a pretty fair plastic shield, however I would still recommend gloves.

        1. re: hannaone

          I found this one on amazon: http://www.amazon.com/Kyocera-carbon-...

          I'm wondering how the clear plastic cover plays into the functionality? Does this "hold" the vegetable? Or will I need one of those guards?

          Also, any websites where I can buy the gloves?

          1. re: cups123

            The plastic shield shown in that image is the "finger saver". It has a series of sharp plastic spines that hold the item to be sliced/shredded, and protects your fingers and hand from contact with the VERY sharp blades.
            The problem with the shield is that it will shred through some hard vegetables which creates a risk of injury. Thick cotton gloves (I use rubber palmed cotton gloves found in many Asian stores) or the metallic mesh gloves similar to this link:
            http://www.target.com/Mesh-Cutting-Gl...
            are a good idea for safety.

            I have both the one you found on Amazon and the one in this link:
            http://www.cutleryandmore.com/details...

            EDIT: Amazon has a number of cut resistant gloves:
            http://www.amazon.com/s/ref=nb_ss_hg?...

    2. How are your knife skills? Mine are pretty good, and I've decided I don't need a mandoline after all. I just spent $85 on the MIU Stainless-Steel Professional Mandoline Slicer, and after using it to slice potatoes for a gratin, I'm happily sticking with my trusty Global knife from now on. I'll use the Cuisinart on occasion for big jobs. The mandoline does a nice job of making very thin slices, but it's awkward to use, scary when handling the cutting blades, and just seems like overkill.

      So now I have yet another kitchen gadget moldering away in a back cabinet!

      1. I have gone through 4 and found the low end fiberglass deBuyer sans legs to be the best. The OXO was too dull, especially with real hard stuff like winter squash and potatoes. The high end WS stainless with the legs was expensive but tends to collapse the legs when you least expect it.

        Don't bother with a pusher at all - go to a fishing store or a big box store's fishing tackle department and get a filet glove made by Rapala. They are about $12 and come in 4 sizes. WS is selling the same glove for $30 and only offering one size (too big for women and too small for men). I don't know how they can sell this glove for almost 3Xs the retail price and have a clear conscience.

        1. I have an old mandolin, brand is Moha Swiss, that I think I picked up for about $20 in the late eighties or early nineties. It has two inserts that allow slices of varying thicknesses, plus one of the inserts has a "chips" cutter on the reverse for shredding. I've never injured myself using the mandolin, by remaining focused on the task at hand and stopping when I near the end of the vegetable. Sometimes I use the remnant holder at the end of the veg.

          Since it's a lot easier to clean just one thing - a good knife - I don't often use my mandolin. However when I want uniformly paper thin or uniformly sliced veg - like cucumbers or peppers for a salad or potatoes for a gratin, the mandolin is the tool to use. Just don't seem to need that very often!

          1. I have an Oxo v-blade mandoline which is really an excellent device. It's cleverly engineered and works perfectly. That said, it's a real pain to take apart and clean, and I rarely use it. On the other hand I have two small Kyocera ceramic blade mandoline-like slicers that I use all the time. One is adjustable and works perfectly for slicing any vegetable...and the other is a julienne slicer which also works perfectly. So...my beautiful Oxo v-blade is rarely used!