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Want to buy a mandoline - confused!

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cups123 Oct 25, 2008 06:06 PM

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. UnConundrum RE: cups123 Oct 25, 2008 07:13 PM

    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
      fmed RE: UnConundrum Oct 25, 2008 09:24 PM

      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
        hannaone RE: fmed Oct 25, 2008 09:38 PM

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

        1. re: hannaone
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          cups123 RE: hannaone Oct 26, 2008 07:31 AM

          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
            hannaone RE: cups123 Oct 26, 2008 08:41 AM

            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. a
      aquinnahsun RE: cups123 Oct 26, 2008 07:36 PM

      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. k
        kayakado RE: cups123 Oct 30, 2008 09:55 AM

        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. j
          janniecooks RE: cups123 Oct 30, 2008 12:06 PM

          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. j
            josephnl RE: cups123 Oct 30, 2008 02:23 PM

            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!

            1. manraysky RE: cups123 Oct 30, 2008 02:30 PM

              I've used this style, and I like it a lot:
              http://www.bigtray.com/g.asp?s=SCAR6100

              The blades pop in and out, so you can wash them more easily.

              And this style of safety glove works well.

              http://www.bigtray.com/g.asp?s=FSC86502

              1. scubadoo97 RE: cups123 Oct 30, 2008 03:30 PM

                I've always been a fan of the Japanese Benriner mandolines. Cheap, easy to use and clean. Blade is removable for sharpening or cleaning.

                1. e
                  embee RE: cups123 Nov 3, 2008 09:25 AM

                  I was given an Oxo v-slicer. It is sleek, cleverly designed, versatile, and works pretty well - all at a rational price point. I've found that it does a great job with hard veggies. Things like ripe tomatoes are more likely to get messed up. However, the device is such a pain to assemble and disassemble that I rarely use it.

                  My favourite is the Benriner - extremely cheap, easy to use and clean, surprisingly durable, and effective, though less versatile.

                  I don't find any of the safety devices terribly comforting. The Benriner shields are as likely to contribute to an injury as to prevent one. The Oxo's shield is better, but I'd ignore all of them and go with the glove. I can't recommend a specific brand name. I can tell you that some gloves sold as protective are not, and that there is little relationship between price and quality. Since some of these gloves inhibit control, I'd suggest buying from a place that will not only let you try it out for comfort and flexibility, but will also permit you to test the cut resistance claims before buying.

                  I've used some of the incredibly expensive French mandolines and have come to consider them little more than status symbols. Both the Oxo and the Benriners are easier to use.

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