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your favorite mandoline?

i was wondering what everybody's favorite mandoline was, i have this thing about thin slices and julienning, so a mandoline is totally important in my kitchen.
i have a de buyer professional v mandoline is which is pretty awesome for big jobs, but sometimes a bit too much if i need just a small amount of slicing and dicing (esp. the cleanup, lol).
what's your favorite mandoline?

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  1. For an efficient, easy to clean "mandoline", it's hard to beat the simple, fixed blade, fixed height (fraction of an inch) hand-held plastic slicers (various widths) you would find at an asian market (esp. Japanese markets). The US equivalent of a 100 yen store (Daiso or IchibanKan, if you are on the west coast) would carry this for about $1.50.

    For something a bit more sophisticated, the Benriner mandoline (several models available from asian stores or by mailorder) is a great choice - it is inexpensive (as low as $20-25 on supersale for standard width), comes with several blades for various cuts, blade height is adjustable, is easy to clean, and is distinctly compact (about 1" high).

      1. re: flourgirl

        I meant to add to this post that this version of the Benriner is wider then the standard one, which I find more useful. I also have a "V"-slicer which is not adjustable but has two thicknesses, thin and thick and two additional blades for julienning etc.

      2. I use a handheld Kyocera, it works quite well.

        8 Replies
        1. re: knet

          I am thinking of buying the Oxo. Does anyone have any comments about it?

          1. re: Jane917

            I did not like it, I gave mine away. I like the Benriner and the Kyocera handheld ones.

            1. re: buttertart

              What did you not like about the OxO??

              1. re: Matash

                It was the first version on the market. The hand guard damaged the blade. The dial function didn't work very well. It's possible that Oxo has made some improvements, but given very limited storage space and ease of use, I will stick with the Japanese models.

              2. re: buttertart

                you say you like the benriner and the Kyocera . was on the websie before from one of the links above from flourgirl and it showed benriner by kyocera

                so are there two diff ones kyocera and benriner as now confused

                1. re: Matash

                  "Benriner" is the name on the box of the one I bought 10 years or so ago. It has a metal blade in a rectangular beige plastic housing. You can vary the thickness of the slices by turning 2 screws on each side of the blade. I have a black Kyocera plastic one I got 3 or so years ago that has a ceramic blade, on which you can vary the thickness of the slice by turning a little bar on the back of the unit (three settings). Maybe "benriner" is the Japanese trade name for mandoline? Or a transliteration of sorts? Maybe Kyocera bought the company that made the older style? Next time I see one in a box in a store I'll have my husband sound the name out for me.

              3. re: Jane917

                I have been reading about all the reviews on mandolins and the overall decent rating was for the OXO but with the V blade. . I am going to purchase one myself in the next few weeks.

            2. I'm split between a v-slicer and the kyoceras, and use both about equally. I have a larger mandoline but only use it when cooking large. The v-slicer i more than adequate for most things and the kyocera unbeatable for fine slicing.

                  1. re: goatgolfer

                    @ kaleokahu & goatgolfer & maybe others...

                    Under each message 'box' there is a hyperlink marked Permalink. This will give you a URL that points at the particular message and not just the whole thread. Although it is on every message it is not obvious why - especially as it is a misuse of the nerd-word Permalink.

                  2. I normally use my fixed blade slicer in preference to my mandoline. Mainly because I have to take it out of a cupboard assemble it, use , clean it, dry it and put it away.

                    So here is my number one go to...

                    http://www.amazon.com/Kyocera-Double-...

                    It's a 'fixed wing', very sharp, ceramic blade. Definitely a unitasker. No variable thickness. The guard is a waste of space, so either chuck away 20 percent of whatever you are slicing or get a glove. I also have a kyocera julienner. That works reasonably well.

                    1. This adjustable Kyocera ceramic slicer is my favorite:

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

                      1. I got a Borner and I love it. I originally got the OXO and I took it back. The blade was very dull--it made a mess cutting tomatoes and even things like onions. The Borner works GREAT!

                        http://www.amazon.com/Swissmar-Borner...

                        1 Reply
                        1. re: meadandale

                          Yes, that's the one I have, and I love it too. I've had mine for close to 10 yrs now & it's still sharp.