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Jul 26, 2010 03:45 PM

V-Slice or Straight blade mandoline

I'm confused as to which of these would be "better"... I do realize it is somewhat relative to usage. It seems as though the more expensive models have the straight blade but I have read that they are not very good with softer foods. Do they offer other advantages?

Using Oxo as an example, their straight blade lists for $20 more than their V-slicer, while the V-slicer won their mandoline testing.

Anyone have any info on the relative pluses and minuses for the different types?


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  1. I would buy a V slicer. It works well on both hard and soft foods like you mentioned. At $20 less and the winner of a slicing test (who said they won? ATK?) why not go for it?

    5 Replies
    1. re: Shaw Oliver

      For most foods, the blade needs to be at an angle to get a nice clean slice. Not a big deal with stuff like potatoes, carrots and slaw, but it makes all the difference with softer things like tomatoes. The vee-slicer gives you a fairly steep angle while still being compact.

      1. re: MikeB3542

        Absolutely right and a better explanation than I gave. I guess it's the equivalent of hacking a vegetable with a knife (straight down) versus slicing through the item with that knife. So imagine placing a knife on a ripe tomato and pushing down - probably not a great result.

        1. re: Shaw Oliver

          Thus the slanted blade on guillotine....CHOP!

          1. re: MikeB3542

            Imagine the beta test with the guillotine before the blade was slanted. Thump and squish!

      2. I've had several of each, and the best I've ever had was an uber-cheap, orange plastic V-shaped mandoline. The blades were fixed into the frame, and you simply reversed the base to go from thick to thin. It was German-made, brought to me as a gift, but I'm sure it cost less than $20. My thinking is: If one slant is good, two (the "v") is better.

        1. I love my 'V" slicer - I use it at least weekly.