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?
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.