V-Slice or Straight blade mandoline

[Gold D]

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?

Thanks

[flourgirl]

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

[kaleokahu]

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.

[Shaw Oliver]

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?

[MikeB3542]

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.

[Shaw Oliver]

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.

[MikeB3542]

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

[cajundave]

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

[scubadoo97]

depends on the knife. hehe