French Mandoline.. Bron Coucke Classic, or Bron Coucke Professional?
I'm going to replace my very old V slicer with a proper mandoline in the next couple of weeks & am wondering if any of you might have the Bron Coucke classic mandoline, or the Bron Coucke professional mandoline?
The classic ( first link) is cheaper, but does has a plastic guard much like my V slicer guard that's become quite nicked from constant use. So, I'm a bit unsure if I'll be spending my money wisely buying a French mandoline with a plastic guard?
The professional Bron Coucke (link below) is all stainless save for the small black knob on the pusher/guard. I'm leaning towards buying the professional, as I think it would be a better investment, but would like to get some opinions from any of you that might own either one of the madolines, before I go ahead & make my purchase.
I did not know of this brand when I was looking for mine. I bought the OXO Good Grips V-Blade Mandoline and I'm very happy with it and it was only 40$, not 150$ or 250$. I find that a V blade requires less effort to slice. I found this video which may help you see what I mean although you've a a V blade before.
http://www.youtube.com/watch?v=QaqLQU... The only advantage I can see from the Bron Coucke models is that you can sharpen the blades yourself... very difficult if not impossible on a V blade but, a good sharpening stone is very expensive so you also have to consider that additional cost.
Thanks jpf55. I watched your link, including many others, & have "almost" decided I'm now going to replace my 23 yr old Borner V slicer, with the latest model Borner V Slicer. I happened to come across the Borner video on youtube, & noticed the newer slicing insert gives the option of three thicknesses, whereas my old model has thick or thin slices only, something that has always irked me when wanting slices inbetween.
The Bron madoline is very tempting, & I did have my heart set on replacing my v slicer with a Bron, but the fact the blade needs to be sharpened regularly, (according to the videos) is a turn off for me. I don't want to fuss with sharpening a slicer blade, I have enough problems sharpening my da** knife blades. My borner blade may be old & knicked, but it still cuts a near perfect slice. Thats gotta say something about the brand being reliable.
Well, I'm dating myself here, but, in 97, (my retirement yr) the cut proof gloves that were manditory in the meat & deli dept. of my workplace, were big & cumbersome, & most employees would only wear the glove if management was hanging around. The rest of the time, they used no glove.
Knowing myself how clumsy the gloves were, unless they've become a lot more streamline in the past 15 yrs, I doubt I'd ever use one.
I have the Bron Professional and frankly don't use it much. I pull out my inexpensive Benriner when ever I feel the need for a mandoline.
The good thing about the Bron is that the stand makes it sturdy when slicing hard root vegetables and it does allow the waffle cut. The blade appears to be made from the same stainless as the body of the mandoline which is not a great steel for a sharp edge to remain sharp
I have the Bron and love it for potatoes, especially in tortilla espanola, where they need to be uniform. (DH thinks this is cheating).
I use the cut glove and would be less some fingers without it. Been using the blade for years without sharpening, and I even think I have some nicks in it. And you can adjust your thickness. Can you do that with plastic types?
Only drawback is, you need to clean and dry it ASAP, like a good knife.