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suggestions for mandoline?

Barbara76137 Sep 2, 2012 06:15 PM

I don't have one, and would like to buy one so I can enjoy thin sliced veggies..

  1. Barbara76137 Sep 22, 2012 03:39 PM

    Thanks for the suggestions. I know I should probably buy one online, but I think I'll go shopping tomorrow so I can bring one home and immediately use it. I really like the suggestion of a kevlar glove since I really am a klutz.

    1. al b. darned Sep 5, 2012 10:13 AM

      For slicing, I found the Kyocera CSN-202-BK Adjustable Mandolin Slicer has met my needs for over five years. The ceramic blade is very sharp, and has stayed that way. It only has four pre-set thickness settings, but I have found that to be sufficient for my needs. Five other people have seen how well mine works and have bought one. (I should get a commission!)
      http://www.amazon.com/gp/product/B000KKNQZ6/ref=oh_details_o01_s00_i00

      I also have this Benriner Slicer with Collection Tray: http://www.amazon.com/Benriner-Slicer...
      While it is well built and easily adjustable, it is too narrow for most things. Even most onions are too wide for it.

      6 Replies
      1. re: al b. darned
        scubadoo97 Sep 5, 2012 12:11 PM

        Benriner makes a larger one called the Super Benriner

        1. re: scubadoo97
          al b. darned Sep 5, 2012 02:03 PM

          The narrow one is the one everyone was recommending, especially with the catch tray. That was a selling point.The wide one doesn't seem to have the collection tray of the narrow one.

          1. re: scubadoo97
            m
            mike0989 Sep 5, 2012 02:17 PM

            +1. I have it and feel no need to upgrade

            1. re: mike0989
              scubadoo97 Sep 5, 2012 02:37 PM

              I have both and use the narrow one more often but don't use either much at all.

              1. re: scubadoo97
                Chemicalkinetics Sep 5, 2012 02:40 PM

                scubadoo,

                Why do you use the narrow one more often since you have both? Thanks. Yeah, I didn't get it last minute because I predicted that I won't use it often.

                1. re: Chemicalkinetics
                  scubadoo97 Sep 5, 2012 02:47 PM

                  The large one has two set screws which requires more accuracy to set the table to cut even. I just don't use either much so when I do it's for something narrow and the smaller one works great.

        2. m
          mikie Sep 3, 2012 05:44 PM

          If you just want to slice vegies thin, the Rosle is a good choice. We picked up one a while back and it's great for slicing even thin slices at about 6 different settings. Nothing fancy though, but it's also very compact and that was a big plus.

          1. TorontoJo Sep 3, 2012 12:48 PM

            I second/third the Benriner recommendation. And I'll also strongly, strongly recommend you buy a kevlar glove as an accessory. The guards on most mandolines are pretty useless, and the peace of mind the glove gives you is priceless -- the blades are wicked sharp and will take the tip of your finger off before you can blink. Plus it lets you get right down to the last bit of veggie when you're slicing. I also find it gives you more slicing control than a guard does.

            Here's one option:

            http://www.leevalley.com/US/garden/pa...

            Comes as a pair (reversible) and are washable.

            1. dcrb Sep 3, 2012 10:44 AM

              The Zyliss might make a good first mandolin. Just a thought.

              1. t
                thimes Sep 3, 2012 07:08 AM

                I have the Benriner that Chemicalkinetics linked to as well as a much more expensive one.

                My advice would be to go for the Benriner first. The biggest difference between them is (price of course) but my more expensive one has much more control for thickness of slice and it also has a few different blades (e.g. for waffle cutting).

                I find that for what I do, the control of the expensive one is overkill.

                And watch your fingers :D If you're going to cut yourself on something in the kitchen I find that it is going to be with the mandoline!

                1. r
                  rasputina Sep 2, 2012 07:29 PM

                  Well, it depends how fancy you want to get. I usually use my food processor for slicing things but I wanted one for slicing cabbage for sauerkraut so I picked up the Kyocera CSN-202 Adjustable Mandoline on Amazon. It's about 20 bucks, works great and did what I needed to do. I like it so much I also bought another one that juliennes. I don't use them very often but I appreciate having them what I do.

                  1. drongo Sep 2, 2012 07:24 PM

                    Hmm... I thought the thread was about the madeleine (e.g. Proust)....

                    I have an Oxo... works quite well and inexpensive (as with most things Oxo).

                    1 Reply
                    1. re: drongo
                      s
                      sueatmo Sep 3, 2012 11:46 AM

                      I too own an OXO, bought at a reduced price. I was an opportunistic shopper that day.

                      I've used it successfully, and it has a fairly secure guard to prevent cut fingers.

                      I suspect it is not good for heavy or prolonged use. For me, it is fine. If I need a boatload of thin slices, I would choose to use my food processor fitted with the thick cutting blade.

                    2. Chemicalkinetics Sep 2, 2012 07:02 PM

                      I almost bought one today, but didn't. I was going to buy a Benriner, which has a good reputation.

                      http://www.amazon.com/Benriner-BN1-Ja...

                      2 Replies
                      1. re: Chemicalkinetics
                        scubadoo97 Sep 4, 2012 03:57 AM

                        Another vote for the Benriner

                        1. re: scubadoo97
                          p
                          PepinRocks Sep 5, 2012 11:36 PM

                          +1. The Japanese make great stuff. The blade will be VERY sharp, out of the box. Eventually, when it needs it you CAN resharpen it. A single inexpensive DMT dua-sharp fine/x-fine will really do the trick. Even a single fine is very good - that's 600 grit (red).

                          My mandoline isn't a benriner but I don't use it all that much honstly - mostly just for slicing apples for my dehydrator in big batches - about 9-10 apples at a time.

                          You might also consider a world kitchen spiral slicer - for $35 it's a great tool for making cool slices of all sorts of veggies and fruits. It can even make spaghetti out of squash - so good!

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