Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Sep 2, 2012 06:15 PM

suggestions for mandoline?

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

  1. Click to Upload a photo (10 MB limit)
  1. I almost bought one today, but didn't. I was going to buy a Benriner, which has a good reputation.

    2 Replies
      1. re: scubadoo97

        +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!

    1. 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

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