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Apr 27, 2013 11:17 PM

What makes a good Mandoline?

Now I know this is a wide open question, but I need some input. I have one a cheep o one with 3 setting and no stand ( only bought one because I was making potato gratin for 30 people) and I realize what i bought was shit and I took the tip of my finger off. So now I wanna buy a good one, what should I be looking out for?

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  1. Even a good one will take off the tip of your finger if you are careless.

    1. Whatever you get, get one of those almost cut proof mesh gloves. I think that what is best for you may turn on how many varied types of cuts you want to be able to do. A stand is a major benefit if you are slicing big amounts of anything. If you want to be able to do waffle cuts and juliennes I will say I am less than thrilled with my Matfer exoglass and wish I had a Bron.

      1 Reply
      1. re: tim irvine

        About 30 years ago friends of mine chipped in and bought me a Bron mandoline for my birthday. Had to replace the blade once when it became a bit dull after decades of use and although the blade wasn't cheap, it was as though I had a new mandoline. I've bought cheaper, lighter weight, easier to set up mandolines for quick little jobs (I don't haul out the Bron for a couple of radishes or half an onion), but that Bron is a workhorse and has already lasted me nearly half a lifetime.

      2. I've only used a cheapo. If it was me, I'd want an adjustable cutting thickness, replaceable / sharpenable blades, very rigid metal body and guide system. + Kevlar gloves.

        1. Ease of cleanup.
          Ease of use.
          Sharpness of blade.
          Variable cutting ability.
          Compact/contained-ness. No desperate searching through the stuff drawer for the correct blade.

          I don't own this [haven't found it in the US to buy, and it certainly wasn't available in Beijing], but as an ASMR, I have watched the video over and over.
          Seems to have all the features I'd desire:

          1. I have a kyocera, it is adjustable and has a ceramic blade and a guide. I've never cut myself using it and I don't wear a glove. I mostly use it for cabbage and sometimes for vegetables. When I'm doing potato gratin I just use the slicing blade on my food processor though, it's faster and easier for potatoes IMO. I wish my mandoline was bigger and was free standing but other than that it works fine. I bought it because it was pretty cheap and I wasn't sure if I'd use it enough to make the cost of the better ones worthwhile.