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Best Brand of Mandolin Slicer

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Comments

  • KenfromMI
    KenfromMI Posts: 742
    My guard works fine on mine..........when I decide to use it LOL
    Dearborn MI
  • Lit
    Lit Posts: 9,053
    I have the Kyocera ceramic one. It collects dust just as good as the rest of them.
  • I have had one of these Boerner V-Slicers for 15 years and love it. It is only now starting to show any wear on the blade and I will likely replace it with one of the same.


    It slices at 2 thicknesses and 2 size julienne cutters

    Agree with everyone that you MUST use the guard and don't rush.
    1 LBGE in Chapel Hill, NC
  • Tackman
    Tackman Posts: 230
    I don't use it that often, but when I do it works quite nicely. Swissmar Borner V-1001 V-Slicer Plus Mandoline. Amazon for 39.99. Great.reviews. It's cheap and works well.
    Cleveland, Ohio
  • robnybbq
    robnybbq Posts: 1,911
    Borner V slicer. Awesome mandolin. I had the good grips one and it was a straight edge slicer and it was a POS. V slicers work better IMO.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    A decent knife.  Trashed my mandolin slicer .... too darn dangerous.
  • Cookinbob
    Cookinbob Posts: 1,691
    Have an oxo and never use it. Chefs knife does the trick for me
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Mattman3969
    Mattman3969 Posts: 10,457
    Thanks for all the replies. I been a little busy to reply but since I got the Work Sharp and actually see how my knives cut when they are good n sharp I might just hold off on the mandolin

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jlsm
    jlsm Posts: 1,011
    I have super sharp knives and great knife skills, but I still use my Matfer often. I wear a steel-mesh glove and keep my palm level with the cutting edge. Potatoes for gratins; radishes for salads; zuccini for quick sautés; and perfect small carrot batons for dicing. Love it. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • KenfromMI
    KenfromMI Posts: 742
    Much faster than a knife if you want all the slices uniform so they cook equally as well.
    Dearborn MI
  • fishlessman
    fishlessman Posts: 32,657
    i cant see spending all that money on a slicer, my old one cuts me just fine
    :)) i use this one for cabbage, potato gratin, and summer squashes and it still works fine after 60 or so years, i found a new one a few years ago online and that ones at camp, its not as sharp since they went to stainless blades

    image
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Botch
    Botch Posts: 15,427
    Cook's Illustrated rated mandolines a number of years ago, I bought their #1 recommendation, the Oxo Good Grips V-Blade.  It was rather complicated to set up, and I broke it after only a few uses.   :(
     
    They ran the test again in the May/Jun '14 issue, and had the same complaints after a long use of it.  The new winners are the Swissmar Borner that several have already mentioned, and a simple Kyocera (although it doesn't julienne).  I now have the Borner but haven't used it yet... :\">
    _____________

    "I mean, I don't just kill guys, I'm notorious for doing in houseplants."  - Maggie, Northern Exposure


  • Little Steven
    Little Steven Posts: 28,817
    i cant see spending all that money on a slicer, my old one cuts me just fine
    :)) i use this one for cabbage, potato gratin, and summer squashes and it still works fine after 60 or so years, i found a new one a few years ago online and that ones at camp, its not as sharp since they went to stainless blades

    image

    Jeezus!!!!!!!

    Steve 

    Caledon, ON

     

  • nolaegghead
    nolaegghead Posts: 42,102
    It's missing "Warning: Tetanus shot required for safe operation."
    ______________________________________________
    I love lamp..
  • fishlessman
    fishlessman Posts: 32,657
    edited June 2014
    i cant see spending all that money on a slicer, my old one cuts me just fine
    :)) i use this one for cabbage, potato gratin, and summer squashes and it still works fine after 60 or so years, i found a new one a few years ago online and that ones at camp, its not as sharp since they went to stainless blades

    image

    Jeezus!!!!!!!
    must be the reason i grew up eating just purple coleslaw at grandmas
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Little Steven
    Little Steven Posts: 28,817
    Did Grandma have all her fingers?

    Steve 

    Caledon, ON

     

  • fishlessman
    fishlessman Posts: 32,657
    she passed away this year at 93 with all ten fingers, i did take it away from her about 15 years ago though
    :))  looks to have a permanent blood stain on it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Little Steven
    Little Steven Posts: 28,817
    Sorry. Hate when that happens. My Grandmothers have been gone for years.

    Steve 

    Caledon, ON

     

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Sorry. Hate when that happens. My Grandmothers have been gone for years.
    Agreed. Sorry, Fish. My maternal grandmother passed last fall around Thanksgiving.
  • A nice mandolin slicer is a great asset to have in the kitchen. I bought a Borner probably 24 years ago from a tv infomercial and I love it. It's starting to show its age but you can't replace it for slicing onions for French Onion soup, or making homemade cottage fries etc. I have a great selection of knives but this type of slicer is handy to have and I would buy a Borner again. Chefscatalog.com has a few, my experience with good grips and oxo is they make great gadgets but nothing I would buy with a sharp blade attached. Just my .02, Good luck!

    LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

    Livonia N.Y. (the vampire state)

  • Carolina Q
    Carolina Q Posts: 14,831
    Here's mine. No brand though. Sorry. :) 


    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • jlsm
    jlsm Posts: 1,011
    @Carolina_Q: Now that is scary.
    *******
    Owner of a large and a beloved mini in Philadelphia