OT Mandoline Recommendations OT

teamunited33

I'm looking for you all to spend some more of my money.  looking for mandoline recommendations

Not this:


Like this:

DoubleEgger

I have the Oxo one. It’s about 13-14 years old. Still works like a champ. No issues. 

milesvdustin

Get the swissmar borner v7000 off Amazon. Runs about 50-60 bucks. 

I have one, it's incredibly sharp and the adjustment works very well. 

JohnInCarolina

Make sure to purchase an extra set of fingertips.

GrillSgt

I have 2, I bought the Michael Bras from Williams Sonoma maybe 20 years ago. Still sharp as ever. The thing I LOVE about this model is the ease with which it does matchsticks. Damn man your cuts look like a pro did them. It was around $130 then and I checked on them and they are now around $250. Pricey. I bought an OXO for the lake, slices every bit as good as the Bras. So unless you make a lot of matchstick cuts OXO is your man.

hoosier_egger

I have one from Pampered Chef that's probably 10 years old. Still works great, although it's not used much anymore

stlcharcoal

I have a stainless steel Bron.  My dad bought two of them while we were in Paris 20+ yrs ago.  He gave one of them to me when I got married......along with a BGE!

lkapigian

+1 on OXO, that being said, my Cuisinart does the same clean and fast

DoubleEgger

JohnInCarolina said:

Make sure to purchase an extra set of fingertips.

@johnnyp can assist with that

johnnyp

DoubleEgger said:

JohnInCarolina said:

Make sure to purchase an extra set of fingertips.

@johnnyp can assist with that

I have some gnarly pics if you want them .

But seriously, I will never use a mandoline without cut-resistant gloves again.  I cannot recommend them more strongly.  It only took one momentary lapse in focus.

Grillin_beers

I got a caphalon one as a wedding present.  I have used it twice in 6 years.  I don’t find it as useful as I thought I would.  I sure other people disagree 

fishlessman

only use it for cabbage and scalloped taters.  bought one a few years ago for the camp as well so they still make them

Elijah

Like others have said. Safety first with this equipment. I still shudder when I think about them. 

Gulfcoastguy

I have the OXO with a v shaped blade. I had a cuisinart with the blade straight across and it was worthless. Caution! Use the guard for anything hard and take anything like peppers slow, it only takes one slip, you don't have to process every little bit, you can throw some away.

TEXASBGE2018

I would much rather use a knife and work on my technique to get super thin slices than use a mandolin. I as well have filleted many a fingertip and as such refuse to use them anymore.

Gulfcoastguy

TEXASBGE2018 said:

I would much rather use a knife and work on my technique to get super thin slices than use a mandolin. I as well have filleted many a fingertip and as such refuse to use them anymore.

Depends on the item. I needed to make 1/4 inch slices for 3 pounds of jalapeños that I pickled. I didn't use a guard but I held onto the stems and took my time. For sweet potatoes, which require a lot more effort, I used the guard. My eyes aren't what they used to be either.

GrillSgt

The trick is to never tell yourself I can get one more slice out of that.

Kayak

We have this one:

http://www.leevalley.com/us/Garden/page.aspx?p=50391&cat=2,75357,75426&ap=1

But honestly, I'd probably use an OXO much more. Something easy to grab & go would be better. I think I use ours once a year.

Carolina Q

I bought a cheap Oxo handheld one a few months ago. Another cooking item to add to the "what was I thinking  when I bought THAT?!" list. I think I used it twice. Thickness is adjustable, but even the thickest is too thin. Also, slices are not of uniform thickness side to side.

Eggcelsior

Gulfcoastguy said:

I have the OXO with a v shaped blade. I had a cuisinart with the blade straight across and it was worthless. Caution! Use the guard for anything hard and take anything like peppers slow, it only takes one slip, you don't have to process every little bit, you can throw some away.

You don’t even have to throw stuff away. Save the small bits for stock/soup. Just keep a gallon-size ziploc in the freezer to store the nubs.

td66snrf

Plus one on the Bron. I've had mine for years 

HeavyG

GrillSgt said:

The trick is to never tell yourself I can get one more slice out of that.

Yep...never good to get greedy when using a mandoline!

nolaegghead

fishlessman said:

only use it for cabbage and scalloped taters.  bought one a few years ago for the camp as well so they still make them

that's a boat ladder

stlcharcoal

nolaegghead said:

fishlessman said:

only use it for cabbage and scalloped taters.  bought one a few years ago for the camp as well so they still make them

that's a boat ladder

Ha!  I was thinking one of those stands you clip on a step ladder for paint cans.

fishlessman

a boat ladder, paint cans....its the world famous feemster   even folks in minnesota knows what it is

https://youtu.be/V0OWwx9vB0A

there ya go

ScottStern

This is what I use:  http://www.benriner.co.jp/benriner_en/products/products01.html

fishlessman

why why why would this thread get sunk

DoubleEgger

fishlessman said:

why why why would this thread get sunk

I quit trying to figure out the absurdity especially with an “accounts receivable” thread from Mr Gasket is still alive. 

lkapigian

DoubleEgger said:

fishlessman said:

why why why would this thread get sunk

I quit trying to figure out the absurdity especially with an “accounts receivable” thread from Mr Gasket is still alive. 

Mr. Gasket ! 

JohnInCarolina

DoubleEgger said:

fishlessman said:

why why why would this thread get sunk

I quit trying to figure out the absurdity especially with an “accounts receivable” thread from Mr Gasket is still alive. 

I think “Inspector Gasket” might be more accurate.

rcone

I have a cheap plastic one from the Wok store; the blade is removable, and can be easily sharpened like a razor.