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Mandoline Opinions
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SciAggie
Posts: 6,481
I’m curious so I thought I’d ask the collective here. Is a quality ($$$) mandoline superior to a cheap one? We have an inexpensive mandoline that seems to work well. It will eat fingers if you don’t pay attention, but I imagine that doesn’t change with a more expensive model. Does it work that much better or is it just more durable and better suited to daily/commercial use?
What say you?
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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I have an expensive one, but wish I’d bought the cheaper one. A little one you can grab and use without having to unpack & assemble will get a lot more love. Adjustability for thickness is the only thing you need.
Bob
New Cumberland, PA
XL with the usual accessories -
I have both and use the small handheld v-blade slicer more often. The big mandolin mostly comes out only for French fries or big volumes these days. The handheld is perfect for slicing veggies, especially radishes. It cleans easily and takes up very little space.
Most importantly, do NOT use either without a cut-resistant glove.Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City -
Not allowed in our house anymore... SWMBO cut here fingers twice.....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This is quite helpful. I was wondering if I was missing out in some way. Apparently not.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
We have the Oxo. Works great, easy to clean. Not too expensive.
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OXO Good Grips V-Blade Mandoline Slicer https://www.amazon.com/dp/B001THGPDO/ref=cm_sw_r_cp_api_fabt1_5RwSFb8VZG8YZThis one.
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I bought an expensive one about 8 years ago. We've used it 4 - 5 times.
Major league buyer's remorse.Large Egg, PGS A40 gasser. -
I have the Börner, inexpensive and America's Test Kitchen's top-rated. I don't use it often (maybe once a month) but it does some things so well.
This is the set I have (they offer several) and the hand guard is very good, never felt the need for a glove.
https://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_4?crid=OGFWGIID8H0C&dchild=1&keywords=borner+mandoline+slicer&qid=1605464912&s=home-garden&sprefix=Borner+%2Caps%2C198&sr=1-4
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Agree with @AprèsSki
https://www.restaurantsupply.com/san-jamar-mga515l-stainless-steel-mesh-cut-resistant-glove-large?keyword=&gclid=Cj0KCQiAwMP9BRCzARIsAPWTJ_GY7R_1D7qrl0dpfacsJT_88yf9khfqdvIymaOs5_Shgm67jG9PyjIaArNlEALw_wcB
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Oh wait wrong forum....Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Easy to clean is critical, as you don’t want to have to work too hard to get your fingertips dislodged from it.Legume said:We have the Oxo. Works great, easy to clean. Not too expensive.
As I have gotten older and (a little) wiser, I have realized that carrots and cucumbers are actually really cheap, and I don’t have to cut them 100% of their length. Save the nubbins as a snack, and your fibers will thank you(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
@Botch I would say once a month is pretty good.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I had posted here, years ago, a video of a guy using a mandolin that blew me away, kinda like watching Jacques use a chef's knife; I'll have to try to find it._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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@20stone I had that realization one day as well. I get close and call it good enough.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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The real magic in that top video doesn't start until about the 5:45 mark (and it gets repetitive in the end). I haven't been posting too many BGE cooks lately, as I've been having too much fun with my new cooktop/wok burner, but reviewing the video made me realize I could be using my mando much more, as part of wok cooking (and even shredding lettuce, when I made "Mom's tacos" last week).Botch said:_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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"Pro-Life" would be twenty students graduating from Sandy Hook next month
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world famous feemster here. maybe five generations have bleed on this thing
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I second the "cheap and easy to clean" mandoline and present the following as evidence.
https://www.amazon.com/gp/product/B001QGPHXM/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
It will remove finger tips as well as the expensive models. If/when it gets dull, it doesn't owe me anything.
I use it once a week, at least.Clinton, Iowa -
I have this one and really like it.
https://www.amazon.com/Mueller-Austria-Adjustable-Mandoline-Slicer/dp/B01CT63964/ref=sr_1_3?dchild=1&keywords=Best+Mandoline+Slicer&qid=1605540615&sr=8-3
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
I don’t own one. But yes, that along with most other stringed instruments. Been playing for 20+ years. Also drums and very very poorly piano. Was in a band for a bit with minor local Dallas Area success. My primary instrument is bass. I’ve owned some cool equipment over the years.Botch said:Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I bought one identical to this one more than 30 years ago...
Don't recall what I paid for it but it was pretty inexpensive. You only get two cutting depths which are achieved by flipping the plate that's before the blade. It came with a plate you can swap out to make julienne cuts but it sucked if you tried to julienne anything tougher than an apple. I threw it away years ago as too many of the "teeth" were bent.I do also have a couple of Benriners and a Bormer but 90% of the time I use my old one as it is simple and extremely easy to clean.I've only sliced a finger on a mandoline once in my life and it was totally my fault - just pay attention and don't get too greedy. When you've sliced the item down enough that it is stable to use the gripper/pusher thingy be sure to use the gripper/pusher thingy.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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