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Slicer or mandoline advice

Slicer or mandoline advice (post #68986)

Lori on Mon, 01/18/2010 - 13:21

Kitchen Equipment

I would like to buy a hand slicer or mandoline. I thought FC did a review a while back, but can't seem to locate it. I've never used a slicer before, always my own knife skills. However, I have just returned from the south of France and want to recreate the fresh sliced artichoke salad I ate every day. I think a mandoline is the best tool for the job.

What's the best brand out there? OXO pops up a lot, but is it the best?

Is a V-blade better? Why?

Any advice on brands or usage would be super helpful. Thanks all!

Lori B

Best,

Lori

~What's in the heart, comes out through the hands~

I have this Bron. Don't (post #68986, reply #1 of 7)

by Jean in reply to Lori [original] on Tue, 01/19/2010 - 04:37

I have this Bron.
Don't bother. It's clunky and scratches your counters and is difficult to store. You're better off with one of the hand held ones. My red Kyocera is adequate for my needs but I've never tried a v-slicer. Maybe someone else will weigh in about those.

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Hey I've never tried this (post #68986, reply #5 of 7)

by jainscott in reply to Jean [original] on Thu, 01/28/2010 - 23:16

Hey I've never tried this hand slicer .. can you tell me the benefits and usage of this hand held slicer ?

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http://www.amazon.com/s/ref=n (post #68986, reply #6 of 7)

by Gretchen in reply to jainscott [original] on Fri, 01/29/2010 - 07:48

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keyw...

I'd also look at the Oxo that others are talking about

Most especially, I wonder where you are going to get good artichokes to make your salad for most of the year.

ETA--I just saw the Kyocera at my local supermarket on their tools aisle.

Gretchen

Nice one ...where you bouht (post #68986, reply #7 of 7)

by clarencealvin in reply to Jean [original] on Sun, 03/14/2010 - 22:50

Nice one ...where you bouht this ?

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The version that Jean (post #68986, reply #2 of 7)

by StevenHB in reply to Lori [original] on Tue, 01/19/2010 - 09:00

The version that Jean identified is expensive - $150 or $200 but it's the gold standard and probably most appropriate for restaurant use.

I have a cheap (~$30 when I bought it) Japanese version. No counter scratching and relatively easy to store.

Regardless of what you buy, BE CAREFUL. It's really easy to slice a bit of finger along with whatever food product you're working with.

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I'll throw my vote in with (post #68986, reply #3 of 7)

by sanderson in reply to Lori [original] on Tue, 01/19/2010 - 21:31

I'll throw my vote in with Jean and Steven...I have a less than $10.00 Chefmate brand mandoline slicer from target and it's fine. I've had one at work for over ten years; I had the maintenance guys sharpen the blade five years ago (fastened with philips head screws). It has a straight blade and three inter-changable bars to change the cut depth and two julienne widths. At work I make the kids wear a kevlar glove until they're pretty sure of what they're doing. We use it everyday for salad bar prep.

Ihad a nice Miu, heavy, (post #68986, reply #4 of 7)

by Gretchen in reply to Lori [original] on Wed, 01/20/2010 - 07:29

Ihad a nice Miu, heavy, professional, got on a great price from Amazon. Never used it and gave it to DSIL for Christmas this year because he WILL use it. I have made gratin potatoes and veggie chips quite adequately with my chef's knife.

Gretchen

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Slicer or mandoline advice