Cookaholics Bulletin Board

After looking at that awesome potato chip recipe, I've decided I need a mandoline. Question is, what to buy? I see them in every price range, from cheapie to very expensive.

What do you guys have/use/prefer/recommend. I'm pretty sure I want one with a guard, not the cheapest, but I don't want to drop $$$$$ on it either.

Or, can the potatoes be sliced thin enough in the food processor. Not sure what size my blade is - whatever came with the machine (an old, old Cuisinart).

Thanks.

trink.

We use this Zyliss Mandoline. It has different inserts for each thickness - that could be considered either a blessing or a curse, I guess. It's neither too expensive nor too complicated.



The inserts go into a holder that attaches to the top of the slicer for storage. I guess that makes it take up a bit more storage room than a truly knob-adjustable mandoline. The thicknesses are 1/32, 1/16, 1/8, and 1/4, plus julienne inserts in 1/8 and 1/4 (they're all marked in millimeters on the inserts). The fingerguard is designed to slide in a track on one side of the slicer, and this works for the most part. I get tempted to just hold the potato (or whetever) but the blade works as well on the ends of fingers as on food...

Trink,

I have a Bron mandoline and love it. It's all stainless steel and very stable. You can find it on sale (especially now given the economy) so should be able to find it south of $150.

Amy

I have the OXO V-blade and think it's fantastic. And its only $40 or so....

Trinket,

CI, Consumer Reports, and my own experience have all supported the recommendation that you either want an inexpensive v-slicer ($50) or you want a top-end French stainless steel mandoline ($300). Anything in-between won't work any better (and may work less well) than the $50 v-slicer, but will cost more.

I love my Oxo...about $60
ilene

I'd really recommend the inexpensive V Slicer, too -- easier to clean and store and they do an excellent job. The Oxo one is good. The only problem actually with all of these is the guards--which never really seem to work on everything. Take the extra money and invest in either a steel mesh glove or very, very thick terry cloth gloves and use those to protect your hand when you slice. Gives you a lot more control and I think is a lot safer since the potatoes, etc. always seem to detach from the guards just as you're getting close to the blade.

I'll go with Amy, we have a Bron and it does what we need.

I do things in large quantities and with things likes pickle slices I will not use the gaurd and set the cucumber stub aside. Then when I get to the end I will do all of the stubs with the guard.

Works for me.

I have a really good electric slicer than only gets used one day a year now (the day we slice all the cukes for our pickles). Could I use it to slice potatoes? Sweet Potatoes?

I have a cheap plastic Benriner like this http://www.amazon.com/Kyocera-carbon-BN1-Benriner-Japanese/dp/B0000VZ57C and it's great. The only drawback I find is that it doesn't have legs so you have to brace it if using it over a board. Still once you find a perfectly sized bowl to lay it over, that solves the bracing issue. I love this thing and use it a lot. Just did 10 lbs of potatoes for scalloped. Like Warner, I put aside the ends until I have a few to use with the pusher. They are not fun and someday I will get a glove.

edit: OK, not sure why the url didn't show up as a link. I used the URL tool up top.... Advice?