mandoline slicer

[SmokinEdge]

This is what I use as it is. It has some stupid safety pusher for the vegetables but it has small spikes in it to grip the veggie and they will get into the blade and nick it, so I run it without. I once sliced the whole edge of my thumb off with it and I run it now with the upmost respect and caution, go slow and easy. chef k-dude

 

[sawhorseray]

Sold ! Be here Monday .
Thanks bud .

I'VE BEEN TOLD TO ORDER ONE FOR XMAS. WHICH ONE DID YOU GET RICH? RAY

 

[chopsaw]

I'VE BEEN TOLD TO ORDER ONE FOR XMAS. WHICH ONE DID YOU GET

Norm suggested this one he has . The OXO stuff I have is good quality . Looks like a good one .

https://www.amazon.com/dp/B0716HGWWK?th=1&tag=foodandwine-onsite-prod-20&ascsubtag=6944616%7Cnfb0b20e8991447738b92070f7a7d598d13%7CB0759Q7VZV%7C1732627570350%7C%7C

 

[clifish]

Norm suggested this one he has . The OXO stuff I have is good quality . Looks like a good one .

https://www.amazon.com/dp/B0716HGWWK?th=1&tag=foodandwine-onsite-prod-20&ascsubtag=6944616%7Cnfb0b20e8991447738b92070f7a7d598d13%7CB0759Q7VZV%7C1732627570350%7C%7C

Rich, 3X cost of soe other suggestions here, what sold you?

 

[chopsaw]

what sold you?

OXO makes quality products . Norm mentioned the America's test kitchen review . I watch a lot of Test kitchen and pay attention to the reviews . Looks to be solid and non skid during use .
I like the blade options and the way it changes out , plus the storage of the blade not in use .

Less awkward to use leans towards safer use in my eyes .

 

[choochooman442]

I have had a Benriner Japanese model for 15 yrs. I use it a lot. This is seen in most every commercial kitchen I have seen in person or on cooking shows. Notice that the blade is angled, this makes the cut a shearing action and the cut is easier than the ones where the blade is at 90 degrees to the board. I honed the blade on my diamond stones to 1000 grit and in 15 yrs have only had to sharpen it once.

On Amazon $37.00

https://a.co/d/45hMmMA

 

[Fueling Around]

My last unit is a cheapie from Walmart. A bit small at times, but mostly happy.

Just remember to always wear safety gloves with those things! I wont even pick one up with out them.

I have a C shaped scar on a knuckle from not using a glove. The idiotic handle wouldn't have prevented the extra cut as I was slicing a carrot.
Reminds me of PJ and the food processor. She tried to push the last of of the cabbage with her fingers. Nipped the flesh off the long finger tip. Howard said it best, F'd the cole slaw

 

[sawhorseray]

OXO makes quality products . Norm mentioned the America's test kitchen review . I watch a lot of Test kitchen and pay attention to the reviews . Looks to be solid and non skid during use .
I like the blade options and the way it changes out , plus the storage of the blade not in use .

Less awkward to use leans towards safer use in my eyes .

THANKS RICH, SANTA SAYS ONE HAS ALREADY BEEN LOADED ONTO THE SLEIGH! RAY

 

[forktender]

Just remember to always wear safety gloves with those things! I wont even pick one up with out them.

You beat me to it, Brian.

 

[normanaj]

Looks to be solid and non skid during use .

This^.

 

[chopsaw]

THANKS RICH, SANTA SAYS ONE HAS ALREADY BEEN LOADED ONTO THE SLEIGH!

You thank me , I'll thank Norm . Can't forget Newglide for starting the thread .

I bought him this last year . Uses it mostly for shredding cheese . He makes a lot of mac and cheese and grates it all himself .

Amazon.com

 

[Newglide]

Thanks for the recomendations, How do they do with soft stuff like tomatoes?

 

[chef k-dude]

I'm not sure I've tried tomatoes on the mandoline. I dont really use mine much in general because I tried to adopt the less gadgets chef mantra years ago and try to do as much with my knives as possible. Trying to remember, but I think the primary use for our mandolin is scalloped potatoes, etc.. but our food processor makes even faster work of that! I think I forgot that fact last time I made scalloped potatoes and broke out the mandoline. It takes longer to clean the food processor than it does to blast sliced potatoes with it! Either way you have something that needs washed, mandoline bieng easier but slower if being careful.

This is what I use as it is. It has some stupid safety pusher for the vegetables but it has small spikes in it to grip the veggie and they will get into the blade and nick it, so I run it without. I once sliced the whole edge of my thumb off with it and I run it now with the upmost respect and caution, go slow and easy. chef k-dude

View attachment 708155

I thought the spikes were a problem too but at least on our Mandoline, the food holder is designed that it cant get those spikes in the blade if you make sure the holder is riding on the sides of the mandoline as you get close to the blade. I've had it go "off the rails" and "feel like" its going awry but never saw any damage to the blade or anything, and no plastic shavings, so I dont know what that "feeling" is!

OXO makes quality products . Norm mentioned the America's test kitchen review . I watch a lot of Test kitchen and pay attention to the reviews . Looks to be solid and non skid during use .
I like the blade options and the way it changes out , plus the storage of the blade not in use .

Less awkward to use leans towards safer use in my eyes .

I've been happy with most OXO products as well. ATK is a great show for product reviews. I was really surprised when they were testing broths, the result winner was Better Than Bouillon!...Over all the canned broths they compared. Sure is a better storage situation.

 

[chopsaw]

result winner was Better Than Bouillon!...Over all the canned broths they compared. Sure is a better storage situation.

I saw that one , and was surprised as well .
Look for Orrington farms as an option for dry storage broth bases .
Makes a great seasoning too , but use it in place of your normal salt .

Minors is the one if I have the fridge space , but it's pricey . The roasted garlic is almost a must have around here .

 

[clifish]

I saw that one , and was surprised as well .
Look for Orrington farms as an option for dry storage broth bases .
Makes a great seasoning too , but use it in place of your normal salt .

Minors is the one if I have the fridge space , but it's pricey . The roasted garlic is almost a must have around here .

I just stumbled on the Orrington farms powder and it is way better than BTB and lasts longer.

 

[chef k-dude]

I saw that one , and was surprised as well .
Look for Orrington farms as an option for dry storage broth bases .
Makes a great seasoning too , but use it in place of your normal salt .

Minors is the one if I have the fridge space , but it's pricey . The roasted garlic is almost a must have around here .

I've tried the Minors, I wasn't as impressed as some folks. I will definitely try the Orrington's. Very reasonable on Amazon.

I use granulated bouillon in place of salt in several recipes. Knorr makes a tomato (chicken based) bouillon that works well for amping up tomato sauce and I use it in my standard tomato based chili instead of salt. Well, there ARE couple other salty ingredients but I dont add any just regular sea or kosher salt.

 

[SmokinEdge]

+1 on Knorr

 

[clifish]

I've tried the Minors, I wasn't as impressed as some folks. I will definitely try the Orrington's. Very reasonable on Amazon.

I use granulated bouillon in place of salt in several recipes. Knorr makes a tomato (chicken based) bouillon that works well for amping up tomato sauce and I use it in my standard tomato based chili instead of salt. Well, there ARE couple other salty ingredients but I dont add any just regular sea or kosher salt.
View attachment 708208

and the orringtons last quite a while in the pantry. I have only used the chicken and beef, but I believe there are other flavors. I particularly like making Quinoa with it, the grain really soaks in the flavor.

 

[JIMSMOKES]

we got this simple OXO many years ago. still great. ditto on the gloves. I'm on blood thinners and nipped a knuckle and it was a blood bath. endup having to some of that "wound cement" to stop the bleeding. now only mama is allowed near it.

https://www.amazon.com/OXO-Good-Grips-Simple-Mandoline/dp/B00JVSVMJU?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A1MXFBSEZT410T&gQT=1

Amazing how just a lil nick will bleed forever ain't it.

 

[cpaysonc]

I've got a Benriner Japanese mandoline, love the simplicity of it. Ultimately though, I almost always opt for an appropriate knife and a sufficiently sized cutting board. The mandoline slicer screams "danger" to me.