Mandoline

[Gail]

As my kitchen gadget topic sinks slowly in the south, I've noticed I never got any answers to my final query. Probably, there was so much info to wade through after all those posts, nobody read it.

Does anyone out there own a mandoline? Before spending the money, I'd like to get some feedback on what you think if you have one? (or do I stick with my Cuisinart?)

Yes? No? Don't bug us??

[Deanna]

I don't have one, dear. I have two sizes of Cuisinart and a selection of wonderful (expensive) knives, along with a wooden chopping block that I'm very fond of.

The mandoline looks cool, makes nicely uniform slices...but I'm trying to be practical and think that I can live without it. Yet another gadget to find a place to store...maybe up there on the top shelf of the pantry alongside the manual pasta machine??

I'm feeling the same way about the mezzaluna I've been wanting. Now WHAT can a mezzaluna do that my knives and chopping board can't??

http://a1412.g.akamai.net/7/1412/243/0011/www3.williams-sonoma.com/products/M/J/s909648-2ht.jpg

[Gail]

A teeter-totter for mice? http://www.cookinglight.com/bbs/biggrin.gif

[Marsha]

I have a big old expensive French mandoline & I rarely use it - my Cuisinart does fine as do my knives. It would be essential for baked potato chips or if you want to potato-crust a nice piece of fish & have it cook uniformly (translation - I can live without it!). I've seen some TV chefs in the UK use the cheap plastic one to good advantage....I've also heard it called "the finger slicer".....

[Mamasue]

Gail....you are sooooo funny and quick too! You have me laughing out loud to myself! LOL
I do want a madoline even though I have my Henschel knives. I want one so that I can thinly slice vegetables which I have a hard time doing with knives.

Deanna....I have a mezzuluna and had to have it just because it was ITALIAN....its been collecting dust ever since I brought it in the house.

[alisome]

Hi Everyone! I have a tool that's simpler with just one blade instead of two. I picked it up when I was visiting my mom in Alaska, the eskimos call it a "ulu" they use it to skin their catch, I use it to make chicken strips or mince herbs. It takes some concentration or else you will slice your finger but it's kinda cool!

[Gail]

Originally posted by Marsha:
I have a big old expensive French mandoline & I rarely use it - my Cuisinart does fine as do my knives. It would be essential for baked potato chips or if you want to potato-crust a nice piece of fish & have it cook uniformly (translation - I can live without it!). I've seen some TV chefs in the UK use the cheap plastic one to good advantage....I've also heard it called "the finger slicer".....

Yes, potato crusting is just what I want it for-- but if the Cuisinart would do as well, maybe I shouldn't bother.

You've got me freaked about the "finger slicer." Whenever I grate carrots or potatoes by hand, I'm not being figurative when I say "I put quite a lot of myself into my work..." http://www.cookinglight.com/bbs/eek.gif

[BethR]

I don't have a mandoline but I have a relative who cut his finger pretty badly on one! At the last Pampered Chef party I went to, I was very tempted to buy their mandoline after seeing how quickly it slices lemons, cukes and tomatoes -- but it was rather pricey ($45 I think). I realized that for me at least, it would become an expensive dust-collecter.

I also have a mezzaluna. I think it's such a cool knife, but I too find I just don't use it much. I always go for my trusty chef's knife instead.

Beth

[Beth]

BethR, you're being good. I've seen mandolines priced as low as about $30, but the one I've lusted after is more like $150. Of course, it's easier to talk yourself out of spending $150.

[Deanna]

Well, two of you have confirmed my thoughts about the mezzaluna. I have always thought it was a "cool" tool, but honestly, don't think I'd use it. Thanks for talking me out of it!

And Gail, your suggestion about the teeter-totter was a funny one. The only time I have mice is when Phoebe brings one IN from OUTSIDE!

[KateH]

I love my mandoline, but then again I don't have a cuisinart... (Just one of those mini-prep things that overheats every time I use it.) I have a plastic Pampered Chef mandolin, and I just whip it out of the drawer every time I want anything sliced evenly. It comes with a finger protector thingy that works well with some foods, otherwise I slice at my own risk.

The trouble with the model that I have is, alas, the blade cannot be re-sharpened. http://www.cookinglight.com/bbs/frown.gif
(I think you can on some...)

[alisome]

KateH, I have the Pampered Chef model too, but for some reason I always get off track and my finger-protector thing keeps getting sliced to death by the blade, how do I not do that? Thanks for your help!

[shoyski]

Gail, thanks for starting this. I've been drooling over the WS mandoline for years, wondering how much I'd use it. I do own a mezzaluna that rarely gets used.

[kathyk]

i have a benriner, the japanese plastic version of a mandoline. much cheaper at about $30. you can find an even cheaper version in some korean markets for $10. i also have a cuisinart but find the benriner
*indispensable* for julienning and paper thin slicing.

kathy

[Kelly]

Hi All! I also have an ulu that alisome mentioned. It is a great tool! It goes through anything - including frozen chicken. You do have to be very careful with it though - I bet it goes through fingers just as easily.

[KateH]

Alisome,
Now I wish I had a digital camera so I could photograph my mandoline and make sure it is the same as yours! My finger protector is made out of the same hard plastic as the mandoline itself. Is yours? It's like a little inverted cup with three metal prongs that stick into the food item, and it has a kind of flange that fits into the edges of the manoline. (Whoa! Terrible description.)

I'm just trying to figure out how yours is getting sliced up. Mine doesn't always stay within the edges of the mandoline, but it never gets sliced. Okay, I just tried slicing mine up -- it's impossible. We must have different models; mine is about 4 years old.

So how is it supposed to protect your fingers if it itself is not slice-impermeable?! http://www.cookinglight.com/bbs/redface.gif

[alisome]

KateH,thanks for your help! Yes, mine is the same plastic and has the 3 skewer prongs but I constantly get it off track- so I played with it today and I think I got it! Of all things I had it going backward and I was using pieces too big! I'm not real bright as you can see. http://www.cookinglight.com/bbs/tongue.gif Didn't know there was a specific direction the little prongy thing had to face. So will be ordering a replacement finger protector so as not to include plastic in my next salad http://www.cookinglight.com/bbs/smile.gif

[Beth]

allisome, don't feel bad...the first time we set up an aquarium, the guy at the store told us we had evrything we needed and it was all explained in the booklet. He reallized his mistake after we couldn't get the filter working, my husband went back to the store, and after some discussion realized that we had the filter upside down, as if the undergravel base was supposed to be the aquarium lid. Some things are not as obvious as they may seem. And then we learn...an hopefully laugh.

[Annette]

I have the Pampered Chef model, and I get the finger protector/food holder off track all of the time and have cut myself alot so it's up and away until I get my next utensil... a chainmail glove. Kathy Casey uses one, what a smart girl she is! I've turned the finger protector every whichway and to no avail it's not worth the risk. I had a sunbeam food processor and loved it! I want it back!

[Annette]

Oh! And Gail??? I laughed so hard I almost feel off of my chair!! http://www.cookinglight.com/bbs/biggrin.gif I want one of those things too as I've used one and love it as you can go so fast and your fingers aren't at risk. I did have a special 'bowl' that went with it though that conformed to the blade. I'm sure that makes a huge difference.