The Best Mandoline Slicer

The Best Mandoline Slicer:  Mandoline slicers aren’t just for professional chefs. They are more than just a sharp slicer. Having the right tools can improve your slicing skills and can significantly shorten your food prep time. Kitchen experts say convenient height adjustments, fast clean- up, and a comfortable hand guard are the most important features in a mandoline slicer. We often see cooks turning to a mandoline for large and difficult slicing tasks. Mandolines are good for slicing vegetables in a variety of thicknesses more quickly and evenly verse the work of a knife. Most mandolines can also be used for slicing french fries, crinkle and waffle cuts and even shred, dice or cube.


How to use a mandoline slicer: When deciding on your purchase know this: experts and owners both agree that you don’t need to spend a lot to get an outstanding mandoline. When on the hunt for the best slicer you will see various models varying in price; some stainless steel ones can cost over $200 and plastic slicers can go for as low as $25. Models with a higher price tag don’t perform any better than mandolines costing $50 or less. When dealing with mandolines, it’s important to keep your safety in mind. This means making sure the blade is razor sharp and properly using the hand-guard regardless of the comfort. It’s essential to be aware and alert when using a mandoline, and just as important to buying one that has positive review for blades that are easy to change and for a safe hand guard.

  • most popular and basic mandoline cut
  • varies in thickness depending on platform and blade
  • traditional slices with straight edges
  • similar to ripple cut
  • mostly used for cutting potatoes into waffle fries
  • available on some mandoline models
  • can be used to add presentation to dishes
  • long thin strips (similar to matchsticks)
  • often used for carrots, celery, potatoes and other vegetables for salads and stir fries
  • decorative cut
  • thickness can be adjusted depending on mandoline- generally thin but not paper thin
  • small v-shaped ridges up and down the sides of the cut food
  • popularly used for making ripple cut fries and sweet potato fries
  • also referred to as crinkle or ruffled cut
  • requires a large and firm vegetable with a straight edge

This entry was posted in: Uncategorized on June 3, 2015.