Mandolin kitchen slicer professional#

The hand guard was easy to use on medium-sized to smaller veggies, but might feel awkward and unnecessary for larger, bulkier items-luckily, this set also includes a cut-resistant glove to use as well. We used the slicing blade to cut through all types of vegetables and found the cuts to be quick and even. The mandoline can do julienne cuts or straight cuts along with grating. The standalone spiralizer can cut large or small julienne strips or ribbon slices, while the dicer blades offer two different sizes. This model features five easily interchangeable blades and a dial to adjust cutting thickness, so your cuts are always the right size. Not just a mandoline, this can also chop, grate, spiralize, and store, so it’s a great tool for cooks who love their vegetarian food recipes. The non-slip 'feet' are another nice touch that makes slicing over a bowl or cutting board even easier. Overall, the three slicing options covered all of our tasks with very little difficulty. We also liked how secure and comfortable the mandoline was to grip for being so small.

With tomatoes, the slices were a bit uneven but still solid. We found that it made for nice thin slices of potato, and we were able to slice a full-size cucumber in about 30 seconds. While testing out the mandoline, we noticed that it was actually easier to slice firmer produce, whereas softer produce was occasionally more difficult to handle. Unlike other models, this one does not make julienne, wavy, or French fry cuts. It is dishwasher safe, and it comes with a hand guard. Since part of the mandoline is clear, it's easy to see the slices below and know how much you’ve cut. It has a non-slip handle, and the non-slip “foot” on the end keeps it from slipping around on the work surface. This hand-held OXO mandoline slicer adjusts to three different thicknesses for fruits and vegetables. OXO Good Grips Hand-Held Mandoline Slicer Review Replacement blades can be purchased separately, as well, so you will be able to keep using your mandoline for years.īlade Style: Japanese | Thickness Settings: Variable knob | Blades Included: Straight This is top-rack dishwasher safe, but hand washing will help preserve the blade's sharpness. The only caveat is that this Benriner model doesn't come with a variety of blade options, but if you are just looking for straight cuts, it will suit you just fine. Cuts are even and consistent, with no snagging, because the blade is very sharp. The wide-body construction allows you to cut without feeling restricted, and the hand guard isn’t limiting. We love it for slicing cabbages and daikon, but it still works well for smaller vegetables-even little radishes and potatoes (just be sure to use the included hand guard). The variable knob underneath allows you to select a variety of thicknesses, though there are no markings on the dial for precise measurements. If your kitchen needs include slicing bigger vegetables, like extra-large russet potatoes for chips or heads of cabbage for a coleslaw recipe, this is the tool for you.īoasting a 6.5-inch-wide cutting surface, this mandoline has a large stainless steel blade that slices right through just about anything.

Mandolin kitchen slicer professional#

There's a reason why Benriner is often mentioned as the mandoline of choice in many professional kitchens: This Japanese-built slicer is simple in design, but it's also a real workhorse. Dozens of tomatoes, radishes, potatoes, carrots, zucchinis, and bell peppers were sliced into various sizes and styles, from straight and julienne to crinkle-cut and wavy, to test their multitasking capabilities and make sure these tools are truly the best mandolines on the market. To help you find which mandoline is right for your kitchen endeavors, we tested them side by side and evaluated each on design, ease of use, convenience, size, cleaning, and overall value. A mandoline replaces a knife for making those perfectly even cuts, and it’s particularly useful for making super-thin cuts for potato chips that are difficult with a knife. While uniform cuts make food look more presentable, they also mean that the food will cook evenly, so some bits won’t be soft while others are still crunchy. Some home cooks can handle a knife skillfully, though most don’t have as much practice as professional chefs, so their cuts are less likely to be identical. Slicing foods evenly is a skill that chefs learn in school and perfect over time.