I own two mandolins: The French-made, stainless-steel Bron Professional requires that the cook devote sufficient time to become proficient in its use. I use the Bφrner V-slicer much more frequently. Its well-designed & durably constructed from ABS plastic which ensures that it will stand up to tough usage. The V-slicer is ideal for making rapid processing of vegetables for mirepoix, for slicing apples for tarts, or onions for chowder. Thin or thick slicing, julienne or batonnet all in all, a tool which I would recommend for anyones batterie de cuisine.
I'm not 100% sure you have to study too much to master the Bron, as we have one and -- unlike our wonderful $25 Asion market number -- I have yet to take a fingertip off with it.
That aside, we picked the Bron when we lost the blades for the cheep-o madolin. It cost about $100 and, while I can't say it is four times better than the inexpensive version, it was much cheaper than other "professional" mandolins and a delight to cook with.