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Mandolines

mamster

By mamster
in Kitchen Consumer

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palo

palo

Posted
Posted

I'm partial to the Börner V-7000WH VPower V-Slicer which I've had for years. I find the geometry of a "v" blade gives me easy cutting with less effort/force. Aside from the usual things I find it slices salami types of meats quite nicely. Expensive but worth it.

 

p

Smithy

Smithy

Posted
Posted
Just now, palo said:

I'm partial to the Börner V-7000WH VPower V-Slicer which I've had for years. I find the geometry of a "v" blade gives me easy cutting with less effort/force. Aside from the usual things I find it slices salami types of meats quite nicely. Expensive but worth it.

 

p

 

That's funny, and goes to show why we're lucky to have choices. :) When I tried a V-slicer (don't remember the brand..Oxo, maybe?) I found the apex of the V to be a pinch point. Stuff jammed in there. I took it back.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

AlaMoi

AlaMoi

Posted
Posted

I have the full size OXO version.  it works splendidly.

it does have an advantage - the blade slide outs, on can hone/polish/sharpen the blade.

one can indeed mangle one's finger tips - this I find is due to the desire to use the 'item' to the last mm/slice/0.001th degree.

I have learned . . . . there is a certain rather minor amount of waste one must accept when rapidly passing one's fingers over a razor sharp edge.

enough is enough.  insisting on pushing it further-further-to the- max..... and you get blood.

just did a batch of cuke & onion 'salat"

common sense applies

DSC_0044.JPG

  • Like 6
  • 1 year later...
lindag

lindag

Posted
Posted

I succumbed to  Benriner Super Slicer mandoline.

41TN3i4wyCL._AC_.jpg

Noting that it was top rated by CI as being extremely sharp.  My old mandoline gave me badly damaged knuckle when slicing rutabaga (while wearing a no-cut glove). 

Note that the price has nearly doubled! from the time it was reviewed.

  • Like 2
  • Thanks 1
blue_dolphin

blue_dolphin

Posted
Posted

I bought a new pair of cut-resistant gloves (eG-friendly Amazon.com link) a couple of months ago and am very happy with them.  They come in sizes down to X-small (what I got) and provide so much more dexterity than the bulky kevlar ones that had at least an inch of empty space at the end of each finger.  I'm still very careful and push small pieces through with the next larger one or use the pusher.  If you really plow your hand into a blade with a lot of force, I can't say it will protect any better than the ones that failed @lindag but the improvement in dexterity seems to help me be aware of where my fingers actually are so I thought I'd pass it on in case anyone else with small hands struggles with bulky gloves for this purpose. 

 

heidih

heidih

Posted
Posted
On 7/21/2019 at 8:22 PM, Kim Shook said:

  What I'd love to find is something that I keep hearing I should be able to find in any Asian shop that sells kitchen supplies and haven't yet - I want a small, fixed blade slicer that would slice very, very thin slices of things about as wide as a cucumber and radish.  I slice both of them almost daily and I especially love paper thin radish slices.   

I realize this is an old post/question but this is where the topic opened for me this morn. I had 2. One in garage and I canlt reach it. The other I kept in a kitchen drawer until "she who shall not be named" borrowed it and cracked it (how?!?). Both were from Japanese "dollar" stores like Daiso. One side has rough round holes perfect for ginger grating. 

  • Sad 1
gfweb

gfweb

Posted
Posted (edited)

I have the old style fixed-blade Microplane v-slicer. A sturdy workhorse.

 

I have a kevlar glove that I never use unless there are annoying distractions (not Henry) going on where I'm slicing.

Edited by gfweb (log)
Kim Shook

Kim Shook

Posted
Posted
22 minutes ago, heidih said:

I realize this is an old post/question but this is where the topic opened for me this morn. I had 2. One in garage and I canlt reach it. The other I kept in a kitchen drawer until "she who shall not be named" borrowed it and cracked it (how?!?). Both were from Japanese "dollar" stores like Daiso. One side has rough round holes perfect for ginger grating. 

You know I finally did find one.  And it turned out too thin slices.  😄  They were so incredibly thin that they were actually floppy and not crisp anymore.

Kim

Kim's Cookbook

What Fresh Hell is This?

heidih

heidih

Posted
Posted
5 minutes ago, Kim Shook said:

You know I finally did find one.  And it turned out too thin slices.  😄  They were so incredibly thin that they were actually floppy and not crisp anymore.

My now gone FIL liked that aspect and had me take him to buy one. Different strokes ;)

  • Haha 1
  • 3 years later...
Ddanno

Ddanno

Posted
Posted (edited)
15 minutes ago, weinoo said:

I've had this Matfer Bourgeat mandoline for 20+ years (and I can't believe how expensive they are now)...

 

image.png.d09f35b4df3f0b6abeeaa18ffffb3dfb.png

 

If I've used it more than twice a year in that time, I'd be overestimating.  It's semi-annoying to set up, and more annoying to clean.

 

So yesterday, this arrived...

 

IMG_4760.jpeg.8f266d0048ab53fda30ad0bcc422ba95.jpeg

 

And I plan on using it a lot more.

 

Perfect for dauphinoise.

 

You can probably flog the Matfer for more than you paid for both of them!

Edited by Ddanno (log)
  • Like 1
KennethT

KennethT

Posted
Posted
27 minutes ago, weinoo said:

I've had this Matfer Bourgeat mandoline for 20+ years (and I can't believe how expensive they are now)...

 

image.png.d09f35b4df3f0b6abeeaa18ffffb3dfb.png

 

If I've used it more than twice a year in that time, I'd be overestimating.  It's semi-annoying to set up, and more annoying to clean.

 

So yesterday, this arrived...

 

IMG_4760.jpeg.8f266d0048ab53fda30ad0bcc422ba95.jpeg

 

And I plan on using it a lot more.

I've had a super benriner for 20+ years and love it.  I used to use it a lot (especially when I used to make a lot of green papaya salad).  Easy to clean, and takes up only a little amount of space when not in use.

  • Like 3
Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

It looks quite similar to the one that I bought in the grocery store the other day for $3. I used to have one like the first one that you showed but every time I finally got it set up, I realized I was too scared to use it. For the amount of cooking that I do, the cheap little Supermarket version suits me just fine.

20250817_124000.thumb.jpg.a5fb8c45dd845b2a2a4544da4163a0c8.jpg

Edited by Tropicalsenior (log)
  • Like 4

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

gfweb

gfweb

Posted
Posted

I use the heck out of my simple V-slicer.

 

But if it required assembly, I'd probably use a knife for all but the biggest jobs.

 

 

rotuts

rotuts

Posted
Posted

@weinoo

 

way back when , I was thinking about getting the Matfer.

 

it was not overly expensive , and sent from FR  ( cheaper )

 

but I went w two version of the Japanese slice you have .

 

One ( the smaller one ) was the color of yours.

 

the other , a bit larger , but still not that big

 

was a green-blue 

 

Ive use them extensively and still do .

 

nice stuff 

 

 

  • Like 1
ElsieD

ElsieD

Posted
Posted

I too had a mandoline I was afraid to use.  I think it was a Bron.  In any event, I donated it to the Shepherds of Good Hope's kitchen.  They were glad to have it and I went out and bought an Oxo.  

  • Like 1
Tropicalsenior

Tropicalsenior

Posted
Posted
3 minutes ago, ElsieD said:

I donated it

I sold mine to a guy from Canada who claimed to be a chef. He promptly sliced three fingers and wound up in the emergency room.

  • Sad 3

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I evaluate a lot of kitchen products.  I have more than half a dozen mandolines.  But my favorite is one I actually purchased:

(eG-friendly Amazon.com link)

 

This model exists in exact clones for a lot less.  I've ended up in the emergency room after slicing myself with a knife.  So far not yet from a mandoline.

 

 

  • Thanks 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Smithy

Smithy

Posted
Posted
15 minutes ago, JoNorvelleWalker said:

I evaluate a lot of kitchen products.  I have more than half a dozen mandolines.  But my favorite is one I actually purchased:

(eG-friendly Amazon.com link)

 

This model exists in exact clones for a lot less.  I've ended up in the emergency room after slicing myself with a knife.  So far not yet from a mandoline.

 

 

 

It appears to me that this one by WELTOHMH (eG-friendly Amazon.com link) is one such clone. Do you agree? I note that it's marked down right now, from $39.99 to $28.99.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

rotuts

rotuts

Posted
Posted (edited)

These were the ones ic mentioned 

 

dd.thumb.jpg.c0ba47dc1819b1eae9470da6805230f5.jpg

this was a long time ago.  

 

less $$ then , but a purchase that needed thought.

 

 

Fine stuff then , and still fine in my drawer now

 

Edited by rotuts (log)
  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
34 minutes ago, Smithy said:

 

It appears to me that this one by WELTOHMH (eG-friendly Amazon.com link) is one such clone. Do you agree? I note that it's marked down right now, from $39.99 to $28.99.

 

Yes, and here is another I have that's a few cents cheaper

(eG-friendly Amazon.com link)

  • Thanks 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

weinoo

weinoo

Posted
Posted
1 hour ago, rotuts said:

These were the ones ic mentioned 

 

dd.thumb.jpg.c0ba47dc1819b1eae9470da6805230f5.jpg

this was a long time ago.  

 

less $$ then , but a purchase that needed thought.

 

 

Fine stuff then , and still fine in my drawer now

 

 

I got the Super (I think there are 3 variants) for $43!

 

And I believe, that just as is often with Japanese knives, the Benriner is probably the sharpest of the blades.

Mitch Weinstein aka "weinoo"

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