The ability to grind spices is one of the keys to optimal flavor. Dedicated spice grinders are excellent for larger amounts and those with removable, dishwasher-safe stainless work bowls are the best. For a half-teaspoon of allspice and a few cloves, a small mortar and pestle is the way to go.
Oh, and a Microplane for nutmeg. Almost forgot that. They make one just for the purpose.
For many ("scores") of years I managed just fine with my chef's knife, food processor and spice grinder. But very recently, that beautiful mandoline called my name -- sweet siren song it was. I sliced variable thickness of so many lovely things; it was a dream! And then I sliced a lovely thickness off my finger (reattached at the ER) ... I came right home and threw the mandoline in the garbage. So, if you decide that you want one, I totally agree with the comments about protective gloves and really, really wish I had been wearing a pair. :)
I also recommend something like a Krups coffee grinder, mentioned above, for spices (and coffee). And I'd second June that if you have a great food processor and are disciplined about using the right disc, you'll be covered for most needs. My kitchen gets cramped if I keep my food processor out on the counter, so I use my knives and mandoline more. I like the simple Kyocera ceramic mandoline, about $20. It comes with a plastic knob that you push into the food you're slicing, so it acts as a finger guard.
I have to second Abbie's vote for the OXO mandoline - definitely buy protective gloves with it if you get one. It is amazing for perfectly shaved fennel and zucchini carpaccio - i find it tough to get paper-thin slices that are properly oriented in a food processor (particularly important for fennel, which is a tough shape to get into the food processor feed tube).
If you want to grind your own spices as opposed to buying then an electric grinder dedicated to that task is key. I with Abbie, I use a Krups coffee grinder & it works great. It's possible to grind by hand but it takes a long time & doesn't yield a better result.
As for the chopping, I find that is really personal preference.
I have an expensive mandolin but I only drag it out if I'm doing a big batch of something.
I have also used the zyliss hand held slicer. You can either do straight slices or julienne. It is small enough to fit in a drawer & quite sharp (includes a food pusher to protect your digits!).
I have two food processors. I seldom use the large one because it is too bulky to leave on the counter & is a pain to drag out but I use the small one often. I feed my dog chopped vegetables & the Cuisinart 4 cup mini prep is my favorite tool for that task.
For general cooking, I love by 10" chef's knife. It is my go-to for most chopping. I am fairly well skilled with it. It can handle just about every job, is within reach at all times and easy to clean.
I think people should use what is most comfortable for them. Try a few things, see what feels best to you.
I have an OXO mandolin that LOVE (even though I had to name it Jaws and buy Kevlar gloves) it was not expensive, it's super easy to clean and use:
http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_2?ie=UTF8&qid=1383669287&sr=8-2&keywords=oxo+mandoline
I use this little fella for spices:
http://www.amazon.com/KRUPS-203-42-Electric-Grinder-Stainless/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1383669356&sr=8-1&keywords=coffee+grinder
I'm pretty obsesive about knives and slicers to the extent that I even have a professional deli slicer, two food processors, mandoline, Vitmix etc. The food processor alone is inadedquate for some jobs. A handy knife to aquire is a mezzaluna; a curved sharp blade with a handle at each end. It rocks back and forth making short work of herbs.
I'd say you definitely need a dedicated spice grinder. That could be a coffee grinder you use only for spices, or a mini processor -- if you can't find/don't want to search for a "spice grinder." The big processor could do it, but it's not your best option.
I have an expensive mandolin my sister gifted me several years ago, but I have to say it's never been out of the box. I use my Cuisinart Food Processor for all my slicing. I have an old DLC Super-Pro with all the optional blades. There are 4 extra slicing blades, and years ago when I worked for Cuisinart, I got accustomed to using all those blades to the extent I don't even think about a knife or mandolin for precision slicing. I always pull out the slicing blade I need for the job and whirl away. Whether or not you need a mandoline or a Benriner is up to you, and how much storage space you have, as well.
You definitely need a spice grinder, as a food processor can't do the work of a grinder nearly as well. The others? It depends on how comfortable you are with the slicing and chopping functionality of your food processor. Some are designed better than others in that regard. I can imagine a few special cases, e.g., slicing Brussels sprouts for salad, where a mandoline might be better, but then again, I don't how well your food processor would handle that task. (Mine would probably not produce the desired results.) I'm interested in what others have to say about this! ;o)
9 Comments
The ability to grind spices is one of the keys to optimal flavor. Dedicated spice grinders are excellent for larger amounts and those with removable, dishwasher-safe stainless work bowls are the best. For a half-teaspoon of allspice and a few cloves, a small mortar and pestle is the way to go.
Oh, and a Microplane for nutmeg. Almost forgot that. They make one just for the purpose.
As for the chopping, I find that is really personal preference.
I have an expensive mandolin but I only drag it out if I'm doing a big batch of something.
I have also used the zyliss hand held slicer. You can either do straight slices or julienne. It is small enough to fit in a drawer & quite sharp (includes a food pusher to protect your digits!).
I have two food processors. I seldom use the large one because it is too bulky to leave on the counter & is a pain to drag out but I use the small one often. I feed my dog chopped vegetables & the Cuisinart 4 cup mini prep is my favorite tool for that task.
For general cooking, I love by 10" chef's knife. It is my go-to for most chopping. I am fairly well skilled with it. It can handle just about every job, is within reach at all times and easy to clean.
I think people should use what is most comfortable for them. Try a few things, see what feels best to you.
http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_2?ie=UTF8&qid=1383669287&sr=8-2&keywords=oxo+mandoline
I use this little fella for spices:
http://www.amazon.com/KRUPS-203-42-Electric-Grinder-Stainless/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1383669356&sr=8-1&keywords=coffee+grinder
I have an expensive mandolin my sister gifted me several years ago, but I have to say it's never been out of the box. I use my Cuisinart Food Processor for all my slicing. I have an old DLC Super-Pro with all the optional blades. There are 4 extra slicing blades, and years ago when I worked for Cuisinart, I got accustomed to using all those blades to the extent I don't even think about a knife or mandolin for precision slicing. I always pull out the slicing blade I need for the job and whirl away. Whether or not you need a mandoline or a Benriner is up to you, and how much storage space you have, as well.