Can't decide between spending $20 vs $200.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Get the $20 one. I've had mine for 12 years and have more than gotten my money back on it. I use it frequently and it makes my kitchen life so much easier! Just please, please use the hand guard.
Sam is a trusted home cook.
Yes, But don't bother with the really expensive one, or the ones with multiple blades.
I rarely use those. The simple Japaneese Beringer slicer is just fine. They really shine for making paper thin consistent cuts. The 'tooth' blade insert on those make nice garnish slices. They also pack flat and clean up in the dishwasher.
For those, get the one that slightly wider.
Barbara is a trusted source on General Cooking.
Second that. And if you're a klutz (like me), get the special gloves and wear them when you use it so you don't slice your finger in spite of yourself.
Cynthia is a trusted source on Bread/Baking.
Well you certainly don't need to spend $200. I waited a long time before I got one. I'm at a point where I take on new appliances or kitchen tools reluctantly. I just don't need any more "stuff", and I definitely don't want anything I won't use regularly. That said, I love mine. It's one with V shaped blades, which I really like because there is much less resistance against anything being sliced. I lovelovelove it for making zucchini "spaghetti" - which I would honestly probably never make without one. It makes any kind of slaw a snap to make. I got it about 3 years ago, and I know I didn't pay over $50 for it.
The german boerner mandolins sell for a reasonable price. I inherited mine from my mother & its been going strong for 15 years now!
The advantage of a mandolin is the beautiful uniform way it cuts, juliennes & slices, but the blades are viciously sharp. & its not easy to clean.
Don't spend a gazillion dollars. Get a cheapo japanese benriner like this one:
I've got the fancy one and i use it maybe once a year, if that much. It's kinda clunky.
And, yes! watch your fingertips!!
I have a very inexpensive mandoline--have had it for about 25 years and love it, use it frequently, and have shaved many fingernails into vegetables.
Could someone help me understand why the expensive ones are so expensive? Is the the quality of the blade? And if it's a fancy blade, would you need to sharpen it?
I have an expensive one but the thing I think is must important is... the steel glove!!! I happen to prefer my fingers in tact!
Add a touch of Paris to your kitchen.
Help Us Design the Second Product in Our Line!
A Weeknight Curry That Loves Eggs
The Word is Out
Knitting My Way to a Happy Place
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)