Mandoline/Turning Slicer Questions

rawness

Researching mandolines/turning slicers and had some questions:

What is the difference between the horizontal vs. vertical turning slicers? Do you have a preference? (I’ve been looking at Benriner ones.)

If I get a turning slicer, will I find a mandoline still useful? And, any opinion between Benriner smaller vs. larger size? How about straight vs. v-shaped blades?

Any other general thoughts/opinions regarding these tools would be much appreciated!

Squirrel

I bought the OXO mandoline – black / stainless. It’s nifty cause you can turn the knobs to adjust for various thicknesses. They are pre-set, so you know exactly what you are getting. They do have a paper-thin option (about 1/16”) but I could not get the paper thin slices working well for me, especially on raw jicama and beets.

So I returned it to Williams-Sonoma and “upgraded” to the De Buyer “La Mandoline Swing” (also stainless with a few plastic parts). I am still having problems with the paper thin slices, and the runway doesn’t have any set widths that you can adjust to…so you have to keep adjusting and playing.

Both of these mandolines are straight-blade. I would only assume that the v-blades mandolines are easier to cut on, but they seem to be harder to find. Especially in stainless.

I am not happy with the De Buyer mandoline either, and I’m wondering if the OXO wasn’t a better bet.

Perhaps it’s in the technique…and not the mandoline itself…
any thoughts, anyone??

Thank you.

rawness

Thank you, anyone else?

Squirrel

Hi 123,

I’ve tried quick and slow. When I go quick, I put too much pressure on the runway which distorts my cut (makes one side thicker).

I’ll check out the mango splitter – I always love a neat gadget.