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Login Here Signup Here Signup using FacebookResearching 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!
Comments
I looked at the Benriner slicers and liked the vertical one better because the weight is on the “what-ever” you’re slicing, gravity. I bought a Saladacco instead because it makes thinner noodles. I still want a mandoline though because they serve different purposes. I used one recently and was amazed at how thin the slices were and how fast it was to cut whole onion. I’m not sure if a strait mandoline or a V-cut works better.
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.
Thank you, anyone else?
Squirrel, are you slicing quickly or slowly? The one that I used for the onions worked better when I sped up my rythme. I have an OXO mango splitter and it’s a neat gadget.
Interesting, I’ve been wanting to get a mandoline but wasn’t sure what to do. And I guess I still don’t know what to do! haha. Hopefully someone out there can give some more tips! I guess the big question is the V or straight blade?
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.