The blade adjuster and storage lock is located on top, right near the handle, so you can easily adjust with one hand — another unique feature. Stainless steel mandoline slicers aren't the easiest to use and often feel bulky and rough around the edges. This one from Oxo is wrapped in plastic where it matters and has an easy-turn dial makes it simple to select from 17 thickness settings, which range from millimeter to 9-millimeter slices in half millimeter increments. Plus, it can make straight, crinkle, julienne, and waffle cuts.
The large oversized handle makes for easy gripping, and the stand is wrapped in silicone for less potential slippage. The feet are also wide for a more secure stance. Five cutting blades set this mandolin apart from others on the market. Options include a standard slicer, a wavy slicer, two shredders and a grater. The attachments are grey while the body is white to help you better differentiate the blade from the body.
The body has a finger hole positioned away from the sharp side of the blade, designed to more safely remove the blades. The hand protector's knob is a bit small, but has space to protect your fingers and hand. Reviewers say it is easy to use and clean.
It comes with a storing case for the blades as well. It's also super versatile thanks to a double-sided stainless steel serrated blade that cuts in two directions; just be sure to use caution because that means it works twice as fast.
It has settings for slicing or julienning in three different thicknesses and may be used directly on the prep surface or upright in a hand-held vertical position. Unique to space saving handheld models, the Microplane Adjustable Slicer comes with an attachable julienne blade. With the slicing blade, you can create uniform slices of tomatoes to top burgers, then switch to the julienne blade to cut potatoes for a side of fries.
It's the best of both worlds! Product Reviews. Home Ideas. United States. Type keyword s to search. Today's Top Stories. The Rise of the Cleanfluencer. Here are the different types of mandolines you'll have the choose between: French mandolines are large and bulky, but secure. They take a long time to set up, and switching out the blades can be tricky.
These often offer many precise thickness levels. Japanese mandolines have a slim design with minimal accessories. They're the mandoline of choice for professionals just looking to get the job done and pack in their knife bag. The offer various thickness levels but often rely on an unmarked dial so it's hard to replicate from job to job.
V-Shaped mandolines have a V-shaped blade that cuts the food on either side unlike most mandolines that have a single blade that's positioned on an angle. In our tests, we found V-shaped blades created less drag and chances for slippage, so these are our picks for most home cooks. This one is adjustable for cuts of. The ceramic blade starts off ultra-sharp for easy cutting and it will maintain its edge for longer than similar metal blades. The mandoline includes a hand guard that grips food, keeping fingers away from the sharp blade for safe cutting every time, and the handle is easy to hold for comfortable slicing.
A hole at the end of the handle means this can be hung on a hook for convenient storage, or it can fit in a drawer easily. The standalone spiralizer can cut large or small julienne strips or ribbon slices, while the dicer blades offer two different sizes. The mandoline can do julienne cuts or straight cuts, along with grating. The mandoline and dicers fit on top of a catch tray inside a nonslip base that keeps it stable during cutting.
The catch tray is removable and can be used for storing foods that have been prepped ahead. When cutting is done, all the parts are top-rack dishwasher safe for easy cleaning. It is made from plastic with a stainless steel blade and includes a hand guard. It has a fixed straight blade that makes thick slices. This is top-rack dishwasher-safe. While they can cost a little more than other lightweight handheld models, they're known for keeping a sharp blade and slicing paper-thin slices of delicate ingredients.
This V-slice mandoline has reversible blades for two different slicing thicknesses as well as different blades for julienne and french-fry cuts. V-slicers tend to be better at cutting softer foods, like tomatoes, than mandolines with straight blades, but they work well for other types of food as well.
This mandoline is made primarily from plastic with stainless steel blades. It includes a hand guard but does not have legs. All four of the pieces fit together in a compact holder for easy storage.
It should be washed by hand. Most mandolines have an exposed blade that the food travels over for cutting, but that can be dangerous if cooks forget to use a hand guard. This mandoline is designed differently, with a feed tube that leads to the blade and a push-handle that moves the blade against the food. The handle pops up automatically, thanks to a spring, ready for the next slice, and a pusher that fits into the tube makes sure the food makes correct contact with the blade.
A julienne knob and a matchstick knob engage those blades, offering even more versatility. A catcher container holds the cut food, keeping the work surface neat. A small brush is included for safe and easy cleaning of the blades, but it is also dishwasher safe if desired.
The legs lock into place during use and fold down for compact storage in a drawer or on a shelf. The legs fold down for storage and fold up easily to keep the mandoline at a comfortable angle for cutting. The slicing table and blades are cutlery-grade stainless steel for long life and an attractive appearance.
While the julienne storage case and blade cover should be washed by hand, all the other components are top-rack dishwasher safe for easy cleaning when their job is done.
The Progressive International Prepworks Adjust-A-Slice and Julienne Hand-Held Mandoline claims the top spot because of how effortless and precise its sharp blade slices—especially when compared with pricier models we tested. Our budget pick? It's easy and comfortable to use and can save you time when you want to slice up your veggies uniformly. By Sara Tane. The most important feature of any mandoline is, of course, its blade.
The three-blade varieties are French, Japanese, and V-shaped described below under Types of Mandolines , and they all offer different capabilities. Keep in mind that some mandolines are designed at a fixed thickness while others are adjustable. If you want control over the range of thickness that you can slice, make sure to look for a model that's adjustable. One design feature to make note of is whether the mandoline is handheld or if it has a kickstand. These two options typically lend themselves to personal preferences.
Some cooks prefer to hold the tool in their non-dominant hand while others prefer to prop up a stand that supports the mandoline. Handheld mandolines typically offer more control because you can decide the angle at which you want to slice. Plus, you can position it directly over a bowl to avoiding having to transfer your sliced product from cutting board to bowl. The kickstand model which is often offered in a French mandoline allows your non-dominant hand to be free while slicing. Many feel this is safer, but ultimately, this design feature is something to feel out for yourself.
Some cooks feel that the rubber stand that secures the kickstand can be a little faulty, which is why handheld can offer more control. This tool is designed with a handful of safety features. Plus, this allows your fingers to stay inches away from the blade. Handguards come in plastic, rubber, and metal; however, the simpler plastic ones seem to do the trick because the metal ones can be a bit cumbersome. Either way, it bears repeating that a mandoline blade is extremely sharp. The larger a mandoline, the more difficult it can be to navigate, increasing the chances of an accident.
Cheaper models are likely to have a blade that will dull quicker. French mandolines, the most expensive variety, are made of stainless steel and are much larger.
This is the most classic and traditional design for a mandoline. These mandolines are typically made up of several metal parts and a straight blade that needs to be assembled before use, which can prove to be a bit cumbersome at times. This is likely the variety that you might find in a restaurant or professional kitchen because it can withstand heavy usage.
Because it's made of stainless steel, it will run you a bit more when it comes to price; however, it'll last a long time as its material is extremely durable. As far as home cooks, this style has been largely phased out simply because of how difficult it can be to use. French and Japanese mandolines both have one angled blade; however, a V-shaped blade is slowly growing in popularity.
Because of the shape of the blade, it is often not interchangeable for other shapes like waffle-cut, julienne, etc. For longer, awkwardly shaped veggies, like a carrot or cucumber, this might prove to be a bit more difficult than a straight blade.
Any way you slice it, a mandoline has pretty much one job. As such, it should be simple to figure out how to set up and use the first time. Some models, like the Kyocera and the Benriner, had brief instructions that fit on the back of the box. We also evaluated how easy it was to operate the adjustable blade and change thickness settings on the slicer, and the difficulty level of swapping blades for models that offered alternative cuts.
We were looking for blades that were easy to remove and install without requiring too much contact. At its most basic, the mandoline needs to cut. We evaluated how easily it sliced while testing the full range of thicknesses and specialty cuts.
Some mandolines faltered when the setting was placed at the thicker end of the spectrum. Others showed signs of strain on sweet potatoes , which have more resistance than less starchy vegetables like cabbage and radish.
We also evaluated the quality and consistency of the cuts. Were thicknesses even? Were cuts straight? All of the models we tested came with hand guards, which, in theory, can be used to grip the fruits and vegetables while slicing to ensure that your hands never get close to the blade.
We evaluated how secure these guards were, and whether or not they actually did what they promised. In some instances, they enabled us to safely hold a small radish and shave it down to the tiniest nub. In others, the grips were wobbly and unstable or created a barrier between us and the task, making it feel counterproductive and potentially dangerous.
Most mandolines must be hand-washed. We evaluated how safe and easy it was to clean out gunked up blades and attachments, and, in some instances, scrub pigment off of plastic that was tinted by fruits and vegetables. Part of the testing was to determine if the extra bells and whistles were worth the cost, or if a humbly priced mandoline could get the job done. In our first round of testing, we determined that the Zyliss 2-in-1 Handheld Slicer was a good option for a home cook who wants to feel extra safe.
Aside from being mercifully uncomplicated to use, it has a sturdy guard and a lock that makes it feel more secure than other models. The straight blade setting can be easily adjusted with the nudge of a lever and creates even slices for all of the produce we tested. It also had the most effective julienne setting, which required no manual changing of blades. The push of a button on the side activates the sharp teeth that cut sweet potato fries better and faster than any other model we tried.
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