Buzz
Mandoline slicers often come with a daunting reputation due to their razor-sharp blades, which can cause serious injury if mishandled. However, incorporating one into your kitchen routine can drastically reduce preparation time and enhance the quality of your dishes.
The precision of a chef’s slicing and dicing techniques is a clear indicator of their expertise. Uniform cuts not only present a professional appearance but also guarantee even cooking and seasoning, ensuring every piece of zucchini or potato receives equal attention. While mastering knife skills is essential, a mandoline slicer can swiftly produce restaurant-quality slices, matchsticks, and cubes. This tool not only enhances the visual appeal of your sandwiches, salads, and sides but also improves their flavor, encouraging you to consume more vegetables and fruits.
Before diving in, a word on staying safe
Mandoline slicers are available in various shapes and sizes, yet they all share a defining feature: their incredibly sharp blades. These blades are embedded within a plastic frame, resembling what might be the most hazardous plastic slide imaginable. To operate the slicer, you glide food along the plastic ramp and across the blade, which can produce paper-thin slices, julienned matchsticks, or even waffle fries, depending on the blade configuration.
However, if your hand slips while using the slicer without a guard or cut-resistant glove, you risk sustaining a severe injury. Always use the guard if your mandoline includes one, or invest in a protective glove and wear it consistently.
Beyond wearing the right protective gear, there are additional measures to minimize injury risks. Ensure the slicer is stable, pre-cut food into manageable pieces, and maintain a sharp blade, as dull blades demand more force and increase the likelihood of accidents.
Selecting the right mandoline slicer
While I’ve experimented with complex slicer systems featuring numerous attachments, my go-to and preferred mandoline is the Benriner vegetable slicer. Its straightforward design, adjustable with a few screws, makes it both efficient and user-friendly.
Alongside a standard straight blade, this slicer includes attachments for creating julienne cuts and shredding. It also features a small plastic guard, which is highly recommended for safety. The slicer is simple to clean, store, and is budget-friendly, typically priced between $30 and $40, depending on the retailer.
If the small plastic guard doesn’t inspire confidence, there are slicers with more robust safety features, such as this model with a kick-out stand or this handheld version, both from OXO. For those who want to keep their fingers completely safe, a slicer with a safety shoot, like this one from Once for All, is a great option. If none of these appeal to you, explore the latest recommendations from The Spruce Eats, which offers a wide selection.
Innovative ways to utilize a mandoline slicer
While slicing vegetables is the most common use for a mandoline slicer, owning one opens up a world of possibilities for slicing and dicing various foods. Here are some of my top uses for this versatile tool, listed in no particular order:
Elevate your submarine sandwich: Crafting the perfect sandwich hinges on balancing flavors and textures. I prefer shredded lettuce and paper-thin onion slices, both easily achieved with a mandoline. Plus, you’ll cry less while cutting onions, as the slicer’s speed and precision reduce the release of tear-inducing compounds. Don’t overlook fruits—thinly sliced pears or apples add a delightful touch to a brie grilled cheese.
Create more flavorful salads and slaws: Uneven vegetable chunks ruin a salad for me. A mandoline lets you slice cucumbers into delicate ribbons, shred cabbage for slaw, and cube potatoes perfectly for potato salad. Uniform cuts ensure even dressing distribution, enhancing both texture and taste.
Pickle with precision: Whether pickling onions or cucumbers, a mandoline ensures uniform thickness, allowing each slice to pickle evenly.
Homemade chips, from potatoes to apples: While a knife can slice potatoes thinly, a mandoline does it faster and more consistently. Beyond potato chips, you can use it to slice root vegetables or prepare fruits for dehydrating.
Slice crumbly cheeses effortlessly: Aged cheddars and similar cheeses often crumble when cut with a knife, but a mandoline delivers thin, deli-quality slices.
Enhance charcuterie boards: Use a mandoline to slice salami or other firm sausages into elegant pieces. My favorite is slicing dried steak into delicate petals that melt beautifully into scrambled eggs or adorn crostini.
Mandoline slicers are not only practical but also enjoyable to use. They add a professional touch to your cooking, make dishes visually appealing, and ensure even cooking. Just remember to use the guard or a protective glove—while a little risk might seem exciting, an injury is anything but fun.
