The only caveat is that this Benriner model doesn't come with a variety of blade options, but if you are just looking for straight cuts, it will suit you just fine. Cuts are even and consistent, with no snagging, because the blade is very sharp. The wide-body construction allows you to cut without feeling restricted, and the hand guard isn’t limiting. We love it for slicing cabbages and daikon, but it still works well for smaller vegetables-even little radishes and potatoes (just be sure to use the included hand guard). The variable knob underneath allows you to select a variety of thicknesses, though there are no markings on the dial for precise measurements. If your kitchen needs include slicing bigger vegetables, like extra-large russet potatoes for chips or heads of cabbage for a coleslaw recipe, this is the tool for you.īoasting a 6.5-inch-wide cutting surface, this mandoline has a large stainless steel blade that slices right through just about anything. There's a reason why Benriner is often mentioned as the mandoline of choice in many professional kitchens: This Japanese-built slicer is simple in design, but it's also a real workhorse. Dozens of tomatoes, radishes, potatoes, carrots, zucchinis, and bell peppers were sliced into various sizes and styles, from straight and julienne to crinkle-cut and wavy, to test their multitasking capabilities and make sure these tools are truly the best mandolines on the market. To help you find which mandoline is right for your kitchen endeavors, we tested them side by side and evaluated each on design, ease of use, convenience, size, cleaning, and overall value. A mandoline replaces a knife for making those perfectly even cuts, and it’s particularly useful for making super-thin cuts for potato chips that are difficult with a knife. While uniform cuts make food look more presentable, they also mean that the food will cook evenly, so some bits won’t be soft while others are still crunchy. Some home cooks can handle a knife skillfully, though most don’t have as much practice as professional chefs, so their cuts are less likely to be identical. The ability to slice in different thicknesses was our top priority, so we privileged it above other functions.Slicing foods evenly is a skill that chefs learn in school and perfect over time. The Ability to Cut in a Wide Range of Thicknesses: All the mandolines came with blades for slicing, the task we use a mandoline for most frequently.We tested a host of products to find the best options on the market. But too often, these tools disappoint us They cut poorly, skid around, or are just plain dangerous to use. Used properly-and safely-the mandoline can be a magical device, turning out paper-thin or chunky slices that look like they’ve been cut by a machine and in record time. Some have attachments that allow you to julienne or make waffle cuts as well. You hold food in one hand and slide it down the mandoline’s platform and across a blade or blades, slicing it by adjusting the height of the platform, you can control how thickly the mandoline cuts. If all you want is a tool that can shave vegetables or fruit into salads or make potato or other vegetable chips, this might be the mandoline for you.Īt its best, a mandoline allows cooks to slice fruit and vegetables much more precisely, consistently, and quickly than with a chef’s knife. And we think its lower price justifies its limited functionality somewhat it still performs the difficult task of making even, paper-thin slices better than most of us can muster with a chef’s knife. But its size and simplicity make it easy to use, clean, and store. It’s much more limited than our favorites: It can make only thin slices, it can’t make julienne, and it’s too small to accommodate large produce such as eggplants. It’s also more expensive and bulkier to store.įinally, the inexpensive Kyocera Soft Grip Adjustable Mandoline Ceramic Slicer is our Best Buy. It’s just not quite as sharp as the Super Benriner, so it sometimes choked on fibrous produce, and it can julienne in only two preset widths and thicknesses. It sliced most foods evenly and in many thicknesses a clearly marked, accurate dial made it exceptionally easy to set just how thin or thick we wanted our food to be. We also liked the OXO Good Grips Chef’s Mandoline Slicer 2.0 it was the easiest to use of all the models. Just one caveat: It lacks a good hand guard, so you’ll need a cut-resistant glove to use it safely. Simple and fairly compact, it’s easy to set up, clean, and store. Better still, it slices in an incredibly wide range of thicknesses. The Super Benriner Mandoline Slicer is our favorite mandoline it had the sharpest blade we tested, slicing and making julienne from even the toughest foods as if they were butter.
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