Mandoline?

[Jon Solberg]

Lots of them out there. Americas Test Kitchen likes Swissmar- Borner V slicer. I had a Pampered Chef that I gave away to a friend that likes it but it wasn't good for me.

What are you slicing on?

[digitaldog]

Tought Cooks liked the OXO which is what I got. Works well. But get a safety glove for protecting yourself, they are dangerous. I have one made by Tucker.

[Powersmoke_80]

Jon, i have an ONEIDA that i am extremely happy with and have had for a number of years. i believe it came from Target.

[Jon Solberg]

This thing looks well built

[Ernest]

I bought the blue one first but it wasn't big enough. then I got the jumbo.

[Jon Solberg]

Benriner Wide-Body Large Slicer?

I was literally just looking at these

[Ernest]

Yes, I love them both dearly.

[_John_]

If by mandoline slicer you mean the slicing side of a 4 dollar box grater then yes, I have one. I had one but it wasn't adjustable so...I got another that wasn't adjustable...

[_Keith]

I do everything in my power to avoid using a mandoline, primarily because chunks of my fingers have wound up in too many salads. I have yet to find anything it can do that I can't do as quickly with a sharp knife or my french fry cutter.

[Jon Solberg]

I hear ya Keith. I'm just looking for that consistence. Sometimes my knife skills are a bit like my typing skills.

[Marauderer]

Pampered Chef makes two of them. I have had them both and the more expensive one is safer but doesn't work worth a toot. The inexpensive one is great but, dangerous like all mandolin slicers. I have had a couple of dum moments with mine and have paid the price like Keith but there is no substitute for a good mandolin slicer. I have the Pamp Chef inexpensive one. The blade is not replaceable and mine is over a year old and a lot of use and it is time to get another one.

[Ernest]

I can't cut paper thin slices of potato with a knife for potato chips, or red radishes.
They come in handy when slicing brisket or thin slices of chicken breast for sammiches.

[kirikintha]

I really like the OXO Good Grips Mandoline slicer. It seems to be a little safer then the restaurant quality ones I have nearly taken my fingers off in the past with. If you are really worried about your hands, you can always use a protection glove. I've used one in the past and find it to be a really good investment. Rather spend $15 on a glove, than have trip to the ER!

[_Keith]

Amazon link? Given my wife's tendency to put a bit too much of herself into her cooking, I might get her a pair to use with our knives.