Good Mandoline?

Discussion in 'Food & Cooking' started by cuts and scraps, Jan 28, 2014.

  1. cuts and scraps

    cuts and scraps

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    Looking for a good mandoline, any suggestions? Do you guys find them useful or do they just clutter your kitchens? Thanks for the help.
     
  2. chrisbelgium

    chrisbelgium

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    I have a "Mandoline du chef" from Bron (Coucke). All metal thing equipped with the scariest knife and a lot of accessories for making other stuff. I cook a lot but I used it maybe twice. There are now very good plastic mandolins around that will work equally well and cost a lot less than a Bron.

    When I have to choose between cutting on a mandoline and using a well sharpened Japanese knife, well... I love working with good knives.
     
  3. kokopuffs

    kokopuffs

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    Checkout Amazon.com for the asian made Benriner; three models are available and you want to get at least the medium sized one.
     
  4. mike9

    mike9

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    I use mine about twice a year, but when I do it's real handy.  I prefer knife work personally, but I'm not in a pro environment.
     
  5. everydaygourmet

    everydaygourmet

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    Welcome to CT C&S.

    Agree with Kokopuffs been using Benriner mandolins for years, find them very easy to use, versatile and sturdy.

    I'd recommend ordering an extra set of the julienne blades day one as they are disposable when dull.

    I opted for the small and the large ones and have never looked back.

    Try the rotary slicer as well.

    Cheers!

    EDG
     
  6. kokopuffs

    kokopuffs

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    My Benriner will slice an entire cucumber in about 10 seconds with each slice evenly cut - about 1mm thickness.  All slices look identical and I'm just a foodie, neither chef nor restauranteur.  It's just that sometimes presentation means something and a mandoline helps with that aspect.
     
  7. dillbert

    dillbert Banned

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    >>kitchen clutter.

    well, there is that.... mine lives on a shelf in the garage "pantry" inside a plastic bag.....not in the kitchen.

    however, there are some home kitchen tasks where a mandolin makes things go very much more faster.

    and one must add, a sharp knife, a lot of attention to detail, some skill required, more time required, and yup - one can produce the same "end result" as with a mandolin.

    tasks where I find a mandolin most useful:

    - sliced potato in (any number of) casserole dishes

    - cucumbers for a German style cuke salad

    - apples for struedel

    - home made onion rings - need lots and the uniformity works better in deep fry

    - home made french fires - especially of the 'shoe string' variety, if the mandolin does 'strips of a slice' - the uniform factor, again....

    curiously for the various cabbage slaw dishes I do not use a mandolin.  I personally prefer the more rustic uneven "hand cut" texture.
     
  8. cuts and scraps

    cuts and scraps

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    Thanks for the advice everybody. I bought the Benriner wide-body large mandoline. Can't wait to give it a try.