what is the best mandoline for a professional kitchen?

Discussion in 'Professional Chefs' started by mclain, Apr 13, 2017.

  1. mclain

    mclain

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    Professional Chef
    I am looking for a quality mandoline slicer for my restaurant. I have used many different models and brands, few good and many poor. I need a very durable slicer that can withstand a lot of daily abuse at the hands of my cooks, something with variable depth settings, and a blade that can be easily honed or sharpened as necessary. I don't do a lot of gaufrettes or juliennes on the mandoline, but would like the option. Mostly just paper thin slices and thicknesses up to 3/4". I also need to be able to slice very wide products like butternut squash or eggplant, so the tried and true benriner is not going to get the job done. Any suggestions?
     
  2. thewolff

    thewolff

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    Line Cook