Go to the Article: Tips & Tricks: Show Your Mandoline Who’s Boss (No, It’s Not Tony Danza)
Benriner rocks and you can find them at most Asian grocery stores, if that isn't available, Amazon. You'll easily shave off a fingertip if you aren't a little careful
I had a v-blade mandolin for a while (I think it was either OXO or Calphalon). It worked pretty well on softer things like cucumbers and squash, but for carrots, potatoes, and onions, it would just get stuck half-way through. And the slices were often uneven because the adjustable part of the mandolin would move as I tried to put enough pressure on it to keep the food in contact with the surface. The blades seemed to be pretty sharp, at least sharp enough to cut my finger upon first use :-/. Eventually, the inconsistency and fear of cutting myself was too much trouble, so I got rid of it. Would you say that my poor experience was mostly user error, or poorly designed equipment?
I love my mandoline. I like to use it with washable blade resistant gloves. Unfortunately, I am quite careless and used to often cut myself- now feel much safer.
Great tool. I've had one for years. My wife leaves the kitchen whenever I get it out. Yes I've successfully sliced my fingers a few times. You learn pretty quickly not to do so. However, mine is getting blunt. You don't cover how to sharpen that pesky blade. Any tips?
Avacado sliced on a mando, arranged between parchment then vacuusealed placed in the freezer a few minutes filled with crab salad and rolled like sushi. I had some extra salad and sliced a few cucumbers to go with it.
I'm honestly not sure which is more enjoyable (besides the good knowledge passed on in this video): the antics of Grant...Grant's antics...Grantics (copyright pending), or whoever writes those awesome intros!
I brought two of the double-sided ceramic bladed version into our restaurant kitchen and within 3 days two cooks had sliced off the tips of their fingers. It took us awhile but learned a couple tips.
-- Make the first few slices slowly until the veggie flattens to the blade and doesn't rock back and forth
-- Slightly less pressure on the return stroke so the veggie doesn't catch on the dull side of the blade and tip over
-- When the veggie gets short use the stinkin' hand guard.
Grant is right,… even with the risk there isn't anything that replaces it.
Gloves! I love mine, but wouldn't use it without a food-grade cut-resistant glove. $12 for a pair on Amazon. No messing around with the silly guard thing the slicer comes with, no eyeballing it with your bare hand.
Isn't Grant using the WIDE model of the mando?
I would have liked to hear more on safety - I follow all the tips Grant mentioned and still managed to take off a fingertip a while back...
I had a mandolin for a while (actually was given to me as a gift, much to my delight) but always had a hard time with cleaning. Not sure if anyone else has that or has suggestions...
Thanks!
Does anyone have tips on using a mandolin on sweet potatoes or veggies that are tough to cut? I took a chunk of my thumb off along with my nail and I used cut resistant gloves and the benriner sliced through it without any problems. I know I need to get better gloves for next time but any thoughts on using the mandolin on hard to cut vegetables without losing fingers?!?
I am so disappointed that no one I share this with will find the humor in the What You'll Need list that I do. Your sense of humor is second only to how awesome your cooking tips are. It must be a blast to work there.
No need for anyone to get cut if you buy that doohicky that has prongs to hold the food and protects your fingers when getting too close to the blade.
I used this while cutting, http://www.amazon.com/dp/B01D915CMC?psc=1 -- lifesaver.
I think everybody cuts off their fingertips a few times before getting the hang of it – that tiny little finger guard really doesn't help at all. I'm using a folded towel to protect my fingers when working with smaller objects.
Regarding cutting your fingers doing culinary prep, the age old adage of "you burn, you learn" may take repeating for some. If you are repeating the sting, you didn't learn a thing. 😅
How about one of those mesh gloves?
I have a mandolin with a v-shaped blade which is only for home use and only used for vegetables. After I ended with a v-shaped scar on the side of my hand while attempting to cut a whole carrot that slipped I ALWAYS use the holder for the vegetables which came for it. Even before that I would use the vegetable holder when my fingers got closer to the blade because I value my fingers.
For cleaning I rinse the slicer off under hot water, put it's guard back on and put it in its stand upright to dry. I really don't need any more cuts on my hands.
Looks like it. Regular model is 23$. Wide model is 40$. http://amzn.to/21W9zPj
Yes, he is. The normal width one is blue.
How do you sharpen the blade?
Grantics! Love that, Brian.
What about slicing harder things, like potatoes? Any tips there?
Have you guys used cut-resistant gloves while operating a mandoline? Is this a bad idea?
Using protective equipment is NEVER a bad idea! I worked at a deli years back, and I saved many a fingertip using a cut glove. I own a couple different mandolins, and i have gotten comfortable enough using them without protection, but there it's no down side to using a glove, as long as you wash it after every use. Good luck
A lot of interesting replies. I prevent cuts with the little finger cots that you see office workers use when handling a lot of stamps or papers. However, it just saves finger tips so be careful with palms or uncovered areas.
You might be able to use a wet stone for sharpening, but they also sell replacement blades on Amazon for about $8.
looks delicious! Daniel Humm would be proud of you! isn't kind of hard to slice a ripe avocado with a mandoline?
I put it in the freezer for a few minutes before slicing. I've done this recipe a few times and it really is easy and fun. The first time my wife couldn't believe I had made that.
V slicer mandos come with a guard/ handle, good idea. Works great with potatoes, etc. I also have a glove, but I put a latex glove on over the cut resistant glove. I've cut a fingers off the latex but saved mine.
the safety remarks are right on ! I am a physician in an urgent care center, and mandolines are responsible for a good number of visits per month. Use a holder, use a glove, and never try to slice the last inch of the product!
Unless you're trying to cut a carrot which doesn't really fit in the holder thingy. Cuz that's what happened
I've used a mandoline for years, but I have a Bron. Almost always use the pusher. When the vege is too big i cut it down to size. I've had enough kitchen accidents to teach me that safety matters more then quickness..
my boss didnt know anything about cooking and she would always try and tell me stuff then that one time i was using the mandoline and she came up and distracted me and i got cut and i was like why would you distract me while im cutting lol ha ha lol but live and learn
MUST BUY FOR MANDOLIN USERS: Cut-proof gloves
https://www.amazon.com/gp/product/B00MXUHHGK/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
They'll make you love your Mandolin! I've got about 6 (sometimes you want both hands protected), and then I just toss them in the washing machine.
Yeah. Don't do it
Now it's $135! Holy crap. Seems all the benriner ones on amazon have much higher prices now.
Who's Tony Danza?
The Boss.
