buying new mandoline...any raves? any slugs to avoid?

After using a cheapo Feemster for years and making a mistake on buying an expensive French model

mandoline that had a serious design flaw of the wing nut, or whatever it's called, blocking the flow of the sliced pieces causing them to break up, I got an OXO V-Blade slicer. I got it cheap by using a sale at Kohl's and a 30% off coupon, so it only cost about $20 and it's well worth that.

With the Feemster, I could slice very thick, 1/2" or more, pieces and the OXO doesn't slice any thicker than 1/4 inch, but I've learned to use a knife for thicker slices.

Cook's Illustrated recommends it (for what that's worth) and there are some reviews on Amazon. You might want to check them out, I see they aren't stellar.

I had to give up the Feemster after buying 2 newer models that are very poorly made and won't hold the blade position. The one I loved is probably 40 years old, dull and no way to sharpen the blade.

http://www.amazon.com/Good-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=cm_cr_pr_product_top

 
avoid using

while watching college basketball and having had a few too many beers... I learned the hard way smileys/wink.gif But I also learned an interesting fact. The tips of your fingers actually regenerate. So if you slice one off it grows back!

 
my fingernail is fine but where the finger grew back

there is just a small white dot about 1/8 inch. Totally grossed out my wife at the time. Cut off my fingertip like butter and was on the floor. It gets grosser from there but I'll spare you the details

She gave our mandoline away. I bought a new one which she hides from me...

 
I use mine all the time for the cuc salad; literally daily. BUT, always use the holder; WHile I

have not lost a tip of a finger, or a nail, I do have many burns; knife cuts, etc.. (Not from the mandoline, just cooking!)

I tell dh they are badges of honor! (I often get them around T-giving; cooking for 40+).

 
I've got the expensive French mandoline and a cheapo knockoff too

It is like anything else, Richard. At what performance level do you want a mandoline to be? You want precise, surgical cuts, slices so thin you can see through them and the food not torn up? Perfect julienne? Then get the real deal. Difficult to learn to use, dangerous certainly but lives up to its reputation.

Want "almost" and not so dangerous? Pick another type. I use both depending on the situation.

 
LOL, yup, and it's good advice for newbies to the mandolin world. Though, if you're

careful, and simply use the guard, going slowly/carefully the first few times til you get the hang of the mandolin, you'll do fine.

 
I have the expensive French one...

And would not trade it for another for anything!

Rich bought it for me about 40 years ago, after said I had seen Julia using one and coveted it! I think he spent a week's salary on it at the time.

I use it on average a couple of times a week and it has never needed sharpening. The adjustment lever has gotten a bit stiff, but haven't we all?

It is worth every penny he spent. (BTW, the price is the same now as when it was purchased)

 
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