Equipment Review: Mandolines
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- Опубліковано 21 жов 2021
- A mandoline allows you to slice fruit and vegetables much more precisely, consistently, and quickly than you could with a chef’s knife. Which one is our favorite?
Buy co-winning mandoline from Benriner: amzn.to/3aW4jau
Buy co-winning mandoline from OXO: amzn.to/3E6Xqjj
Read the full review of mandolines: cooks.io/3ppXbMc
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Before getting a mandoline get a cut resist glove like have in the testing kitchen. I was using a mandoline and I looked in the bowl and was puzzled for a few seconds thinking "I'm not slicing tomatoes". I had sliced a chunk off the side of my pinkie the blade was so sharp I didn't notice.
Yikes! Hope you're ok. Thanks for the recommendation.
I cut the end of my index finger off a few years ago. I bought a cut resistant glove before the next time I used it.
Can you recommend a brand of gloves?
@@itsdonuttime7729
Yeah, mandolines, pt 2...
So, you added tomato to mask the red droplets before serving it?
After working in a kitchen for many years a while back I’ve seen some absolute horror stories from people using mandolins. Just looking at a mandolin makes me a bit queasy.
They use gloves. You should use those anti cutting gloves with this.
Also, don't try and get too low. You will save your hands at the expense of 10 cents of carrot.
I wear gloves- I learned the hard way☺️
So many fingertips, so much blood. I worked at a "gastropub" for a while and the chef wanted to put a basket of fresh house made potato chips on every table when the people sat down. People loved them and were asking for refills. That meant slicing lots of spuds. The FNG was given the job of slicing spuds. One afternoon he curses and there is blood all over the place and he's short a couple of fingertips. They do grow back, mostly. It could have been worse if the thing hadn't been set so thin.
That's why it should be mandatory to use a "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
I have been a longtime mandolin user. I agree on your top performer - I love my Super Benriner. I also love the Kyocera hand slicers/graters, they do have a matchstick version with an adjustable thickness. (I also have the flat cut version you showed.) I pull one of these out to do quick garnishes and other small jobs. They clean very easily, although, as you said, the hand guard is not sufficient. I recently bought the Rosle food grip with hand guard. It stabilizes the food well for safe mandolin slicing and it can be flipped over at the end to grab and push food to slice flush to the slicing plane in order to avoid food waste - and you don't have to do that "pushing the pin while slicing thing" that the one you showed requires.
I recently found two items that I never knew I needed, that work fantastically, that I had sent from Japan from a place called Bento & Co. Along with my Miyabi Black knives they now make me feel like my "slicing arsenol" (lol) is now complete. One is a "waffle cut multipurpose peeler" that makes beautiful, paper thin waffle cuts on hard items like daikon radishes, carrots, etc. The other is a "thin julienne peeler" that also cuts beautifully and easily, and is great for making lovely pickles, salads and classic Asian style garnishes with zero food waste. Both are very sturdy and less than $20 USD each.
Thanks for yet another great video ATK team!
I was just slicing on my mandolin thinking what a great tool it was. Not only did this video just plop up, but my benriner was also the test winner xD
Such a practical and well worth tool!
I second the Benriner choice, I’ve bought 3 different mandolins (v-blade, oxo mini like the Kyocera, Benriner) and have found of the three, the Benriner is the hands down best. It’s ability to dial in the height of the blade is second to none, whereas the other two use set intervals that aren’t always ideal. Best of all, you can sharpen and even order replacement blades for the Benriner. If you want ratatouille like the movie, this is the tool to cut it.
I am surprised ATK forgot to mention that the blades are removed with a Philips head driver
@Arjun Adamson - Thank you for your descriptive addition to the choice made in the presentation. What you said here is actually helpful in making a decision.
I bought a more basic version of the Benriner for my dad almost 20 years ago. He still uses it almost every night
I have used many mandolines (I love them!) My go to choices are OXO, Benriner and small Kyocera for fine work. Selection depends on what I'm cutting, how much I have to cut, ease of cleaning for that time and space, etc. Pros and cons for each of them but all are worth owning/having if you enjoy using mandolins.
I just used my Super Benriner for the first time over lunch to make okonomiyaki. I couldn't believe how easily it sliced through cabbage. It felt like nothing. Am glad I got a pair of cut-resistant kitchen safety gloves at the same time to prevent disasters!
This channel is my life saver. Cooking isn’t my forte and learning what tools help save time and space has been life changing. Thank you all so much for your work in bringing us all this helpful info!
I bought the Oxo and used it to make onion rings. I LOVE it ! Can’t wait to do more with it ! Much better than one I owned a few years ago. Much less cumbersome and this is SO easy to use ! Thanks for your reviews ! Money well spent ! Thanks again !
So glad you guys updated this. I've been waiting for your previous winner to come back in stock, but it's never available. Glad I watched this before shelling out the $50 for it, too, only for it to no longer be your top pick.
This series is so thorough but delivered concisely. Excellent work. I’m in Australia so not helpful in being able to purchase exact models but super helpful in knowing what to look for. Would love recommendations for the safety gloves used.
I don't have a specific brand to recommend but, if restaurant supply stores in Australia are open to the public you should be able to find a decent one.
I still have my mom's Benriner from back when they were bamboo rather than plastic. Still sharp. Still works great, especially the specialty blade which don't get a lot of use.
I just discovered a couple weeks back that my cheap old mandoline had broken, so this is perfect timing as the upcoming holiday season is my top time to use it! Also going to buy a cut glove while I'm at it.
Just wanted to say thanks for posting this video . I've been debating whether or not to get a mandolin to help me slice vegetables . I can see the benefits of owning one . Again , Thank you .
First infomercial I saw was for the Borhner V slicer, some 20 years ago. It's still my go-to kitchen prep tool.
That was my first one I got , it worked fine for better than ten years until I had a senior moment and accidentally burned it. I now have a stainless steel version that has not let me down yet. I didn't see it, maybe it is too old a model.
One important safety tip,do not operate when impaired! Took a trip to the ER while operating under the influence,bled like crazy.Dr. had difficulty stopping the bleeding.I now deploy the cut resistant glove when using my old green Benriner that is still plenty sharp.
Today is January 26/2022 and the price for the OXO mandolin is $78.35
And for the Benriner Super Slicer, with 4 Japanese Stainless Steel Blades, Beige $89
Thank you ATK, just bought the recommended Mandoline.....just the right size and quality i was looking for at a fair price :)
I'll stick with my De Buyer Mandoline that I bought well over 20 years ago. Still looks and cuts like new. Note they did mention the spring cutting attachment but not the name. Not cheap, but nearly all stainless steel, very easy to keep clean, and I'm willing to bet, still usable decades the plastic ones are in the trash.
Yay back to the old school equipment reviews
OXO earned themselves brand loyalty from me based on my purchases of the OXO products recommended by ATK/Cooks Illustrated. I have the V-blade model with easily removable blades and the plunger-style hand-guard. Mine is white plastic and only has 4 depth-of-cut settings in 1/8" increments but I use it multiple times a week and haven't had any problems in the year since I bought it.
The only maintenance issue I've had was the screw holding the camshaft to the locking depth knob. Just had to pop a little cover-plate off the end of the knob and hand-tighten the screw with a screwdriver. I like the removable blade. I use the standard v-cut blade 95% of the time and can sharpen it without too much trouble. I can cut a medium red onion into extremely thin 1/8 slices for deli sandwiches in less than 10 seconds per onion no problem.
Love the ease of a good mandoline. Scared to death of cutting myself on one.
I took the top of my forefinger off just trying to switch blades on the previous OXO. Crazy dangerous. Thankfully they've changed it now.
Lisa, I love your research and reviews. I really liked the ones on mandolines and pizza stones/steels. Is there a mandolin that cuts cucumbers with ridges like the Ruffles potato chips? I make bread and butter pickles and they come out better with the ridges.
I believe that usually it's the same blade as the waffle cut, but with the waffle you turn your food item 90 degrees. So if you see on any packaging that it does waffle cuts, look closer cuz they may show photos of foods with those crinkle/wavy cuts too. She does mention specialty blades near the beginning of the video, and you might want to checkout their article linked in the description - though the more detailed info and the chart of all the mandolines that they tested are behind a paywall (free trial available though, apparently).
I love product testing!
I am surprised they didn't test the Kitchen Aide Mandoline. I got one for work, deli prep, and using the cut-proof glove it was a dream. I did modify the blade guard by removing it and I got one for home. It has extras and is adjustable from thin slices to thick slices, costing around $50 or less. My favorite by far and I have used several over 19 years at my job.
The probably did, they said they tested many, but they just narrowed it down to the best for the video. Personally, I didn't care at all for that one compared to all the others I've tried. It's always interesting to see ATKs communal SME feedback once they narrow it down!
I’m surprised they didn’t test the Breville mandolin
I don’t like to switch around with gadgets unless I have a “bad” design, etc. I bought the Swissmar V-prep, based on your last mandolin review and I’m still very happy. I like the small footprint and large safety guard.
It is a little jarring to watch the videos back to back. From being the recommended mandolin to having almost every design element called a negative.
Could you please recommend a rating and brand of gloves?
I wonder if the Benriner is better than the pampered chef slicers? I used to have both versions of pampered chef and loved them. Esp the simple thin one as it got my onions very thin for salad.
Tonight I ordered the Dash mandolin prior to watching this video.
I used to have the oxo and it just felt too big after using my pampered chef so I let that go. Then last year I purchased a diff brand from the kitchen store and it’s a joke.
Now I’m going to have to buy the Benriner b/c I want the best of everything and ( which only began after watching your channel) I purchase everything you recommend. ( I need more kitchen space!)
This is a review I could have used a couple of months ago before buying my Müeller mandoline. However, I’m still satisfied with my purchase. The blades are sharp and I use gloves. The major issue is that it has no indicators, so you have to guess the thickness of your slices.
Just curious, the ATK choice on reviews a few years ago was the Swissmar Borner but it does have the V shaped blade. What changed your minds on that one; did the blade dull over time?
I own a Superbenriner and the OXO mandolin (as well as an older French model) but by far my favorite is the upright model that you never really demonstrated and only said the feed tube does not accommodate large foods. That used to be more true but they have redesigned it so it takes larger items. The plusses are huge. Firstly it is by far the safest design. I have been to the ER twice after slicing the end of my finger off using a mandolin. The upright model (mine is a SupMakin) never allows your fingers to be anywhere close to the blade. It slices perfect slices of any thickness, cuts perfect julienne, fries, and dices. I have never used a traditional style mandolin that was able to dice. Even julienning on either a Benriner or an OXO is challenging at best, and usually scary. None of those things are true with the upright model. Please give it another chance and review.
I'm thinking of getting the Oxo 🤔
Just bought a push mandolin can't make slices quit as big so it's not great for chips but totally safe and easy. Now my wife may use a mandolin.
I would have liked to seen these compared to electric mandolins like the one by starfrit and combination mandolin-dicers like the Nicer Dicer
ATK,,,, LISA hello, years ago, I bought an OXO, mandolins, it works well, however I wished it had an ANGLED BLADE,as mine is STRAIGHT,so I guess the angled on is NEWER , & yes it does so many types of cuts. Thanks,,,,🇺🇸🇺🇸🇺🇸🇺🇸
I have arthritis in both hands, I love using my mandolin, I also have a nicer dicer to help with my chopping task.
Mines a Starfrit one, works great for me. I use it quite often and use a glove, the safety guard is too clumsy to use.
I’m still happy with my early generation Oxo mandolin, but would appreciate knowing what safety gloves you recommend.
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
@@violetviolet888 Thank you. I didn’t know they existed before this video.
Curiously I just watched your product review on mandolines one day last week that you made 7 years ago. The top pick then was the Swissmar Borner V-Silcer mandoline. In this video it appears you even have one sitting on the counter but you never demonstrated it, other than getting a carrot stuck in it (and the OXO had a similar issue). I love your videos and have purchased a few of the items you recommend, but there is an inconsistency with this one. You could have at least mentioned why your top pick now, out performs your previous top pick since you did a review on mandolines before? Now I'm confused....
I agree with this. I’d like to know why the change. I honestly feel like the original pick was more enthusiastic than this one.
@@sandrah7512 Thank you for the input, the article explains a lot that the vid does not.
@@sandrah7512 I never have any jams on the v-blade. The only gripe I have is dialing in an exact size on the Swissmar is not really an option as you are stuck with only a couple thickness options.
right! i picked Borner on their rec and i don't think i love it so much.
I am staring at the Swissmar Borner V-Silcer I bought six months ago and agreeing with you. (Perfectly happy with the slicer btw.)
Good review. I have the OXO. You didn’t mention that you can remove the blade sharpen.
Important point.
One benefit of the OXO, which is the one I use, is that you can take the blade out for sharpening. I do that every time I use it. It's a reasonably heavy blade and it sharpens nicely.
Every blade you ever use should be sharp.
Benriner blades also come off for sharpening, are double sided so they last longer, and replacements are easy to buy as well
The basic Benriner (not the Super shown here) is great and cheap, just a bit narrower and without the big ring underneath. Got mine in an Asian grocery store for about 20$, but I've seen the exact same model in high-end stores for more than double the price.
Asian markets seem to be great places to source hard goods. I picked up a knife set and some pans from one by me and it was like 70% cheaper than buying the same stuff at Target.
Plus one on that. The Benriner so simple and good. Watch any modern cooking show and the Benriner is on the counter.
Amazon is selling it for $89 dollars! I wish I can find it for $20.
Can anyone recommend a good dicer for small tasks? Thanks
This could be very dangerous but can y'all please test cut resistant gloves and give recommendations? thanks!
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
@@violetviolet888 thanks
I agree with @itsdonuttime but if you are still nervous there are chain mail cut gloves that are more common in some butcher shops or meat processing plants
Gefu GE50440 is a great option for budget conscious. You may need to buy a food safety holder from Börner however-which I did. Only slices though. But the adjustment thing is well designed and blade is sharp. Bit narrow, but is budget item. Compact and pretty well made otherwise. I will mention my aunt has the Börner V-slicer for about 20 years now and literally uses it instead of a knife for all these years and it held up. Something not yet proven with the Benriner. Watch this space.
I've had the Swissmar Borner V-Slicer for 20 years without any problems. I agree the plastic platform is not exactly stable so if you don't put consistent pressure you may get some inconsistent cuts, but it isn't hard to adjust to that. I'm sure you recommended the Borner V-Slicer before. Why did you guys change your mind? I never had a problem with the sharpness of the blade.
I just bought one based on their other video too.
I bought that mandoline a couple years ago based on ATK 's recommendations, and I've had the same issue they talk about here at 1:42 - which may answer your question - *Where some of the tougher foods get stuck in the V shaped blades if they're not sharp enough.*
My Borner was great, until after I sliced carrots for the first time (vertically, I wanted little carrot rounds). Now, the area at the centre of the V where the 2 blades meet have slightly separated and dulled, so if I'm slicing anything less soft than potatoes or apples I have to slide them down off-centre, so they start slicing at the side 😬☹️
So for the moment I have to be extra careful using my Borner, but only rarely for the tougher stuff 😁 Eventually I'll replace it with possibly one of the winners here, but definitely gonna avoid ones that have blades with a joint I gotta slice through.
Oh also in the description they had the full article linked and a quick look at it, they had one photo of a straight mandoline vs the Borner and was captioned *"We preferred mandolines with straight blades (left), as we had to work harder to push food through V-slicers (right), and the results were often less even."*
Which is also a problem I've had with the tougher foods.
I’m a subscriber and their comments on the website are basically “our priorities have changed,” and they are much less satisfied with with blade sharpness and shape than they once were.
I’ve had my Borner for several years (based on ATK’s recommendation). I had an earlier Oxo model that was horrible to clean and change blades. Struggling with it I slipped and sliced the heck out of my thumb. I threw it away and got the Borner. I’ve noticed the Borner is starting to struggle with some cuts so I’ll need to replace it. As they say, cutting anything with a dull blade is dangerous. A straight blade at an angle seems logical.
Give us a link or information on the protective gloves.
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly. You can go up in cut rating if it makes you feel better and you want to spend more $$.
Thks
Review of cut resistant gloves please!
@@sandrah7512 Ah, I see! Thank you for letting us know!
Right now, the Benriner is only $8 cheaper on Amazon than the OXO one. I'm torn, to be honest.
I'm just sick of my Zwiss one with the V blade being a potato-snagging machine, so blade sharpness is important. to me. But I like the look and safety feature of the OXO more, even though I know that, regardless of the mandoline, I'll need a safety glove.
Maybe it comes down to what I'm using it for. I really only use my mandoline for onions and potatoes. Does the additional sharpness of the Benriner blade mean anything if I'm only processing those foods, which don't seem to be so fibrous?
You always want the sharpest blade, but I wonder if it's like buying a sniper rifle when you're not planning to shoot anything farther away than 100 feet.
OXO is safer and more user friendly, while the Super Benriner is sharper and more precise, but you'll have to invest in steel mesh cut resistant gloves with the Beriner, as it will slice through the standard cut resistant gloves, it's that sharp. Just take your time with either, don't rush it, and they'll both save you time and give you standard cuts.
Benriner is sharper, but OXO has precise thickness readings and is a LOT more stable. I have several mandolins and I use OXO AND Benriner depending on what I'm cutting.
I have three mandolins, stainless, plastic and the upright. The upright is my go to, it is the safest, easiest, and fastest. I don’t think it’s even close.
THANK YOU OH MY GOD
Quite interesting that the previous winner, The Swissmar Borner, has gone from an ATK Favourite to a Not Recommended.
I picked up the Benriner recently and it is really nice! Love that it has removable blades!
I bought their favorite a decade or so ago, the Borner (umlauts over the O) German made, and bought one for my daughter. It's the big white V-shaped one to Lisa's left. It has been awesome! Sure, not as adjustable as these but it gets the job done for me. Their reviews are often fickle. Hunt's Catsup one year and Heinz Ketchup the next (I can guarantee you those two products haven't changed in that short of a time.) Personally, I prefer the Hunt's and have been finding I prefer their older choices more than their newer ones.
The non-removable blade is a bummer, but it is still sharp, though I only use it a few times a year and promptly wash it so it doesn't corrode.
This fickleness is frustrating and off-putting. You can happily go buy their recommended product thinking you are getting the best, only to find out it is no longer approved or worse, didn't last. I'm also finding that going with a brand you trust can be a better solution than going with what they say today. It may be different tomorrow.
Interesting. Their previous winner was a V shape blade, and now they said they prefer the single blade style.
Thank you ! Great review !!
Would to see a test like this but with added checking for plastic material in the food, seems like a lot of the plastic model have a tendency to leave plastic shaving in the food.
Something to keep in mind.
Should have also reviewed cut resistant gloves.
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
Which is the best mandolins for making chunky 9mm or 12 mom french fries ( potato chips ) ?/
Mandolins don't go to 12, use a knife or an OXO for 9 mm.
Well, today, their best pick is over $100.00 just so we know of sticker shock. But I'm a sucker for good tools in the kitchen. Last time I got the Borner. Eight years ago, that was ATK's best choice.
I have a benriner and a 300 usd professional mandoline at home. I use the benriner daily. Says it all
What cut resistant gloves do you recommend?
that could be a whole different review video, methinks!
Any "cut resistant glove" from any restaurant supply store or Bed Bath and Beyond with a minimum cut rating of 5 is fine so long as it fits your hand properly.
This video gave me so much anxiety! I know they’re wearing a cut-resistant glove, but my brain wouldn’t accept that, and still thought they’d slice their hand 😣 I love my mandolin for cutting veggies, and I’m extremely cautious with it… but I can’t stand watching other people use it, since I’ve seen even famous chefs cut themselves. Eek! 😰
Excellent review, as usual. (Wow, OXO does their research! Winner winner!) Thanks!
Lisa didn't say for safety, keep your hand flat when you have something small or when you get close to the blade. I got a cut-resistant glove after I had sliced up my hands several times using different things in the kitchen, got tired of being taken to the ER for stitches.
Why no finger test?
Sadly the pricing on the 2 winners is no longer accurate. The benriner that is stated as cheaper here is now about $40 more expensive at $103 vs the oxo which is in the $60 range. I'd much rather have the benriner for how precise you can set the thickness with the dial but not at that price difference. The oxo it is
Would you say the Kyocera is sharp/durable enough to handle slicing onion?
The Kyocera is a light duty slicer. It can handle onions but they have to be small since the deck is only 3" wide.
@@beebs4881comes in a wide version
The clear one is so futuristic
Probably the Chef'n glass one
You didn’t test my Mandoline, I bought in Paris in 1982 and it still slices perfectly. The MIU Commercial Stainless Steel Mandolin. I paid 92 Francs (about $100) I took it back to Paris with me in 2018 and had the blade replaced. After all it was 36 years old and I use it anywhere from 2 to 4 times a week. It slices and it has a adjustable knob to change the thickness. It also dices various sizes. It makes waffle cuts, julienne. My four daughter-in-law‘s all want me to leave it to them in my will!
P.S. It came with its own Storage Case.
Yep, I have this one. However, I paid more than $100 for mine.
Too expensive and newer models are equally if not better. I have an MIU, Benriner, OXO and more. My go tos are OXO and Benriner. The MIU is more bulky and clunky compared to the OXO.
Wow. You rarely see ATK change their mind after the they recommended the Bomar Swiss mandoline not too long ago. I bought the Mueller as a backup last year (the one at the far left on the screen) and it's pretty good - especially for the money. I've used it a lot at church to slice tomatoes and onions by the box full.
"...they recommended the Bomar Swiss mandoline not too long ago."
* Swissmar Borner.
👍👍
Also most importantly the Benriner main blane can be sharpened
Surprised you didn't review the original BROWNE - MANDOLINE SLICER!?
If one has a food processor, are these things made redundant?
No. A food processor is much bigger and bulkier. Also, if you are doing a small(er) amount of food the mandolin is much more convenient.
It depends a lot of the size of what you want to do as well. Potato pavé isn't going to turn out well if you're trimming potatoes down to feed through the chute of your Cuisinart
Wait, did you just ditch the Swissmar Borner Mandoline? It is your favorite for how long? wth....Not Cool.
Mandoline not in my kitchen, my hand still has not healed from the last time I used it and
that was over a month ago! I'll stick with my food processor for slicing. Thank you very much.
It would be more helpful if you would mention all the brands tested to get to the winners. That way we know if the one we were thinking about buying, like in my case, if Cuisinarts had been compared. Otherwise this review is pointless for me, since the Cuisinart may have beaten the two winners here if it had been compared. The only way to know for sure is for you to list all the ones tested in the video or the description box.
You definitely want to get a cut resistant glove for using a mandolin. I feel safer using my chainsaw.
ATK using millimeters as a unit? 😲 😃👍
That's how slices are measured. It's easier that way.
What, no price points? I was waiting to see MSRP on each of the winners.
because there’s not best buy and they are about 15 dollars apart
The winner, the Super Benriner is $65 USD.
If only they had included links to where you could buy each of the winners. Oh wait...
The OXO is around $100 new, give or take, on eBay.
The full review like all of ATK's full reviews are on the ATK site behind a paywall. If you want the price points and details that's the place.
Why did the Swissmar fall from grace?
The swissmar is perfect. I own 2
👍
The sideway orientation they use to cut is just not smart at all. Hard to control the muscle and easier to get cut, it should be a back to front push motion, so much easier to cut food. I’ve been using the v blade for a few years without any issue. Work smarter.
Came here to say this. Worked as a chef for over a decade and never once saw someone using a mandoline sideways, it's just not how it's done. Seems like a surefire way to cut yourself more often than using it correctly pushing the food down and away from you with a flat hand.
That was for the camera but they should have said something.
Unfortunately the Benriner has been going up and up in price and is now over $100 :(
Interesting the OXO is second runner up and it’s more expensive.
I have both OXO and Benriner and more. Which I use depends on what I'm cutting and how much I'm cutting.
can we please get a multi purpose antibacterial spray and get it seen at a lab to see really what’s left after cleaning
@@sandrah7512 exactly i really would like to know what they use and have it compared to hydrogen peroxide water and bleach water and test against leading brands (lysol, clorox, mrs.Myers ,etc) also do the same with “antibacterial” dish soap
also to see if the effectiveness of the solutions degrades over time like bleach water
I hope you read reviews ... if so, consider:
Do a 2nd category dedicated to sub $40 comparisons.
Serious Eats has this. For my money you should buy the wide Kyocera
Which one could do waffle cut? That's what I want to know haha
I used to have the winner but I never used it. Ended up giving it to goodwill!
The Swissmar Borner is absolutely wonderful! To ignore it for this production is akin to a Japanese automaker comparison but not including Honda. Why?
They did. That's the v model that the carrot got stuck in
ATK
Hi from California 🤗
Salutations 😋
I love waffle fries so I need that kind of blade in my mandolin.
I have one of the gloves and it let's me slice in a hurry, all the way to the last slice.
Not sure if it's a local thing but every kitchen I've worked in affectionately called the mandolin "The Widowmaker"
also can we get a tuna review on cooks country and it has to have the Italian tonNino oil packed tuna it soooo goooodddd
i don’t see the video u are talking about? i watch everything
A good sharp mandolin takes the end of your finger before you even notice as well 🤣. Yep I’m guilty of that…
I know you're using cut resistant gloves, but holy moly do I feel terrified for your safety whenever you're cutting without using the holders.
PL8 is the best around...
That's what I have and I love it. It has a great guard and I feel totally safe using it.
Did they not test the French brands? Bron Couke (sp?) and another stainless steel one that look almost exactly the same that are what every restaurant uses? There is a reason you see the exact same ones in every restaurant. Also please don't bother with hand guards. Get a glove and wear it. You will save your fingers.
I don’t get why ATK now doesn’t like v blades when 7 years ago they recommended a v blade mandoline
Ya that one kind of stumped me as well.
Because people change their minds?
@@taytus It’s one thing to change you’re mind. It’s another to do a 180 without justifying it. And their top pick v blade from 7 years ago is sitting right to her left.
@@jlastre They also talk about their "previous favourite/winner" as well, and compare it a little better to the new winner.
@@ShortHandedNow Please provide a time stamp where they mention their “previous favorite winner”. I didn’t hear that nor Swissair. And again that’s a contraction in their analysis. If v-blades are bad why is this one a little better than the previous winner?
What happened to the Swissmar Borner V-Slicer Plus mandoline? You recomended it in the past.
@@sandrah7512 Thanks