Equipment Expert's Guide to Mandolines
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- Опубліковано 27 лис 2022
- A good, sharp mandoline can slice food beautifully. Which is the best-and safest? Equipment expert Adam Ried shares with Julia his top picks for mandolines.
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Just go to the fishing section of Walmart and pick up a kevlar knit fishing glove. They stain but you can slice what ever to the very end and no worries
The Benriner’s blade is easy to remove and can be sharpened. One of the reasons I got it. A dull mandolin can’t sing through the veggies.
exactly. I was gonna say the same thing. you can clearly see the screws in this video that allow you to take the blade out to sharpen or just replace if you want to.
Same can be said for my Matfer which I have used for 30 years.
Thank you
What`s the best way to sharpen it?
I've gone through a lot of crappy mandolines, I've settled on the Benriner and I'm happy with it.
Thanks for recommending the cut resistant gloves; they're a must with a mandoline. I have a Kyocera "paddle" style slicer and it's perfect for my favorite casserole, potatoes au gratin. And when stood on edge, the Kyocera takes up close to no space in my utensil drawer.
This video needs to be updated because the prices are doubled since ATK has suggested them
Hmm, I’m fairly certain I bought the V-slicer A few years ago based on the recommendation at that time. Probably should mention that since their last review of mandolins, that has changed just to be upfront about it.
I have that small handheld mandolins and it is best thing ever. I cook for one mostly and just use it to quickly cut over pot or for a salad then into dish washer or quickly hand wash. Use it daily or multiple times a day. I have a bigger one, but that one's so quick and easy, it's the one I grab for
Thanks for years of great recipes, shows & equipment reviews😊
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.
The upright was a game changer for me!
which upright do you have?
I have tried many times to use the upright model. I make a big pot of vegetable soup every other week. I bought it specifically to dice veggies. Dicing is impossible with it and too much work, even if I was successful. Too bad because I was hoping it would cut the prep time for me.
@@alisoniglesias9213 interesting we have had very different experiences. Once you get the settings where you want them it makes beautiful diced vegetables. I have diced carrots, squash, onions, peppers, and even soft veggies like cucumbers. On top of that it is so quick! I use it at least once a week. I’m tempted to make a video and post it.
I have a Pampered Chef standing Rapid-Prep mandoline and love it. The chute can handle larger size veggies. The dials are easy to use for selecting thickness and type of cut. Like the extra long tray that catches the cut food. Very safe to use, hands never get close to the blade and cuts veggies really fast. Easy to clean and stores well in its own case. Wish y'all would have talked about that type of mandoline on the table.
Yes, I was hoping for that too.
I have a 20-year-old Matfer Bourgeat mandoline. Its blade can be taken out and sharpened. Totally worth the investment I made way back then!
Same here. I've only sharpened it a handful of times but it's still like a razor blade.
I love to sit out on the porch in the summer evenings and listen to my wife play the mandoline.
And thanks for all the awesome reviews!
I am devoted to my Oxo Good Grips Mandoline. Very solid, and safe, as they said, with the huge hand-guard. Even those of us who are pretty clumsy are safe using it. It also has what I think is a unique feature - the blade can be pulled out and sharpened. It's designed to do that, and I sharpen the mandoline blade briefly every time I use it, just as I do with my knives. It is a big object though, and it needs a lot of drawer space.
I bought an all stainless Bron Coucke mandoline in France some 40 years ago. Well built, sturdy, cuts in different sizes and shapes with simple settings and is still as new, never had any issue with it or its stainless guard.
Mine's rusting...
Hello: Thank you for the information on the mandolins. I have been wondering which one to buy and now I know. Thank you for the information on the gloves also, I didn't know that they made them. Thank you for the great information.
I clicked the link below and the recommended mandolin that's $51 is actually $106 on Amazon
I'm surprised they didn't test the regular Benriner, which has been a much-used tool in my kitchen for 30 years. I remember reading a shootout test once where users actually preferred the regular Benriner to the Super Benriner. If I remember correctly, the regular model has a more acute angle to the blade, so it actually cuts easier, though it is a bit smaller. I've never used cut-resistant gloves, and I've never cut myself, but my ex did cut herself, necessitating a visit to the emergency room for suturing. Make no mistake about it, that Japanese steel is terrifyingly sharp, and if you lose control while pushing a vegetable into it, you can get seriously injured. Always use the guard, even when you don't think you need it; it only takes one slip to cause a lot of regret.
In a commercial kitchen the larger model is the preferred. The blade is the same angle it's just a wider cutting surface. Believe it or not a really large onion or potato can be too wide for the smaller version. Using a guard or glove is a good idea but also developing a technique where you keep your palm and fingers flat is important too.
I bought the Borner V slicer back in the late 80's early 90's after watching one of those info commercials. I use it all the time. Thirty years later I can still slice a ripe tomato without any issues. The holder works fine. The only drawback is it's not adjustable. I checked out the oxo since it was adjustable but too many comments said the blades are dull right out of the box. Not what you want in a slicer. The Benriner looks cheap and fragile. My $.02.
Newer Borner models are adjustable. They're also not really new at all.
I've had an old and a new one. Love them both but prefer the newer one.
First mandoline I ever used was a v-slicer made in Sweden, I think, in a small café I was working in. Probably made in the 90's and rarely used. Super sharp and extremely sturdy, very easy breezy to cut through anything - including carrots. NEVER left those goofy v-cuts shown here on anything. Went to buy one for myself and the newer models looked flimsy. Lucked out and found the older style, rarely -if ever - used. $5 at a thrift store. I am not a clutzy person at all, very comfortable with sharp knives. Definitely use a glove with any mandoline!
Probably the German Börner slicer, the best there is 😃
I own a pampered chef mandoline and could not be happier with it. Blades are super sharp, great spring loaded guard, don't need gloves, has kick stand, and best of all a case to store the blades that attaches to the mandoline. Easy to store and space saving. I have owned this for years and blades are still sharp.
I'll check this out. I have a friend who sells Pampered Chef. Thanks!
@@GigiStar01 welcome.
I've been using my Zyliss mandoline for the best part of 20 years now. After 10 years' use, I touched up the blades with a Swiss iStor sharpener. Mostly I use the mandoline for potatoes and leeks for making gratin. If you press the vegetable too hard against the bed of the mandoline, you'll produce uneven slices. I acquired mine on the advice of a professional chef who had two in the kitchen where he worked. V-shaped blades create less drag and chances for slippage, so they're the best for most home cooks who don't use them on a regular basis.
I’ve owned a V Slicer for 20 years. I love it. Can’t imagine owning anything else.
I love my Starfrit. Has adjustability, can juilenne and comes with a great handguard
Perfect timing! Was looking up these yesterday and a new video comes out today. It was meant to be
I was looking one to make bacon jerky at home. Thanks!!
Disappointed the Grand Dame of mandolins - Bron's, wasn't in the running. I don't think it would win, but such a classic!
Thanks!
Potato chips cooked in olive oil are fantastic. I highly suggest trying it. 😋
I noted the automatic slicer to the left side of the screen. It was not mentioned. They have some limits, but are very inexpensive. Your hand never comes near the blade. They feed much faster and easier than the Oxo Good. I have the Oxo Good, but am never really comfortable using it. I can process 2 pounds of zucchini in about 3 minutes.
Adam is amazing ! I always follow his recommendations religiously !
Adam is great but his role here is "TV cast member". He hasn't really been involved in the actual equipment testing in some time.
Great choice. It's what I own and is the choice of chefs and professional cooks worldwide. 'Benriner', made in Japan. I believe they hand them out, like on the first day at some culinary schools across the globe.
I've been using the same inexpensive Progressive mandoline for many years and it is still very sharp and easy to use. The only time I cut myself is when I get lazy about using the guard.
I'm wondering if the Progressive International - PL8 Professional Mandoline 2.0 was included in the test group, or where would it rank?
The link doesn't go anywhere near where you can find the oxo mandoline slicer..
I've had my Benriner for 25 years - the blade is removable and can be sharpened by a professional. I've replaced the julienne blades once and they still work fine. I definitely agree about wearing a cutting glove though!
Yep…single blade is what I like, dial 👍, hand guards 👍 and gloves. I have all of this with the kickstand too! Bought it from Target. Love it
What about that "upright one"?
My wife and I bought the upright one after watching a review of it. The best thing about it is that your fingers are never near the slicing blade. The worst thing is that due to its design you have to cut food down enough for it to fit inside, so for example french fries have to be short. On balance we love it and we are keeping it.
Amazon seems to have several brands of the item. They all look identical and my guess is they are all made in the same factory in China.
Here's the review I watched, by "Freakin' Reviews" on UA-cam: ua-cam.com/video/G6YZMaCTkH0/v-deo.html
They give you a link to the full review.
Thank you one and all!
Does this number one mandolin do all the fancy different variety of cuts and Juliana and all that stuff? Or is this just a straight slicer?
Always great when you bought the favourite 2 weeks before the video came out!
i really love the kyocera the size and design means it is easy to pull out and easy to clean but it won't be the only mandolin you will have. since a big issue with bigger units is the time it takes to pull it out set it up and then clean it you might opt to just use a knife instead.
Just posted the same thing. Love that thing
I have that kyocera one, and I don’t have the glove. Just take care. I don’t use the guard. Lay your hand flat on top. And no don’t throw away the knife, that’s silly. Just use it for the last bits. It’s easy and safe and fast if you’re careful.
What about details on all the others?
So the $85 Oxo was considered by "testers" as safer than the $49 Dash Safeslice Mandoline? Users hands never get anywhere near the blades with the Safeslice, but I guess the "cut" America's Test Kitchen receives when someone clicks on the link for the Oxo is greater.
I would have liked to see hear about the Teal/Blue Mandolin as well.
Benriner all day long. This is what is used in the restaurant biz
The PL8 mandolin is very good
ATK published this video less than eight hours ago (Nov 28, 2022) with a link in the description to the recommended super sharp “$51 Super Benriner Mandoline Slicer”
The link leads to an Amazon page for a Benriner mandoline, but the price is $106.
Is this what inflation looks like in 2022?
I have been searching for a Benriner mandoline for several months. I bought one (new) from Amazon for $80 but it came with a dull used blade. I bought a (new) one from eBay. Same problem.
ATK, please tell us where to buy the recommended $51 Benriner mandoline.
Check with restaurant distributors and companies that retail chef knives for commercial kitchens. You want to shop where the chefs do rather than amazon.
This video is based on an equipment review that was conducted about two years ago, published online in February 2021 and in print in the July/August 2021 issue of Cook's Illustrated magazine. The video you're watching was recorded over a year ago for TV broadcast on PBS where it aired earlier this year beginning in April. *Now* it's on UA-cam.
@@sandrah7512 it's cool you are aware of those details but does it really change anything?
@@CommonSense970 Mainly the context: Just because it's "new" to UA-cam does not make the video or the information in it all that new so people shouldn't equate their sticker shock or suspicions of price gouging on Amazon with ATK's uploading a video to UA-cam. I also should've reiterated what you said about shopping elsewhere. Nobody's making you buy from Amazon, people. A good place to start in order to determine what's a fair price, a bargain or not is to check the manufacturer's own website and go from there. 🤷🏼♀
@@sandrah7512 point well taken. That Brandon guy in charge of the country is driving the price of kitchen gear through the roof 🤣
I have both kinds, tabletop and handheld. The tabletop has changeable blades. But it is old now and not as sharp as one would like, how does one sharpen it, or can you?
I have pretty good knife skills, but I bought a cheap mandolin at Walmart for one and only one purpose. To make paper thin onion slices for Oklahoma onion burgers.
Love Okie onion burgers
interesting .....but what about slicing waffle cuts for fries and such correctly. Seems its hard to come across a mandolin slicer that can do that correctly , slices on the thick side WITH THE HOLES....not just indentations
The Oxo Is $99.99 at Amazon, $112 at Williams-Sonoma.
No link to the cut glove?
WHEN HE PUT THE GLOVE ON. ALL I THOUGHT ABOUT WAS MICHAEL JACKSON!😄 HEHE!
Adam always ❤ ♥ 💙 💖 😍 makes my day
De Buyer #1
You got it. I've had mine for nearly 20 years and it does get used.
I love my Bron Couke mandoline. It's the original stainless steel mandoline made available to the masses. I've tried many of these other brands and absolutely despise all plastic products. The Bron Couke is VERY sharp, used by professionals, all stainless-steel construction, and made in France. It's very much an heirloom piece and many vintage ones can be found online.
ATK tested a Bron Couke many years ago. In that TV equipment review segment, I think it was the model Chris said he had owned since the 1970s (He described it as "Too much effort"). It was not recommended at the time (2008) even though some results were "nice" and it made all the cuts, they found the instructions a bit "cryptic" and it couldn't handle tomatoes. "Smeared" and "pulped" was their outcome.
I don't understand why there were no subtitles, I could not understand your words. Also it would be nicer if you could do demonstrations of the products: slicing, julienne, etc. I have a small kitchen and I need something I can easily store.
I understand you're point about the size of the hand guard but something that large is just silly and it severely limits what you can cut if you use the guard on everything.
My main requirement, just as with the slicing blade on a food processor, is adjustability. I have a mandoline that is not adjustable, and it never gets used. But as my food processor has a very adjustable slicing blade, it handles most of my slicing needs these days.
Which food processor?
I got an nonadjustable mandolin with no hand protector at a thrift store for a few bucks. I don't use it much but it's perfectly adequate when you need even slices and you watch what you are doing. Everyone says these gadgets are dangerous. So is a paring knife, so is a hot stove, so is water on the floor that makes it slippery. The kitchen is full of dangers and you need to take care at all times.
@@wastrelway3226 If you always slice things to the same thickness, then that is fine for you. I need to slice things in various thicknesses, depending on what I am making. Sometimes I need to slice paper thin, and other times I need to slice much thicker. Sometimes I slice in between.
@@ccmarie613I have this one. Very versatile.
www.breville.com/us/en/products/food-processors/bfp800.html
@@barcham I've only used it for scalloped potatoes and apple slices for apple pie, as far as I can remember. My knife skills have been steadily improving ...
Hey Adam, Was just looking through your archives and I did NOT see anything on "meat slicers," like the ones you see at the butchers or at the deli meat counters. I have been interested in getting one for the longest time and think that your other viewers would also appreciate seeing what they do. Food storage machines and bags are nothing without a decent "meat slicer!" You know its cost effective when buying in bulk!
I got the oxo one and it was soo dull out of the box it sucked at cutting tomatoes.
Bron and Benriner ftw
I wasn't happy with the OXO mandolin I bought. Changing the slicing size moved the platform at an angle so there was a thin edge and a thick edge to each slice. Not good.
My 70s Börner still works fine.
My mother used to slice potatoes for french fries on an earlier(?) version of the mandoline, called a Feemster slicer. She had two. I'm deciding whether I should hold onto them or not.
How about ease to clean?
Why didn't you talk about the standing one?
I know..... I LOVE mine! It meets all the criteria about stability, safety, etc but it also dices! None of the others mentioned do that!
They say the winner is $51. WHERE? On the A site, it’s $100. Same for the manufacturer’s website. Same for everywhere I’ve seen.
51 cad for the no. 64 Benriner. The one seen is is the no. 95 and is 100 cad. I guess they mixed up the price.
Hey now down to 74USD on A, wait a year and it maybe 51USD.
generally dont use a guard, which can sometimes end up in the food. just stop well short and discard the rest. the guards themselves can cause you to slip in all sorts of ways. i have that cream colored mandoline, but still cant work out how to adjust cut depth. i also cut over a large bowl, so stability on a bowl is important to me.
Looks like the classic benriner, in which case, it's a screw on the bottom of the mandoline. Small metal in the smaller and older models, large plastic in the newer and larger models.
@@russelldavis1875 : thanks. it's a large plastic hollow nut, which seems to make no difference. i'll try again.
If you have the Jumbo (BN120), it is a little different than the regular Benriner to adjust the thickness. The easiest way I have found to do this is to loosen the plastic screw, then holding the unit flat in both hands, the handle furthest away from you, adjust the deck height with your thumbs pushing down (on top of unit) for thicker slices and push up with fingers from bottom (placed right below tightening bar) for thinner. The trick is to remember the deck moves in a diagonal direction instead of a pivot type of movement. After setting the desired thickness, simply snug tighten the big plastic screw. It might be helpful if your unit is very tight, is to put a couple of drops of mineral oil in each of the 4 channels (as viewed from bottom. I hope this helps as I had the regular size first and it was simple to adjust.
I've tried that OXO one, only thing about the hand guard is that spring pushes food hard to the point to keep it in place i had to push down hard which isn't something you want to see in a mandolin because it can increase accidents.
Nice !
Cut the tip of my finger completely off with one a few days ago. Buy those cut resistant gloves. They're worth it.
Why did they ditch their previous pick, the Swissmar?
Unusual that they don't even mention their previous recommendation in the video, even if it gets superseded in the new testing. Their full review now puts it as "not recommended" because their "requirements have changed" (because of the v-shape and flex thing they mentioned). I find this reasoning to be ridiculous, mandolins have been around forever, and requirements shouldn't really change that much considering the winners aren't new themselves. I have the Swissmar and still have no issues with it.
I have the Swissmar based on previous recommendations. I have not done a dish where very precise thickness matters so I haven’t had an issue with the flex. It juliennes too. Very safe guard and adjustments.
Anything with knobs or flip out stands I wonder about the knob mechanism and kick stand attachment lugs breaking. I have had bad luck with things like that.
Yeah I found this funny too. It was previously the one they recommended and wish they would have discussed this change more. It makes me question how they “determine” winners. How could it go from winner to the first type they disliked. It’s not like swismar changed.
"It's not like Swissmar changed". This may be true, but it's also possible - and likely - that the models it was pitted against were better. When the Swissmar was declared ATK's favourite several years ago, it was with the caveat that none of the models in the lineup were more than $50US. That barrier was not carried into this review. So there's that.
I wish that u guys would of talked about the other bad or not so good ones
They give you a link to the full review…
Nailed it.
With the Benriner I own it is possible to remove the blade for sharpening which I do now and then.
It doesn't need it often but I like keeping the blade scary sharp.
Because this is possible it will be useful for a long long time.
Not wearing a glove isn't an option.
Um, I don't know about the other models, but the Benriner and my traditional French Mandoline have blades that you can ( and should! ) sharpen... the blades come out and you can sharpen on a stone or if you live in a big city, you'll have a knife sharpener business that you can drop off the blade...
Over the years I have cut myself numerous times with these devises. I’ve had several different types all cute me. I have seen the one on your far right advertised but never bought it. It looks to be the safest. You put the veggie in a shoot and then just operate its up and down action. Never seem to be close to the blade. But then you never addressed it. I am interested why? To be honest I’ll keep my French knife. I learned as a kid to keep my fingers out from under the sharp blade. Oh as a kid of 14 and I am now 77.
I bought that white V slicer over twenty five years ago.. and say what you will.. it is as sharp as the day I bought.. and I think I bought it at a state fair, for around $30 dollars.
I agree. Mine is still very sharp after several years. But I do experience what the testers found, which was that the food sticks half-way through the stroke, especially as I am coming to the end of the food and am a little careful with the speed and force. Hard to get out--also dangerous. I'm going to look into a single blade.
Wish u would get pang and pang back
I am always looking for a good mandoline. To date I've owned two, the OXO (1.0, the original) mandoline and the V Sliver Plus by Swissmar. The Swissmar was the first, but I wasn't too keen on the use, having to use one hand to keep it stable. The OXO, as mentioned in the video, is much more stable. In fact, I replaced the Swissmar with the OXO. After a year of use I was having problems with the OXO blade sharpness.
OXO 2.0 is designed differently as well. Instead of an angled blade of the 2.0, the blade was set perpendicular to the cut. I think this was the problem with the original version of the OXO. I have never had a problem with the Swissmar blade sharpness, the tips of my fingers can attest to this fact. I may try the OXO again.
I do agree with your recommendation on the cut resistant glove.
Thanks for your recommendations.
I bought the Swissmar based on America’s Test Kitchen recommendation prior. Not that good.
The Oxo mandoline shown in this video has a blade that pulls out and can be sharpened. I do that every time I use it, just as I do with a chef's knife. And, its guard really does protect your finger tips.
@@evalee8097 I disagree. The Swissmar never needed to be sharpened. I've not had the same experience of the mandoline bowing or bending as mentioned during this review. Other than washing, it requires no other maintenance.
Less than a year later from when this review was made and the OXO co-winner is now selling for $99.99. 🙁
I’m 48 years old and I giggled at “…more friction in the stroke…”. If I haven’t matured past 14 year old me by now, it will never happen!
But in all seriousness, I do appreciate these reviews.
I second this motion!!! On all counts..
I'm 65 and that line got me too! You are not alone, and please never change! 👍😉
This is the third distinct video on mandolins in 8 years (the second within a year). ATK must really love them.
Does ATK ever test Pampered Chef products?
probably not as, to be honest, most of them are very poorly designed....and I have tried/used many
Unfortunately, as with other companies, it seems the quality of some of their items isn't what it used to be.
Overpriced garbage.
They have not due to the way PC has traditionally marketed and sold their products. They tend to choose best sellers and new/newly designed models that will have some staying power.
I always use a cut-resistant glove with mine. It gives me more control than the hand guard. We usually hold a knife in our dominant hand, so your non-dominant hand is the one at risk of being cut. With a mandoline, the dominant hand is the one most likely to be injured, so it's especially important to be careful. I have a little drawer next to my kitchen sink where I store bandages, butterfly closures, alcohol, antibacterial ointment, and gloves. That way if I get cut, I don't have to stop everything and walk to the bathroom to patch myself up. The gloves are helpful because I can keep working without getting my bandages wet.
Still, once again, better not to cut yourself in the first place. If you cut your dominant hand, your non-dominant hand has to play nurse and try to dress the wound.
A cut proof glove is a must for me. I am on anti-coagulants and blood thinners, and what is a minor cut for more people can mean a trip to emergency for me. While I do keep bandages in the kitchen, I also always use cut proof gloves when slicing most things.
Had a Martha Stewart mandoline years ago. The blades popped out as you used it. I threw it away.
I bought the Mueller last October because of an old video. 😅
When are you back on TV?
I purchased the winning oxo mandoline for $120 and I was very unhappy with the results it took chunks out of the end of every kind of vegetable that I tried to slice with it. I thought maybe it was a defect from the factory so I had also send me a new one and the same thing happens with the new one I agree that the food holder is a good size but if it’s not gonna slice a vegetable cleanly then it doesn’t matter. I have used several different brands and types and the Benriner is definitely a great choice but it doesn’t have a wide enough slicing bed
Considering I don't have issues with their 40 dollar model, it really sounds like user error :P
I think I need direction how to place a carrot or cucumber on the hand guard. 3 little points completely miss the veggie as the width is generally small. I end up holding the veggie and have frequent missing finger tips. Help!
Cut proof gloves are your best friend. They are inexpensive and there are many kinds readily available on Amazon.
The secret to my delicious cole slaw is … my fingertips!
Hello
Is a mandolin worth purchasing if you have a food processor? I have the 14 cup Cuisinart fp and kind of thought a mandolin would still be nice for quick small jobs instead of getting out the processor, thoughts?
If you can't identify the dishes that you would need a mandolin then you probably don't need one. Considering their winners are $99 - 109, it's up to you to decide if the price is right.
I think I would suggest you do what I did, I bought a cheap mandolin from walmart to try it out. I don't use it all the time, mostly because I'm almost done slicing with a knife when I remember "darn, I have a tool for this", but I think it's a good tool to have around and plan to eventually upgrade to the oxo recommended in this video
@@RictorIAG very true, I thought some options were cheap enough to try and not cry for spending too much but at a hundred bucks, maybe my chefs knife will continue to suffice for small jobs.
It all depends on what you are cooking and whether your food processor has an adjustable slicing disc or not. My Cuisinart Elemental does have an adjustable disc, the main reason I purchased it, which makes my mandoline unnecessary now, and I cannot remember the last time I used it.
The Benriner Mandoline was $101.97 when I looked just now. The OXO version is $99.99...
Where is Matfer? Ya know the mandoline that is in every professional kitchen?
So it's a slicer?
Not potato chips, Oaklahoma onion burgers!
we need new topics!!