If you're interested in something beyond straight slices (maybe you’d like to be more precise about the thickness of your cuts, or you want to try out different blades), there is no better mandoline than the Benriner No. There’s a reason this tool is beloved by chefs everywhere.
Finally, unlike the Kyocera, the Benriner mandoline can be completely disassembled, which makes it the easiest to clean of any model we tried by far. Once inserted, the blades allow you to cut very skinny strips with ease we particularly liked the julienne thickness, though there is one thinner and one wider option available as well. The three interchangeable toothed blades are a cinch to insert by loosening and tightening the bolts on either side of the tool, and you can easily order replacement blades should they ever go dull. Next, the large adjustment knob on the back of the tool was one of the most precise and simple methods for selecting slice thickness of any mandoline we tried.
First, its grippy rubber base meant we could lean it against any surface without fear of slipping, providing just the right angle for smooth use. 64’s features make it a natural top pick. The bottom line? This is an uncomplicated tool that elegantly delivers what you want out of a mandoline and takes the guesswork out of a potentially intimidating gadget.Ī few of the Benriner No. According to a few Kyocera owners we know who use it regularly, the slicing blade stays sharp for years. The only extra piece included is a plastic safety guard, which has spikes long enough to firmly grip most fruits and vegetables. There are no extra blades or Transformer-like moving parts, which can sometimes get in the way. And, thanks to a soft grip, ergonomic handle it’s easy to wield over a bowl, a cutting board, or a composed dish.
At seven ounces, it’s the lightest of the bunch (the 9.3-ounce Zyliss is the next lightest, while the heaviest is the 3.4-pound Oxo Good Grips Chef’s Slicer). A spinning bar on the back of the tool adjusts the thickness of your cut: Each side of the bar offers a different width (0.5 mm, 1.3 mm, 2 mm, and 3 mm) and is numbered. Swipe the vegetable down the supersharp ceramic blade (that, unlike steel, is rustproof) and watch the perfect cuts accumulate at lightning speed. First, there is the function and ease of use: It works exactly as you think it should. It’s important to pay attention while using a mandoline, and if you forgo the handguard for any reason, wear cut-resistant gloves.The best mandoline slicer for beginners: Kyocera Soft Grip Ceramic Mandoline Slicer They come with handguards that hold the food and protect your fingers, but with some, it can still be easy to slip and cut yourself. Some models let you adjust the height of the platform to control the slice thickness.Ī mandoline can be dangerous because the blade is quite large and very sharp. The slice will slip under the mandoline platform while the unsliced piece stays on top. To use a mandoline, slide a piece of produce down the mandoline’s platform and across the stationary blade. The type you get is more a matter of preference than an indication of quality-and depends on the storage space you’ve got. Some have a kickstand that props up the mandoline on a counter or cutting board while others are handheld like paddles. Basic models only slice, while fancier ones also have attachments that julienne, dice, and waffle-cut. Mandolines are sharp blades attached to a platform that thinly slices food.
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