Mandoline or Knife?

Never tried one. Doubt they're as dangerous as a car...

sarah said:

I've been looking at the ads for a mandoline, and so has my other
half. Despite assurances that he will remove at least one finger
tip he is adamant that he wants one! Has anyone else any experience
of these contraptions, and are they worth the risk of injury?

I have one but the only time I use it now is when I have to make a lot
of french fries. I'm faster with just a knife for only two potatoes.
When I do use it, I am so careful it probably doesn't end up saving me
that much time. That's because I got carried away with enthusiasm once
and did cut myself. Bottom line is that it's probably useful for
volume cutting, but for ordinary prep for a meal for 2-4 people it
isn't necessary.

-aem

sarah said:

I've been looking at the ads for a mandoline, and so has my other

half.

Quoted message said:

Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

No.

If you're a klutz stay far, far away... but if you're a klutz you don't
belong in a kitchen anyway. Actually even the best mandoline doesn't
do much you can't do with a sharp chefs knife, a decent box grater, and
a $6 ripple cut knife... I consider a mandoline more of a fancy
schmancy garnishing gizmo than a practical kitchen tool. Believe it or
not professional cooks don't ever use a mandoline (they'd be laughed
out of the kitchen), except for on foodtv... hey, sponsors gotta make
bucks.

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

I have a cheap Japanese Mandolin and it's great. If anything ever happens
to it I will get another. It does a great chop of cutting things into nice,
even, small strips. I sometimes use it to shred carrots into pieces much
finer than I could ever hope to do my hand, and very quickly.

But BE CAREFUL. You get slicing away on one of those things and things move
along so quickly that the next thing you know you're giving yourself flat
finger. It's a unique feeling when you slice off the very tip of your
finger. It doesn't bleed and it doesn't hurt much. It just feels odd having
a flat spot on the tip of your finger where it used to be rounded.

I am happy to report that is something that only happened to me once. I
learned to appreciate the speed at which your groceries get sliced up, and
I use the safety guard that comes with it.

In article <[email hidden]>,

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

I am very much the klutz and I have never injured myself with mine. I
bought the safety guard and always use it when slicing things. Just be
cautious when washing it.

I can't do krinkle cut with a regular knife. I bought one of those
krinkle cutters from pampered chef and gave myself a nice krinkle cut
finger. The mandoline also gives me lovely french fries much easier and
faster than I could do with a knife and all the same size.

marcella

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other
half. Despite assurances that he will remove at least one finger
tip he is adamant that he wants one! Has anyone else any experience
of these contraptions, and are they worth the risk of injury?

I have one but the only time I use it now is when I have to make a lot
of french fries. I'm faster with just a knife for only two potatoes.
When I do use it, I am so careful it probably doesn't end up saving me
that much time. That's because I got carried away with enthusiasm once
and did cut myself. Bottom line is that it's probably useful for
volume cutting, but for ordinary prep for a meal for 2-4 people it
isn't necessary.

-aem

Lee valley sells kevlar gloves so you won't cut the tips off your
fingers.
I use a mandolin to get the same sized veggies when making soup.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

Most mandolines come with a food holder that you use to hold the item being
sliced when it gets thin and the risk of a fingertipectomy is at its worst.
In some situations a mandoline is a convenience and may save time but has no
advantage over a knife. When however you need lots of evenly sliced or
julienned veggies it is worthwhile, particularly for very thin but even
slices of potato. A good solid metal one like a Matfer will last a lifetime.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>,

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

If you use the safety device that comes with them, they are a lifesaver
for slicing. Mom had a large one for slicing large amounts of cabbage
for brewing saurkraut.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Peter Aitken said:

Most mandolines come with a food holder that you use to hold the item being
sliced when it gets thin and the risk of a fingertipectomy is at its worst.

The holder in a pain in the neck. I have used it since my flat finger episode.
But. like you say, the worst you can do is to slice off the tip of your finger.
If you are using it to slice things very fine you don't even slice off enough to
bleed (the voice of experience here).

Quoted message said:

In some situations a mandoline is a convenience and may save time but has no
advantage over a knife. When however you need lots of evenly sliced or
julienned veggies it is worthwhile, particularly for very thin but even
slices of potato. A good solid metal one like a Matfer will last a lifetime.

I bought my cheap little Japanese mandolin 10 years ago for $12. I could replace
it once a decade for the next few decades and still spend nowhere near the price
of the high end models.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

Most mandolines come with a food holder that you use to hold the item
being
sliced when it gets thin and the risk of a fingertipectomy is at its
worst.

The holder in a pain in the neck. I have used it since my flat finger
episode.
But. like you say, the worst you can do is to slice off the tip of your
finger.
If you are using it to slice things very fine you don't even slice off
enough to
bleed (the voice of experience here).

The holder is not that easy to get used to, but well worth it. When you play
a stringed instrument as I do you get rather possessive of your fingertips!

--
Peter Aitken

Remove the [censored] from my email address before using.

aem said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other
half. Despite assurances that he will remove at least one finger
tip he is adamant that he wants one! Has anyone else any experience
of these contraptions, and are they worth the risk of injury?

I have one but the only time I use it now is when I have to make a lot
of french fries. I'm faster with just a knife for only two potatoes.
When I do use it, I am so careful it probably doesn't end up saving me
that much time. That's because I got carried away with enthusiasm
once and did cut myself. Bottom line is that it's probably useful for
volume cutting, but for ordinary prep for a meal for 2-4 people it
isn't necessary.

-aem

Reminds me of a co-worker; I asked "What on earth did you do to your hand?"
He was fiddling around with a mandoline on display at Williams Sonoma and
just about took his finger off. OUCH!

I use knives; they are easy to control. Just my opinion.

Jill

Sheldon said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other
half. Despite assurances that he will remove at least one finger tip
he is adamant that he wants one! Has anyone else any experience of
these contraptions, and are they worth the risk of injury?

No.

If you're a klutz stay far, far away... but if you're a klutz you
don't belong in a kitchen anyway. Actually even the best mandoline
doesn't do much you can't do with a sharp chefs knife, a decent box
grater, and a $6 ripple cut knife... I consider a mandoline more of a
fancy schmancy garnishing gizmo than a practical kitchen tool.
Believe it or not professional cooks don't ever use a mandoline
(they'd be laughed out of the kitchen), except for on foodtv... hey,
sponsors gotta make bucks.

Gotta agree with you. Just another gizmo that isn't worth $125 (if you're
looking at the chefs.com catalog)

Jill

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

Okay, I bought a pretty medium end fancy one for slicing up
cukes & b**ts for pickles. But so far, I haven't been able to
get a smooth cut all the way thru the veggies. I always seem
to get (in woodworker talk) chipout, or a irregular lump at
the end of the cut. Anybody got any idears on how to avoid
that? Tried adjusting all the blades & stuff, not much help.
Did go buy a $6. krinkle cutter but can't seem to get a really
sharp one.
Edrena

I have this mandoline...cheap, easy and the food holder isn't a pain in
the neck at all...and it beats the pain of slicing a finger!

http://www.amazon.com/exec/obidos/tg/detail/-/B0000632QE/002-8670286-1200828?v=glance

Completely worth 20 bucks - slices thick, thin and julienne.

Melanie

Sheldon said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other

half.

Quoted message said:

Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

No.

If you're a klutz stay far, far away... but if you're a klutz you don't
belong in a kitchen anyway. Actually even the best mandoline doesn't
do much you can't do with a sharp chefs knife, a decent box grater, and
a $6 ripple cut knife... I consider a mandoline more of a fancy
schmancy garnishing gizmo than a practical kitchen tool. Believe it or
not professional cooks don't ever use a mandoline (they'd be laughed
out of the kitchen), except for on foodtv... hey, sponsors gotta make
bucks.

Jayzus, will the [censored] never stop flowing...?

Of course professionals use mandolines. Many of my cooks in my various
restaurants brought their own with them.

And in any event how would Sheldon know anything about being a
professional? Navy cook 40 years ago is professional?

<http://www.sharpknives.com/gourmets_toolbox_pages/bron_professional_mandoline_slic.htm>
<http://fantes.com/matfer_mandolin.htm>
<http://www.chefdepot.net/mandoline.htm>

Pastorio

The Joneses said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

Okay, I bought a pretty medium end fancy one for slicing up
cukes & b**ts for pickles. But so far, I haven't been able to
get a smooth cut all the way thru the veggies. I always seem
to get (in woodworker talk) chipout, or a irregular lump at
the end of the cut. Anybody got any idears on how to avoid
that? Tried adjusting all the blades & stuff, not much help.
Did go buy a $6. krinkle cutter but can't seem to get a really
sharp one.
Edrena

Pull the food across the blade diagonally

<rj>

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other
half. Despite assurances that he will remove at least one finger
tip he is adamant that he wants one! Has anyone else any experience
of these contraptions, and are they worth the risk of injury?

I have one but the only time I use it now is when I have to make a lot
of french fries. I'm faster with just a knife for only two potatoes.
When I do use it, I am so careful it probably doesn't end up saving me
that much time. That's because I got carried away with enthusiasm once
and did cut myself. Bottom line is that it's probably useful for
volume cutting, but for ordinary prep for a meal for 2-4 people it
isn't necessary.

What aem said. I have a V-slicer and it only comes out of the drawer when
I'm prepping a LOT of vegetables.

Ferinstance: My wife loves yellow squash casserole - last summer I got a
deal on yellow squash, 3lb for a dollar. I bought the store, spent an hour
slicing, bagging and freezing.

At the beach a couple of summers ago one of our housemates decided that
she'd make her vegetable lasagna . . . for 18. She did her prep work and I
supported by slicing and matchsticking about 12 lbs of of vegetables.

If you're truly interested in trying a mandoline I highly recommend
auditioning a v-slicer, you can pick one up at BB&B or LNT for about $29.99.

Marc

In article <[email hidden]>,

sarah said:

I've been looking at the ads for a mandoline, and so has my other half.
Despite assurances that he will remove at least one finger tip he is
adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

No more dangerous than a super sharp chef's knife. Mandoline is better
for big batches and once you get the hang of it, more even slices, etc.
I think you can work quickly safer if you don't mind tossing the last
inch of veggie. And you can always master the mandoline safety device.
When I try to work quickly with my super sharp chef's knife, I can get
sliced nails and occasional blood. Guess I should get a gauntlet.

The Joneses said:

sarah said:

I've been looking at the ads for a mandoline, and so has my other

half.

Quoted message said:

Quoted message said:

Despite assurances that he will remove at least one finger tip he

is

Quoted message said:

Quoted message said:

adamant that he wants one! Has anyone else any experience of these
contraptions, and are they worth the risk of injury?

Okay, I bought a pretty medium end fancy one for slicing up
cukes & b**ts for pickles. But so far, I haven't been able to
get a smooth cut all the way thru the veggies. I always seem
to get (in woodworker talk) chipout, or a irregular lump at
the end of the cut. Anybody got any idears on how to avoid
that? Tried adjusting all the blades & stuff, not much help.
Did go buy a $6. krinkle cutter but can't seem to get a really
sharp one.
Edrena

I hate to see people get hurt for no good reason. For slicing root
vegetables thinly in a hurry use a box grater, one of those good
stainless steel ones... for slices use the side with the three wide
slots, it'll make short work of carrots, beets, turnips, celery, cukes,
potatoes, onions, what have you. The trick is (and the manufacturers
never indicate), as with all graters, is to as soon as you get it home
dress each cutting surface, as each will have a burr from piercing when
manufactured... with a small file remove each burr from the *inner side
only* of the cutting surfaces... from any hardware/auto parts store get
an ignition file (thin flat)for dressing the flat surfaces, and a
*fine* tapered needle file (small diameter) for dressing the rounded
surfaces. Use the same files to touch up the edge of your ripple cut
knife. You don't need to remove very much metal and will only need to
do this once. First time you use your newly sharpened tools you will
thank me for this tip. Each summer for many years I've used my box
grater for slicing peckers of pickles, takes little effort/time...
never got cut... I love cuke salad. The triple blade of the box grater
slices three times faster than any mandoline. A SAFETY trick, whether
slicing with a mandoline or box grater, or even a knife, is not to get
greedy, do not attempt to slice that last bit... do NOT use the
mandoline guard, just toss the last bits away or eat them, or into the
stew pot... because whenever slicing with any tool, each time you
change hand positions you interupt your momentum and need to readjust,
and that's when accidents happen.