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Andy Baraghani remembers the exact moment he was introduced to the Benriner mandoline slicer, a.k.a. the kitchen tool that changed the way he cooked. He was 16, working on the line alongside a seasoned cook named Tamar Adler, who went on to write An Everlasting Meal. “She had just spooned warm brandade onto toast,” he recalls, “and she braced a plastic mint-green mandoline against her cutting board and slid a fennel bulb against the stainless-steel blade.” The bulb gave way immediately into feathery, sheer wisps—the visual and textural topper Andy didn’t even know the dish needed. Portability is a major concern when choosing kitchen tools. Mandoline slicers are no exception to this, either. OXO SteeL Chef's Mandoline 2.0: This pricey mandoline performed poorly, and it took a lot of effort (and nerves of steel) to push a potato fully through the blade. The same thing happened when we gave a go at making fries with it.
Many mandolines offer safety features of some kind to keep the food secure while slicing and protect your fingers from the sharp blade. If your mandoline does not come with a handguard, hold your produce with a protective cut-proof glove or clean kitchen towel and exercise caution. Make sure to use hand guards if included with your mandoline slicer to protect your hands and fingers from nasty cuts. The sharp blades can often be intimidating for users, but using safety equipment will significantly reduce any possibility of injury. To my mind, the benriner is very intuitive since there are only two knobs to adjust and one place for one of three blades to be inserted. But after pulling it out of the cupboard once or twice a week for a couple of months now, I'll pass along a few tips. I'll add new ones as more experience is gained but please, feel free to add your own tips in the comments. While mandoline slicer blades are extremely sharp, they do require maintenance. To keep producing quality, razor-thin slices, you’ll need to sharpen and clean the blades on a regular basis. To get blades sharp as new, use a sharpening knife. Just be sure to wear gloves and take safety precautions when handling the blades.
The other tool Andy can’t live without?
The Coarse Blade: ideal for making chunky and crisp cuts of fruits and vegetables such as potatoes, onions, radishes, cucumbers, carrots, apples, and peaches. Vegetables seem to have a grain. If sliding one way is a little tough, turn the vegetable another way, again if necessary.
Demand for this at-home appliance is continuously growing and safety is a constant priority. In response, most models now come with a hand guard to protect fingers. Some slicers also features non-skid feet so the machine doesn’t move unexpectedly while you are using it. The Benriner Super Mandoline is widely considered to be one of the world’s best mandolin slicers and is equipped with three different blades to create different effects and finishes including: They're apparently dishwasher-safe but after a good rinse, I figure there's no need to risk the dishwasher heat warping the plastic. (And for the record, I one of those who puts everything that fits into the dishwasher, knives, cookie sheets, plastic. The blender. The food processor bowls. Well, okay, I don't put the cast iron skillet in there.) The finger guard is designed to run perpendicular to the Benriner but it works the other way too, making it easy to switch directions.
Which mandoline is the best mandoline?
So far, what slices beautifully: potatoes, beets, celeriac, zucchini, kohlrabi, radishes, young turnips, carrots (though with carrots, be prepared to leave behind a good inch since you can't use the finger guard) -- and fingers, are you using the finger guard??? In 2005, it was a technique for aggressively trimming broccoli that was 'life transforming' - at least the vegetable area of my life! In 2007, it's the Benriner that allows two of my four tips for transforming mundane vegetables into something new and exciting.
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