Shoutout to the guy who told me to just buy the damn mandoline slicer

I was stuck between a cheap $30 model and a $150 professional one for prepping veg. Went with the expensive Benriner and it cut my prep time for a 50-pound case of potatoes in half. Anyone have tips for keeping the blade sharp?

2 comments

2 Comments

paul11714d ago

My buddy bought a cheap one and the blade got dull after a few months. He ended up spending more on a sharpening service than the thing cost. The good ones really do last if you take care of them.

betty_reed6113d ago

What kind of knife was it? I've heard some cheap steels just won't hold an edge no matter what.