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?

3 comments

3 Comments

paul1172mo 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_reed612mo ago

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

iris3941mo ago

Yeah @betty_reed61, have you tried just getting one of those mid-range santoku knives? I bought a Victorinox years ago and it's still going strong with just a quick honing every now and then. Sometimes you don't need the fanciest thing, just something that's not total junk.