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Vent: I bought a $300 'professional' mandoline slicer that's been a total waste.
I was convinced I needed it for perfect, uniform cuts after seeing it in a kitchen supply catalog, but it's awkward to clean and the safety guard is useless. I've gone back to my $40 Benriner for everything from potatoes to cucumbers. Anyone have a mandoline they actually love that doesn't feel like a hazard?
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lilychen2mo ago
That safety guard thing is a total joke on so many of them. What exactly made it useless for you, was it just clunky or did it actually not protect your fingers? I've had some where the guard slips right when you put pressure on.
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cameronrivera2mo ago
Ugh, been there. That expensive guard is usually a flimsy piece of plastic that doesn't hold the food right, so your hand gets way too close to the blade. I just use a cut-proof glove now, the kind meant for kitchens. It costs like fifteen bucks and works with any mandoline. Lets me use the whole blade without worrying about my fingers.
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