Finally pulled the trigger on a $250 Japanese mandoline slicer

I was doing a catering job for 50 people last weekend and needed to prep a mountain of root veg. My old hand slicing was killing my time and my wrist. This thing cut my prep time in half and the slices were perfect. Anyone have a good method for cleaning the blade without losing a finger?

3 comments

3 Comments

gracec1610d ago

Oh man, I feel that wrist pain just reading it. I did a huge batch of potatoes for a party last month and my hand was cramping for days. Those blades are no joke though, I always use the little guard thing until the very last bit, then I just accept I'm going to waste a tiny piece of veg. A stiff brush under running water works okay, but I'm always super careful.

margareto2610d ago

Hold on, I totally disagree about the guard. That little spike never works right for me, it just slips off and sends the veggie chunk flying. I'd rather lose a tiny bit than risk my fingertips. The real trick is to just keep a paring knife on the board for those last awkward pieces.

tessa_murray10d ago

Actually, that guard is meant to be used all the way to the end. It's got a little spike on it to hold that last piece. You shouldn't have to waste any of the vegetable. Just push the guard down firmly and it'll grip that final bit so you can slice it safely.