Got a cheap mandoline after using my chef's knife for years, the difference is unreal

Tbh I always thought mandolines were a gimmick, I've been slicing veg with my 8-inch chef's knife since culinary school in Cleveland. Last week my buddy convinced me to try his $40 plastic one for a catering prep day, 12 pounds of potatoes in like 15 minutes. The uniform slices changed how my gratin cooked, no more thick and thin pieces burning at the edges. Has anyone else made the switch late and wondered why they waited so long?

1 comments

1 Comment

markh8525d ago

Man, that gratin thing is exactly it. I did the same thing with onions for french onion soup. Hand slicing took forever and they came out all over the place. Mandoline gave me paper thin rings that all cooked down at the same speed. Plus the guard saves my knuckles, I've got the scars from knife work to prove it. Once you dial in the thickness setting, it's hard to go back.