Thanks for the suggestions! I think scalloped potatoes will have to go to the top of the list.
I'm also thinking it would be great for apple slices to use in a pie.
Originally Posted by Kayelle
PS....don't take chances without using that guard to hold the food for the last few slices. Lost a whole slice of my little finger complete with nail.
Definitely been using the guard so far. I've seen a few chefs on TV cut themselves with one and it does look pretty nasty. Anytime I see somebody use one by just palming the veg it makes me cringe a bit.
Originally Posted by Kur
I find my mandoline awkward to use. I wonder if it's just a lack of practice or if I have a clumsy one. Anyway, if I could use it properly, I would use it to prepare veggies for stir-fry!
Not sure, but I think the V shaped blade on the one I picked up helps it cut more easily.