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Old 10-21-2008, 02:16 PM   #11
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Why would a cook want to be cutting up musical instruments anyway?

heh heh heh
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Old 10-21-2008, 02:19 PM   #12
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I have a Zyliss mandolin. I really only use it for potato gratin or those funky eggplant parms I do. It has a kind of "sled" that holds the food. If you use it with the sled and the holder, it's pretty hard to cut yourself.

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Old 10-21-2008, 09:05 PM   #13
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i bought one for use slicing things for dehydrator. never have used it. my son has one and said i must be very very careful.
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Old 10-22-2008, 12:09 PM   #14
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I have two of them...a Bron stainless steel job that I found in a second-hand store, and a Börner V-Slicer that came from another thrift. The Bron is a beautiful little machine, but the perpendicular blade is a poor idea. The V-Slicer, made of plastic and not nearly as pretty, gets far more use in my house. Easier to use, easier to clean. It's light enough to go camping as a FP replacement. If you're buying new, far less expensive, too.
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Old 10-22-2008, 12:29 PM   #15
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I have the Bron stainless which I use frequently. I also respect what it does with my food and what it could do to my fingers. I have a protective glove which I use at all times.
I don't find it difficult to clean, as some have said.
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Old 10-22-2008, 12:31 PM   #16
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Quote:
Originally Posted by Essiebunny View Post
I don't find it difficult to clean, as some have said.
Mine actually goes in the dishwasher which I am very happy about. I just make sure to tell DW that it is in there so she does not reach in without looking.
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Old 10-22-2008, 12:41 PM   #17
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I have a cheap plastic one that my husband bought me 13 years ago. I use it all the time. Still sharp as a razor; still easy to clean. Makes terrific paper-thin potatoes & onions, wonderful shredded veggies of all types, terrific "french fries", etc., etc.

And I use the hand guard ALL THE TIME. Even with carrots. All you need to do is start the carrot off without the guard until you get down to the last 2" - then switch to the guard wherein you'll be able to get down to the last thin slice.

In years of using this on an a weekly basis, I've yet to even nick myself once. It's all in being extremely CAREFUL at all times.
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Old 10-22-2008, 12:46 PM   #18
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carrots? I like to lay them down on the V-slicer and (using the handguard) julienne them for salads.
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Old 10-29-2008, 10:40 PM   #19
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I have both the freemaster and a madoline. I prefer the freemaster for potatoes and the madoline for cabbage. If I have a lot to do I will use the slicer/grater on the Kitchen Aid Mixer.
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Old 10-29-2008, 11:03 PM   #20
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I have a homr made one. Very simple, works fine. It is pretty old and is getting dull. The duller it gets the faster I can cut stuff free hand. I'd love to get knew one.
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