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Old 12-28-2008, 08:04 AM   #51
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LOL Dave!!!

One last note on safe mandoline use: there's no need to work at the speed of light!! The sharp blades + light pressure is all that's required - no need to whip back & forth like it's a contest.
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Old 12-31-2008, 12:09 AM   #52
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I guess the problem with the guard (on my OXO V-blade mandoline) is that the teeth on it don't hold something like a potato "long" enough, once the potato gets sliced down to an inch or two deep in size. I don't feel like throwing that much of the potato away, so I keep slicing without the guard, using a protective glove to keep myself from an involuntary manicure.
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Old 12-31-2008, 12:21 AM   #53
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Don't know how I missed this thread, but I love my mandolin. Buck gave it to me quite a few years ago. Heavy-duty stainless steel and sharp as a razor.

I initially used the guard but, for me, it didn't work. As a result I bought a butcher's Kevlar glove and found that works perfectly for me.

Yes, a food processor slices in a similar manner as a mandolin, but the mandolin slices more uniformly and thinner. And, as someone else also pointed out, I can create waffle slices with my mandolin.

Love my mandolin.
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Old 01-02-2009, 01:55 PM   #54
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Love it... i use a Benriner.... inexpensive, durable, lightweight, efficient
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Old 01-20-2009, 03:21 PM   #55
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Had a mandolin at work... for everything except julienning squash and carriots, I'm faster with a knife. If you don't mind wasting however much grip you need to work with (those safety handles are useless) of produce and need to cook for 20+ people with lots of julienning, then they could be useful.
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Old 01-20-2009, 04:34 PM   #56
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Quote:
Originally Posted by Lithan View Post
(those safety handles are useless)
Why do you think they are useless? The handle I have works extremely well. Obviously you can not use it for things like carrots, but for other items I use it every time with no problems at all.
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Old 01-20-2009, 06:01 PM   #57
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I agree with GB, completely.
There are only two of us, but I use it very often.
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Old 01-20-2009, 06:45 PM   #58
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I have an OXO but very seldom use it; guess it should be moved to a place that is more convenient so that I would use it more often.

I also have a Kyocera slicer, but it isn't adjustable. I use it to make potato chips or onion strings. That I do use fairly often for the onions.
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Old 01-20-2009, 07:44 PM   #59
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I had one for years and I think I've only used it less than 10 times. I think it just depends upon what you're using it for - mine only does thin slices, no julienne or anything like that. Guess it might be time for an upgrade.....??? lol
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Old 01-20-2009, 07:53 PM   #60
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They scare the heck out of me. I cut myself often enough holding a knife by the handle and pushing it toward the food. The idea of rapidly sliding my hand toward an exposed, razor-sharp cutting edge makes about as much sense to me as juggling knives. Blindfolded. And drunk.
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