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Old 04-28-2006, 07:47 PM   #21
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Mandoline Search Benriner Japanese Mandoline

I love my Benriner. I got it as a present years ago. Now that it is time to purchase a new one, I found them available online at Benriner.com and the shipping was free. Yeah!!
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Old 04-28-2006, 11:17 PM   #22
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ya got one too...for most home kitchen needs it's great.
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Old 04-28-2006, 11:42 PM   #23
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I also have one of the OXO ones and it is WONDERFUL. and if it brekas they will replace it.
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Old 04-29-2006, 01:32 PM   #24
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I, also, have the Oxo mandoline!

I think it's great!! It can be disassembled for easy cleaning.


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Old 05-05-2006, 05:47 PM   #25
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Many to choose from

I have several. I not only use them at work, but I use them at home also. You can get a "V" Cutter like others members have talked about, they are limited as to what they can do. You can also buy a professional one made from stainless steel like a "Bron" (brand name) for $130.00 on up. There is another one that works great and is much cheaper it's called a Japanese Mandoline. It's made out a plastic composite and is very heavy duty. It comes with several size cutting blades for various jobs. You can find this one on line or at most Asian markets for about $20.00. I personally think this is the best for the money.

Mark
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Old 05-06-2006, 10:41 AM   #26
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thanks again everyone for you replies.

as i've mentioned, i recieved the oxo good grips mandoline. i've used it a several times, and it works quite well. i would have liked a fauncier stainless european model, but it would have been overkill for my usage.

the oxo is super simple to use and clean. just fold it out, adjust the blade for thickness or julienne, and away you go. then just rinse and wipe, fold, and it's out of the way.

i've used it to make extremely thin lettuce, onion and tomato slices for sandwiches/burgers, medium slices of onion to go with the kraut for kielbasi, or slicing fennel and onion for stuffing whole trout, and thick slices of veggies for the grill.
and the julienne settings are great for veggies for a stir fry. it would take me too long to use a knife to get that kind size and uniformity, but the oxo zips right thru it.
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Old 05-06-2006, 01:05 PM   #27
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Wise choice!! And you're welcome!!


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Old 05-10-2006, 06:38 AM   #28
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Hello,

This is my first post here - so first off, glad to meet you all!

I'm looking for advice on whether to buy a straight-blade or v-blade mandoline. I live in Spain and have come across an online shop here selling De Buyer mandolines. The v-blade is significantly more expensive, but I can imagine myself gouging out central channels rather than cutting evenly. Is this a risk? Any advice on which I should go for?

Thanks.
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Old 05-15-2006, 10:45 PM   #29
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I think it would all depend on your personal preferences.

And to do this, you'd have to try both to see which one is right for you. You might want to get a couple of cheapies, one with the V-shaped blade and one with the straight blade, if you can.


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Old 05-16-2006, 07:10 AM   #30
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Thanks for the reply, Corey 123. In the end I was too impatient and just went ahead and bought the straight-blade version. I had a small Benriner that I bought years ago but this De Buyer is a giant in comparison. A few practice potatoes and I reckon I'll be slicing and julienning like a pro soon.
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