Originally Posted by wysiwyg
I was curious about your question and did some checking. De Buyer sells a special V-Pro slicing mandoline for soft vegetables. It is not cheap and I am surprised they don't sell the cutting device as an accessory of the regular mandoline.
Here is the link from chefs catalog: Shop de Buyer V-Pro Mandoline at CHEFS.
I checked out the link you posted. I realized after I bought mine I would have been better off buying one like the one in your link.
Here's a link similar to the one I bought:
You'll notice the one I bought gets 2 stars and the one in your link gets 5 stars. Also, if you look at related products for the straight blade mandoline and you look at replacement blades, there aren't any v-shaped blades.
I bought mine on eBay for about $95 (with shipping). It was advertised as new, and from what I see I have no reason not to believe it's not new. At this point I'm not going to spend $100 more to get a deBuyer V-slicer. It's not in the budget money or time-wise right now.
I can probably slice the tomatoes on a 45-degree angle with the straight blade. I haven't tried it yet because I don't have any tomatoes right now. If not, I'll save $100 and use a knife.
I thought this was interesting. I was watching Alton Brown on the Food Network Channel yesterday. He recommended using a mandoline for the recipe he was making (Gold Coin Carrots I think it was called). He said he didn't like any of the food guards on any mandolines. He recommends wearing cut-resistant gloves. I just so happen to have a pair. I put those near my mandoline also to try. I'll see which I like better, the cut-proof gloves or the Scotch-Brite pad.
Now I need to figure how store it so it's convenient. It's not very attractive sitting on the countertop. Taking it in and out of the box it came in isn't convenient. I need something that opens from the top, not the side. I looked around in my cupboards but didn't see anything. It's about 15 long x 5 wide". Anyone have any tips/ideas?