A device to safely slice vegetables.

[taxlady]

Doesn't anyone use the device that comes with every mandolin that moves the foods across the blade and prevents cuts?!?!?!?!?!

I use it sometimes. Most of the time, I just put on the cut resistant glove.

 

[Andy M.]

I use it sometimes. Most of the time, I just put on the cut resistant glove.

Do you consider the glove preferable over the slide?

 

[taxlady]

Do you consider the glove preferable over the slide?

I can get that last little bit with the glove on. I don't have to keep adjusting the slider. The slider is useless for carrots most of the time. Actually, I only use it for carrots, if I already have the mandolin in use. The slider also isn't much use when thinly slicing cabbage, which I do when I make a big batch of rødkål (Danish sweet and sour red cabbage).

 

[jennyema]

Doesn't anyone use the device that comes with every mandolin that moves the foods across the blade and prevents cuts?!?!?!?!?!

Mine doesn’t work very well. its really hard to use, IMO.

But I always use a glove.

 

[Andy M.]

I slice onions more than any other food using a V-Slicer (onion soup). I think it works pretty well with onions. Most of the rest of the time I just use my knives.

 

[dcSaute]

my Oxo slide is not hard to use - one is advised to read the directions.

depending on what I'm madelin-ing, I may do a bunch without the safety slide - but when I'm doing other stuff, I use the safety slide.
think - then do.....

 

[jennyema]

I slice onions more than any other food using a V-Slicer (onion soup). I think it works pretty well with onions. Most of the rest of the time I just use my knives.

I don’t use my mandoline that often, either. Mostly to slice potatoes for scalloped or ccassionally for other veggies.

im much faster and better with a knife if the slices dont need to be really thin and uninform.

Im a really fast onion slicer with my knife… now you have me craving FOS!

 

[taxlady]

I used it more when I first got it. Now, it's mostly for stuff that needs to be uniform or if I am doing a whackload of red cabbage for rødkål. I can't be bothered even for a 1 kg cabbage. It's faster just with my chef's knife.

 

[kleenex]

 

[taxlady]

Yeah, I have the Borner V-slicer. It has some issues, but it works. My slices are not mangled like the picture in that video. But, it does hesitate with some harder food. I can easily imagine that a mandolin should slice more easily. I can also think of several improvements. I would also prefer a dial for the thickness. I do not enjoy fighting with mine when I want to change the slice thickness.

I wish they had talked about durability of the various slicers.

 

[Badjak]

I generally just use a knife.
For real thin stuff, I use my grater that has a slice thingy on it.

For sauerkraut, I use my knife, but I wouldn't mind having one of those:

 

[taxlady]

Do you use the backside of that handheld grater for slicing? I have one something like yours, but the slicing slit looks a bit different from yours. I have never actually used it. Back when I had a box grater, I did use the slicer side.

 

[Badjak]

Yeah, the side showing is for slicing, the other side for grating.
I got another grater that can stand on it's own (with 2 slice thingies) but it is a pain to clean, so I prefer this one.
I don't use it often, so got no need for something specialised