Mandoline slicer
A fixed blade in a frame that you run food across for even slices
Adjustable blade set into a flat frame. Food goes across it in one stroke, so every slice matches, which is what lets a gratin cook through at a single rate or a batch of chips fry without half of them burning. The cheap Japanese benriner models are very sharp and are what most cooks settle on. Their guard is slow and awkward to use, and skipping it is how people end up in the emergency room, so a cut-resistant glove is the usual compromise.
Who backs it
Sorted by strength of stance
- J. Kenji López-AltDoes it
Chef and food writer · The Food Lab
Names a Benriner among his kitchen essentials, the cheap Japanese mandoline that turns up on most professional prep tables. It sits on the same list as the spider strainer and the bamboo steamer, in the plain-tools half rather than among the collaborations.
Source: kenjilopezalt.com: Shop
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