Mandoline tips

I actually use my guard and don’t find it clumsy to do so. My previous mandoline, yes. I didn’t use the guard for that one because it was a PITA.
 
SandwichShortOfAPicnic said:
I’ve had two, still use the smaller one.
I suspect most people do what I do, remove the guards.
Is this risky for the fingers? Yep.
But a pair of these can take care of you.

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I use my guard and have the gloves after needing 6 stitches with a knife event. That was a bloody mess, no pun intended!
 
medtran49 said:
I stopped using the guards long ago. There's too much waste of the vegetables because of the prongs to hold. And, it's annoying to me.

1. DO NOT allow yourself to be distracted while using without the guard. I've only cut myself once and that was because I got distracted and wasn't giving my full attention. Craig, long, long ago, was forbidden from using it because he used to watch TV and...

2. Don't try to take the vegetable down too far. You can use your knife to finish cutting what's left.

3. If you are making horizontal cuts, keep your hand flat, like you would when treating a horse to a sugar cube. If it's something you have to hold with fingers, see #2.

4. Soft things, like tomatoes or tofu, don't cut well, even when the blade is brand new or just sharpened. I have cut cucumbers, but they have to be cold. Unpeeled cucumbers cut easier, but peeled can be cut.

We have a big, restaurant quality one from France that we've had for at least 35 years. We also have a Kyocera ceramic blade handheld, 4 thickness adjustable. It's small enough to fit in our utensil carousel and is the one I use most now. Just FYI, cucumbers cut great on it, but tomatoes eh. About the only time I use the big one now is if I cutting eggplant in planks or if I need something cut thicker than the Kyocera can do. I also use the Kyocera to shave truffles when we get them. It slices as thin as a dedicated truffle shaver. The ceramic blade stays sharp. Our first one lasted around 10 years with no sharpening, of course we're not vegetarian or vegan so it didn't get that much of a workout.
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Great advice medtran49. You saved me writing it all out!

The other thing I would add is that a mandoline is really only useful for cutting things very thinly, which is something that can be difficult unless you have very good knife skills. Its extremely good at slicing potatoes thinly for a Dauphinoise, for example.
 
I've got a De Buyer mandoline. I didn't buy it; it was a gift.
It's unbelievably good, hardy and, if you get to use all the gadgets, sophisticated.
Gone Hiking said:
Thank you for reminding me that I need to buy a decent mandoline.
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It's not cheap, but it's very slick.
 
My sister has 2 mandolines, she thought I might like to have one, but I said, no thanks, I like my fingers too much.
I still have a very dull knife for a reason. My daughter bought some very fine Japanese knives but I’m not sure I’m skilled enough for use. Stick with dull knives is my motto.
 
SoCalZone10 said:
My sister has 2 mandolines, she thought I might like to have one, but I said, no thanks, I like my fingers too much.
I still have a very dull knife for a reason. My daughter bought some very fine Japanese knives but I’m not sure I’m skilled enough for use. Stick with dull knives is my motto.
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I keep mine  really sharp. Its easier but I go slower and more sure.
 
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