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CathyZ from Kauai

I've got the expensive French mandoline and a cheapo knockoff too

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #19118 at 4:04 pm on Oct 9, 2010

It is like anything else, Richard. At what performance level do you want a mandoline to be? You want precise, surgical cuts, slices so thin you can see through them and the food not torn up? Perfect julienne? Then get the real deal. Difficult to learn to use, dangerous certainly but lives up to its reputation.

Want "almost" and not so dangerous? Pick another type. I use both depending on the situation.

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