The Right Way to Use a Mandoline (Without Losing Fingers)
A mandoline makes perfect slices. It also makes perfect hospital visits if used wrong. Here's how to use it safely and effectively.
A mandoline makes perfect slices. It also makes perfect hospital visits if used wrong. Here's how to use it safely and effectively.
I got my first mandoline ten years ago. A month later, I needed stitches. Now I use one weekly with zero incidents.
The Safety Basics
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Always Use the Hand Guard - The thing that holds the food. Yes, it feels awkward. Use it anyway.
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Never Push with Your Fingers - Use the paddle that comes with it. Or a wooden spoon. Never your fingers.
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Keep Your Other Hand Behind You - Don't hold the food with both hands. One holds, one pushes.
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Clean Carefully - Never wipe the blade with a cloth. Use a brush.
The Technique
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Set Your Thickness - Adjust before you start. Not during.
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Angle the Food - Hold at forty-five degrees for more control.
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Slow and Steady - Fast isn't better. Let the blade do the work.
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Finish with the Root End - The last bit has the least hold. Be careful.
What You Can Do With It
Perfect fries (uniform cooking), chips (paper-thin), salads (consistency matters), rösti (shredded, not chopped), lattice pies (beautiful topping).
My Mandoline Recommendation
For home use, the OXO Good Grips Mandoline offers the best value—about thirty-five dollars. It's safe, adjustable, and reasonably priced.
Pro option: the Swissmar V-Slicer is the professional choice—but requires more skill.
A good mandoline set includes multiple blades for julienne, waffle cuts, and more.
The Bottom Line
A mandoline is the fastest way to get restaurant-quality slices at home. Just respect the blade.
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