![]() ![]() Ruthless for your food, not your fingers, because your hands don’t need to go anywhere near the action. Unlike other mandolines where the blade is stationary, this mandoline operates like a ruthless guillotine. Out of the box: The Dash doesn’t look like any other mandoline slicer we’ve ever encountered. Kyocera also makes food containers that perfectly fit the mandoline slicer, so you can slice your veggies directly into them during food prep.ĭurability: The plastic is light and feels a bit flimsy but should last as long as the ceramic blade remains sharp. There’s no grippy material on the end of the mandoline, so the safest way to use this model is to nest it in a bowl using the notches on the underside to secure it. Safety: The handguard works surprisingly well for holding food without mangling it. ![]() Cleaning it was a dream compared with some of the more complicated mandolines with multiple parts. It’s a little challenging to adjust, especially if your hands are wet or you have trouble gripping or pinching small things. The thickness settings are 0.5 millimeters, 1.3 millimeters, 2 millimeters, and 3 millimeters, but they’re labeled as 1, 2, 3, and 4. It has four thickness settings and can be adjusted by spinning a spindle on the underside of the slicer. It’s too narrow to slice an onion unless you cut it in half first, and it doesn’t do thicker slices, so no potato gratin or eggplant parm using this one.Įase of use: This mandoline is very easy to use. But it struggles with softer foods, such as pears. Slicing: This mandoline slices hard and medium foods evenly and beautifully. The mandoline measures about 11 x 0.6 inches and the slicing platform is 7 x 3 inches. It doesn’t get any easier than this to use. It’s the most basic model we assessed, with only one slicing blade, a handguard, and no julienne attachments. Out of the box: Kyocera calls this the “no set-up” mandoline slicer. There’s a “safe” setting on the blade that tucks away the blade’s edge, and a case for the attachments that hooks onto the underside of the mandoline for storage.ĭurability: The candy-colored plastic feels sturdy but a bit cheaper than some other models we looked at. But there are four notches on the underside of the mandoline that allow you to nest the slicer over bowls of several sizes. The slicer slowly glides across wood, glass, and marble countertops. Safety: The mandoline has rubberized feet that are meant to hold the tool steady on a countertop or cutting board, but it doesn’t do that. The handguard managed to not completely smush our foods, unlike many other models in this batch. It was the best at julienning by far.Įase of use: The mandoline is easy to adjust, swap out blades, and clean. Carrots, cucumbers, and zucchini were also perfect matchsticks using this slicer. “My julienned onions and shallots were pristine,” Angela said. The platform is adjustable to four thickness settings, producing slices as thin as 1.2 millimeters and as thick as 7 millimeters, but there’s no indication of which width it’s set to on the slicer. Slicing: All of the V-blade models we evaluated, including the Börner, struggled with tomatoes, but this one aced everything else, including zucchini, onions, radishes, pears, and lemons. It has two julienne blades that safely tuck into a storage sheath, and a large, round handguard that holds food securely without mangling it. It’s large enough to slice an onion but not a large Italian eggplant. Out of the box: The intuitive-to-use Börner V5 mandoline measures 15 x 5.75 x 2 inches (the height is 3.75 inches including the blade storage) and the slicing platform measures 12 x 3.75 inches. It’s important to pay attention while using a mandoline, and if you forgo the handguard for any reason, wear cut-resistant gloves. They come with handguards that hold the food and protect your fingers, but with some, it can still be easy to slip and cut yourself. Some models let you adjust the height of the platform to control the slice thickness.Ī mandoline can be dangerous because the blade is quite large and very sharp. The slice will slip under the mandoline platform while the unsliced piece stays on top. To use a mandoline, slide a piece of produce down the mandoline’s platform and across the stationary blade. The type you get is more a matter of preference-and depends on the storage space you’ve got-and doesn’t indicate quality. Some have a kickstand that props up the mandoline on a counter or cutting board while others are handheld like paddles. Basic models only slice, while fancier ones also have attachments that julienne, dice, and waffle-cut. Mandolines are sharp blades attached to a platform that thinly slices food. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |