Usually called a mandolin, despite looking nothing like the instrument,
large and expensive metal vegetable slicers used to be the only
ones available.
Professional chefs can’t live
without them, but most
home cooks can get by with an inexpensive plastic version for about a
fifth the
price.
Metal slicers :
These
are still the best if you do a lot of slicing, and they are great for
potatoes.
The best brands allow you to take the blades out so you can
sharpen
them, and they have julienne attachments.
These attachments are almost essential if you
make french fries with any regularity.
But they can be scary because they have lots
of sharp little blades that can easily cut you if you’re careless.
Plastic slicers :
The
Benriner brand allows you to adjust the thickness of the slices
with
a small nut on the back.
Other
brands use insertable blades that restrict you to only a few thicknesses, none
of which seems to be the one you need.
Most
people lose the safety guard within a few days, so
when
you’re slicing and you’re working closer to the blade, hold the
food with a towel.
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