A mandolin’s design may seem cumbersome, but ultimately they are easy to use once you know the basics. Mandolins create more consistent cuts than traditional knives and allow you to slice and dice much more quickly. Whether you are cutting toppings for a salad, making french fries, or preparing a garnish for a dish, mandolins offer different styles of slices to make every dish unique. It’s important to note that when using a mandolin you should always follow the proper safety precautions to protect your hands and fingers from the sharp blades. Here are a few basic tips that’ll have you slicing vegetables in record time.
Tips for Safety
- Always cut vegetables in half so they have a flat surface for even cutting on the mandolin.
- Attach the non-flat side of the vegetable to the grip guard to properly protect your fingers from the sharp blades.
- Wear a cut glove for added protection.
How to Use
- Place the vegetable cut-side down on the track. For smaller vegetables, wear the cut glove and hold the vegetable with your gloved hand. For large vegetables, attach the grip guard.
- Run the vegetables down the track, creating uniform cuts in a timely manner.
Types of Blades
- Main blade = slices
- Adjust the main blade make slices thicker or thinner for various vegetables such as tomatoes, cucumbers, bell peppers, radishes, and more
- Stick blade = julienne
- Stick blades are great for creating matchstick carrots, zucchini noodles, or fries
- Corrugated blade = crinkles
- Mainly used for waffle fries or slicing vegetables for stir fries or salads