Sad. Do you think this might change in the future?
No. I had stage III breast cancer and went through a long time of chemo in 2009. So, I’m a survivor. My oncologist told me he had never had anyone have a perversion to something so long lasting but I have not been able to enjoy any smoked or smokey adjacent foods since then. WTF? It’s a challenge working my way around it.
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So sorry.
My husband cares about me so much that he reads labels and knows the differences between pork products and when he smokes bluefish he doesn’t bring it in the house because it makes me nauseous just smelling it.
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Me neither. If I can manage to not cut myself with a knife, I can manage to not cut myself with a mandoline.
The difference for me between using a knife and a mandoline is, that when I use the knife I can actually see what I’m cutting, how thin I’m cutting it and I have full control over the knife while I’m cutting.
I can’t say that about a mandoline. I only see the top of what I’m cutting, and that’s it.
That’s why i feel totally safe cutting with super thin and super sharp knives but still worry, when using a mandoline cutter. I can’t see the actual cutting process, when using a mandoline.
I don’t fear using a mandoline, but I have to concentrate and pay extra attention.
That’s why I don’t get this sentence: “If I can manage to not cut myself with a knife, I can manage to not cut myself with a mandoline”
How can you say that, when you have full control and visibility over your knife while you’re cutting with it and you can see what it cuts, while you can’t see the actual cutting process, when you use a mandoline cutter - it doesn’t make sense, sorry.
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No need to apologize. I have full visibility over the mandoline. I would guess this is because I’m shorter than you. I’m not looking straight down at it, as you might be.
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Ok, that might be it.
I’m 6’ 4" - I have zero visibility over what I’m cutting with a mandoline slicer/cutter.
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It is love at first sight.
Sure, buy one to try it out. Donate if you find it’s underutilized.
But try your local thrift stores. Mandolines are amongst the most common items I see there, along with spiralizers, electric knives, and apple peelers.
If no luck there, try used at offer up or FB marketplace.
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yesterday I asked a friend who is an MD about the safety of mandolines and he said “Make sure you buy a cut-resistant glove because without it, the question is not if you will slice your finger, it’s when.”
I have a sharp knife and as I’ve gotten older, I find my mind occasionally wanders when using it. I’m still not sure if I’m going to purchase a mandoline but I ordered a glove.
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I have a Bron. Unused or barely used ones can be found quite cheap on eBay. It had a bit of a learning curve for things other than simple slicing, but it does a lot of things. I use a Kevlar glove and have had no mishaps. I know people say the horizontal blade is less efficient than the angle or V type blades. I am sure it is, but it is pretty darned efficient. The thing is solid and goes in the dishwasher. Yes, I can do a fine job with a knife, but this is uniform slices rather than roughly uniform slices. It makes quick work of big jobs like potatoes, cabbage, onions, etc. It does much better than an FP with far easier cleanup. The julienne feature does not get much use. My one quibble is adjustments are by levers rather than dials like the Matfer uses. Ages ago I had the Matfer exoglass. Its julienne inserts never worked properly, and it was not as sharp as the Bron.
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Oklahoma burgers have apparently become a thing in NYC
I’m merely challenging your claim that a mandoline is indispensible.
I hate cleaning FPs, too. But a reasonable cook who has one might do just as well adding a 1mm disk than spending more on a mandoline to do gratineed potatoes. Or a slaw cutter. Or a Berkel. Or a knife.
I just use the guard that came with it. I’ve had the mandoline for probably 20 years and - never say never, but - I’ve not cut myself so far.
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I belong to a couple of chef’s groups on FB courtesy of my chef pal.
The fear (respect?) Is well earned. Theres a post almost daily from a chef who, in the chaos of a busy kitchen, julienned themself.
Even professional chefs have a healthy respect for mandolines and a lot of them wear cut proof gloves because they learned the hard way.
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Maybe I’m magic.
I cringe when I see chefs on “Beat Bobby Flay” using Benriner type ones … fast, without a glove.
This is such a bad example, viewing audience might copy this behavior without realizing the risk.
I often wear the glove when using my Microplane Box Grater, too.
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You said you use the guard … I just don’t like using a guard so the glove is the solution for me.
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Of course you are. I’m just not particularly interested in arguing over such a minor issue.
I’m happy with my mandolin and its uses, you’re happy with your food processor.
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