Same, though luckily I’m still at phase 1. Bought the Benriner, used it a few times, put in cabinet after a week. Gave it to my sister (who also doesn’t use it).
I now have an electric Magimix kitchen machine for the once in a year occasion I need to slice stuff.
(post deleted by author)
You might be magic, but you are clearly not superstitious. 
I totally am. I will now be a ball of anxiety next time I decide I need transparent radish slices.
No. Actually, I dislike FPs, and I prefer mandolines given the choice. But a mere preference doesn’t make one or the other indispensible. I’m out.
I use the mandolin for cucumber salad, potato au gratin, and a few others.
it is not required. a knife and patience and skill can do the same.
tried cucumbers once in the food processor. unless one exerts exact the right pressure on exactly the right size for the feed tube, , , , one winds up with cucumber mush instead of slices. did that once, maybe twice - decided a food processor was not the right tool for the job…
Of course it isn’t indispensable, but for those who frequently make large quantities of sliced things and those who are extremely fastidious about even slices, it makes life easier. Of course the things many mandolines will slice neatly are limited.
Yeah, no. There’s no way I’m hand-slicing a pound or two of potatoes for gratin.
But props to your patience!
oh, I use the mandolin. it can be done ‘by hand’ - if . . . (as stated . . . )
And then what would happen to the cookware forums and threads? 
I can do super thin slices of radishes or cucumbers with my $10 Victoronix serrated paring knife.
I only get out the Benriner and glove when I have to do a lot.
Yes, quantity is the deciding factor for me as well. I almost always slice/dice everything by hand (1/2 a cuke, say, or radishes, shallots, onions, etc. for salads or sautés).
Are you me, Damiano ?
I bought a Kyocera mandoline years ago and even though it’s a rather small handheld mandoline, it works very well for me, but I do pay extra attention as I don’t like to use the guard. But I simply don’t do recipes that calls for the use of a Mandoline nor really a food processor. They are dust collectors in my kitchen.
Only when I make dauphinoise potatoes or similar potatoe slice recipes 3-4-5 times a year, I feel I need either a Mandoline or a food processor. If I make salads, I never need to cut them like a crudité, and I feel my knife skills are good enough so that I can cut all the stuff I need in my salads using a sharp kitchen knife.
This is why I’ll do some tasks “the hard way” rather than pulling out the FP. I just hate hate hate washing the darned thing.
I’ve cut myself a couple of times using a mandolin.
Not because I wasn’t stopping in time, but because the veg sort of flopped over on the way down the slide.
Not to mention the 47 Bamix mixers you’ve found thrifting.
Hi Claus, good seeing you here again! Yes, it’s the same for me, I don’t make these type of recipes often. Dauphine potatoes, or celeriac remoulade: maybe once or twice a year? For that, I actually like my small Magimix - which I’ll just put in the dishwasher after use. I’ve actually been allowing myself some luxury lately, with freshly pressed orange juice a few times a week using the Magimix.
Some people are irrationally afraid of them, sure.
I’ve been bitten hard by a mandoline only once. Because the cut is “across” and not “down”, the accidents either completely remove a chunk of you, or leave hanging a good-sized flap. Either way, the wound usually bleeds a lot and is slow to heal for several reasons. If you have to work with your hands, very slow.
Transparent radish slices! That’s a fine dining ingredient in my book. Bravo!
