paulb98•2d agoProlific Poster

Tried a mandoline after years of knife work and now I get the hype

I've been cooking line and at home for about 9 years, always swore by my chef's knife for slicing. Last week my buddy let me borrow his cheap $25 mandoline for a big batch of potatoes, like 8 pounds for a gratin. I finished in 12 minutes flat, no knuckle drama, and every slice was even. I used to think mandolines were for people who couldn't handle a knife, but honestly the consistency blew me away. Problem is now I kinda want a nicer one, but the good ones run $80 to $150. Is that worth it for home use or should I just stick with the cheap model? Anyone else switch over and never look back?

2 comments

2 Comments

wesley_hart2d ago

A cheap one works fine, and costly blades dull just as quick.

the_gavin2d ago

Wait, you're telling me the $80 blade dulls just as fast as the $8 one? That's the kind of thing I'd have to test myself before believing, @wesley_hart. Either you've got a lucky cheap brand or I've been getting ripped off for years. Honestly, it's making me rethink my whole tool drawer situation.