First, food can easily get trapped in the blades, and it can be tough to get into all the nooks and crannies on some models. Mandoline slicers can be tricky to clean for two reasons. Without a cutting guard, it's quite easy to give yourself a nasty injury on a mandoline slicer, so make sure your chosen model comes with a good one. The spikes stick into the end of whatever food you plan to slice, you hold the handle while you move it back and forth over the blades, and the plate protects your fingers from contact with the blade. The cutting guard of a mandoline slicer is sometimes called a "safety guard" or a "food holder." It's essentially a handle with spikes on one end and a plastic or metal plate in between. Whether or not they're better than diagonal blades at slicing soft produce without crushing it is debatable (you'll find users in both camps, and some that say they're equally good), but they're definitely the most popular choice.Ĭonsiderations for selecting a mandoline slicer Cutting guard V-shaped blades are like having two diagonal blades, so they, too, are good at cutting soft foods. ![]() As such, softer fruits and veggies, like peppers and tomatoes, remain intact. ![]() Diagonal bladeĭiagonal blades cut one part of the produce first and gradually slice through the rest, meaning you don't need to exert as much force to cut your produce. While this blade type is great for slicing hard and dense fruits and vegetables, such as potatoes and apples, it tends to crush soft produce, especially items with strong skins, such as tomatoes. Traditionally, mandoline slicers had straight blades, and most French models still do. ![]() Mandoline slicers come with either straight, diagonal, or V-shaped blades. BestReviews Cooking and Baking Expert Blade types
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