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Benriner Mandolin Slicer, this little slicer comes with three blades, coarse, medium, and flat. You can do almost everything that larger mandolin slicers do at a much lower cost. This size slicer mandolin is excellent for home use and will allow you to create beautiful garnishes for your dinners and veggie trays. The size is 3 1/3 inches wide by 12 1/4 inches long. The Benriner Mandolin slicer is made of tough nylon resins with high quality stainless steel blades. The Benriner Mandolin slicer makes a great gift for the cook in your home.
Includes safety pusher and 3 blades
Easy to use
Easy clean up
Makes a great gift
|Average Customer Rating:
|| based on 137 reviews|
Average Customer Review:
( 137 customer reviews )
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Most Helpful Customer Reviews
284 of 287 found the following review helpful:
Great slicer while it lastsJun 02, 2006
By Sandy P
This is an excellent slicer. I've used everything in it from carrots (when making my carrot version of thai papaya salad) julienned into matchstick thickness to wide thin slices of Korean radish. Never failed me.
Two drawbacks though:
1. The safety guard is a joke. It doesn't hold the veggies very well and is a pain to use effectively...which means I usually don't use it. I've cut my fingers on this mandolin twice now, which isn't bad for two years of regular useage, but I don't like the sight of blood so I'll leave it as a major detractor. Luckily for me, I cut myself on the julienne part and not the actual wide slicer. In other words, my finger meat was left shredded but intact. Whew!
2. The metal parts rust. Yep. They rust. Hence the reason I am now shopping around for another slicer. Don't know yet if I'll get another Benriner. Might look into the Bohn.
Apparently Benriner realized the metal parts rusted because their mandolins now come with plastic screws to hold the julienne blades in place and to adjust the thickness level.
97 of 99 found the following review helpful:
excellent portable mandoline with a few flawsJul 10, 2005
By M. Mckay
THis is a great item which is used several times per week in my kitchen, primarily for slicing cucumbers, carrots, potatoes, and other vegetables. the basice slicing blade stays sharp and is easy to adjust. Careful! It's easy to cut yourself! I suggest getting a kevlar or other cut-resistant glove (such as the steel gloves used by fish mongers or meat packers); I find them to be more convenient and more useful than the plastic holding tool. The finest julienne blade was a problem for me; if I slammed a hard carrot through its teeth, occasionally the teeth bent; be careful that the vertical thicknes of the julienne is not more than the width of the julienne cuts. I don't care for having to keep track of the separate blades when they're not in the slicer, but it's not much different than tracking accessories for a mixer or a Cuisinart.
I have a Bron stainless steel mandoline, whcih costs well over $100 more but the Benriner is what I turn to again and again.
42 of 42 found the following review helpful:
Realistic expectations will be met...Jul 23, 2009
The French Laundry Cookbook says this is what they use. I'm a banquet cook and this is what we use. They are a great buy and will fit in a roomy knife case. Those little safety handles don't work on any of the plastic mandolines from any maker, and we have a classic expensive stainless steel mandoline that NO ONE at work is willing to use, because it doesn't have a safety handle either, but grave bodily damage promises to be far greater in severity. There is a Shun mandoline (retail 500$) that actually has a handle connected to a sliding rail that looks like it will work in theory, but Cook's Illustrated rated it at the bottom. Watch your fingers, hold veggies with a towel and use the leftover scrap for a stockpot instead of trying to get the last chip from a potato or shred from a carrot.
127 of 139 found the following review helpful:
DON'T BUY THISJan 22, 2008
This little guy works great, but unless you are absolutely positive that you will never want to cut anything larger than a medium sized mushroom, do yourself a favor and get the "Super" model. It's essentially the same thing only it's wide enough to take on whole potatoes, onions and fennel bulbs, and it has metal adjustment knobs to boot.
It's my understanding that these are high carbon steel blades, and yes, that does mean that they will rust if you put them in the dishwasher or forget to dry them thoroughly. Nothing a little Barkeeper's Friend can't fix, and a light coating of vegetable oil after washing can help keep the rust at bay if you live in a particularly humid environment.
A cut resistant glove would be a wise investment whatever model you end up with.
50 of 54 found the following review helpful:
DangerousSep 28, 2008
By D. Roese
One star because I don't trade safety for a few bucks. I was a professional chef for 20 years... as soon as I held the safety guard in my hand, my hand knew something was wrong. The guard itself puts your fingertips one little slip away from pain! Not only that, but because there are no rubber feet anywhere, you have to hold the mandoline up with one hand and try to keep it stable while slicing...maybe a wet towel under the front edge would help, but not worth it. The "guard" has a few plastic teeth that are inadequate for holding most items for julienne. It's sharp, and is wonderful for making micro-thin slices of whole carrots and cukes. BUT the julienne function requires so much force (try doing 1/4" potato sticks) that any accident is going to be serious.
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