Mandoline slicers

Why use a mandoline slicer instead of a knife?

For thickness, above all. Potato slices cut with a knife are rarely all the same size, and it shows when they cook: the thin ones burn while the thick ones stay firm. A mandoline slicer cuts every slice to the thickness you choose, from the first pass to the last. A gratin cooks evenly, and vegetable crisps all turn golden at the same time.

The time saving is real too. A sliced cucumber, two julienned carrots or shredded cabbage for a salad take a minute or two, with no chopping board and no fiddly knife work.

Which vegetables can you slice on a mandoline?

Most firm vegetables, and a few fruits.

• Easy: potato, cucumber, carrot, courgette, onion, cabbage, radish, apple
• With a little care: tomato and pepper, sliced with a very sharp blade and without pressing too hard
• On a fine grater: garlic, ginger, hard cheese, citrus zest
• Avoid: very soft foods, which squash instead of slicing, and very small pieces without a food pusher

The simple rule: cut a flat base on the vegetable before you start. It glides straight over the blade and the slices stay even.

Which type of mandoline should you choose?

The collection brings together adjustable mandolines, very light handheld models and vegetable slicers with interchangeable blades. They are not made for the same jobs.

For everyday use and small quantities, a handheld mandoline is enough. If you often make gratins or homemade chips, an adjustable mandoline with legs saves the most time. And if you are after dice rather than slices, our vegetable choppers are a better fit. For cheese, zest and fine grating, see our kitchen graters.

To go further, our guide how to choose a mandoline slicer covers the blade, the settings and safety, and the article mandoline or grater helps you choose based on the result you want.

How do you use a mandoline without cutting yourself?

Three habits keep your fingers safe.

1. Use the food pusher whenever one is supplied. It holds the vegetable down to the last piece, and your hand stays well away from the blade.
2. Slow down at the end of the vegetable. Most cuts happen on the last few centimetres.
3. Make sure the mandoline is stable, on its legs or wedged on the rim of a bowl, before you start.

How do you care for a mandoline?

Rinse the blade straight after use, before starch or fibres dry on it. A brush, supplied with several models, removes stuck pieces without bringing your fingers near the edge. Dry it before putting it away, and keep interchangeable blades in their box or under their holder so they don't end up loose at the bottom of a drawer.

Frequently asked questions about mandoline slicers

Which mandoline is best for beginners?

An adjustable handheld mandoline: no assembly, a thickness selector, a food pusher, and it fits in a drawer. If you also want julienne and grating, a 5-in-1 or 6-in-1 vegetable slicer with interchangeable blades covers more tasks with a single tool.

What thickness should you choose for crisps or a gratin?

Around 1 mm for vegetable crisps, 3 mm for a potato gratin, 6 to 9 mm for sautéed potatoes. Adjustable mandolines let you switch from one to the other with a dial.

Can you make chips with a mandoline?

Yes, with models that have a wide julienne comb or a stick setting, such as the adjustable 18-cut mandoline or the upright mandoline. For chips in quantity, a lever chip cutter cuts a whole potato in one go: see our chip cutters and spiralizers collection.

Mandoline or vegetable chopper: what's the difference?

A mandoline slices, grates and cuts julienne. A vegetable chopper cuts food into small pieces or dice. The two work well together: the mandoline for raw salads and gratins, the chopper for onions, garlic and sauce bases.