How to Use a Mandolin Slicer

Slicing thin, uniform pieces of anything can be a challenge. Knife skills are always important, but sometimes a specialty kitchen item can be the perfect solution when you need a high volume of identical slices. A mandolin slicer can be a lifesaver in these situations.

Things You'll Need

• Potato
• Mandolin slicer
• Mandolin slicer holder
• Cutting board or plate

Instructions

How to Use a Mandolin Slicer

1. Choose the right mandolin. There are as many different types of mandolins for slicing as there are knives, and the variance in price does not always indicate a variance in quality of actual slicing. A lot of the more expensive mandolins are stainless steel with prop-up legs, and feature different blades that allow you to julienne and do other things as well. The basics that you want to look for in a mandolin is a blade that adjusts to at least three thicknesses, and a hand guard for use while slicing. Plastic is fine, as long as it has a handle so you can hold it in place.

2. Choose the thickness of your slice. Once you have your mandolin and you're ready to use it, it's time to determine which thickness of slice you're going to use for the dish you're preparing. Most mandolins do have at least three settings. Try each setting once by slicing one piece of potato on each. Compare them and determine which makes the most sense for the dish you're making.

3. Attach the protective holder to the food you're slicing. It doesn't matter how careful you think you are, if you don't use the protective holder while slicing on a mandolin, you will cut yourself. Take the end of the potato you are about to slice and force it down onto the spiky surface of the holder until it is secure. Now, you are ready to slice.

4. Slice your vegetable. Holding the mandolin with one hand above a cutting board or plate, take your potato by the handle and hold it against the part of the mandolin leading up to the knife. With a slow, steady forward motion, move the potato over the blade. The first slice will fall to the cutting board below. Slide the potato back and bring it forward again. Repeat this slow and steady back and forth movement until you have reached the end of the potato at your handle.

5. Clean the mandolin. Discard the nub of the potato you have cut. Rinse the handle and sponge off with warm, soapy water. Do the same with the mandolin itself, being careful to sponge away from the blade, so as not to cut yourself.