I just received the Matfer Mandolin and have had no trouble getting it to slice and juliane, however, it really "hangs" up with the crinkle cut. Does anyone have some pointers on adjusted to get reliable crinkle or scallop cuts.

[ April 11, 2001: Message edited by: HMcQA ]

I'm not sure if I have great advice on getting the crinkle cut or just some input. I love my Matfer and spent a lot of time working on the crinkle cut. I bought the tool specifically for a party we hosted last December. I thought it would be great for the crudites. I went thru a lot of carrots before I got the crinkle cut rhythm right. Once you get it right, you're golden.

[Mezzaluna]

I bought my Matfer in Paris; I hadn't seen them here at home before that. (I paid about $70. Good thing, because they were $160 here around Milwaukee.) I have a hard time with julienning! I can't get the shreds to separate completely. What am I doing wrong?

>I have a hard time with julienning! I can't >get the shreds to separate completely. What >am I doing wrong?

The top blade sometimes rises when making the cut, mostly with the hard vegetables like carrots. Slow down and control the stroke alittle and you will get better results.

Tim

[ April 24, 2001: Message edited by: dlachez ]

So overall, would you recommend the Matfer or should I stick with a Bron mandoline? I am about to buy one and could use some advice.

Thanks,
Eva

[mudbug]

Eva,

Do a search for "mandolines" here. You will find some great topics on this.

[MikeLM]

Eva:
Go to eBay for this. I got a Bron from a bulk seller who had a bunch and was willing to sell for $110 (delivered) without the hassle of an auction. A nice savings over the $160 (plus tax) retail around here.

I've been very pleased with the Bron.

Mike

[kokopuffs]

I'm an EBAY freak and just picked up a brand new Sabatier 8 inch bread knife for $19.99 delivered to my door. I use ebay prices as the standard of comparison before purchasing. I've also had very good luck with my ebay purchases. Good luck.

[Pooh]

You will absolutely LOVE Sabatier!

Is it your first experience with Sabatier? I have them all, from France, many many moons ago!

njoy them!

[kokopuffs]

Hi, Pooh. All of my Sabatiers are the good ol' carbon steel types, over 25 years old, not the new ones. The older ones are marked by irregular, uneven, and pitted surfaces. They stain more easily that the newly manufactured "Au Carbone" by Sabatier. The latter can't hold a rat's *ss to the old ones.

[Pooh]

Hi Kokopuffs,

Got the old ones!

[Kimmie]

I also have the old ones! I don't use my French or Japanese mandolines very much.

[kokopuffs]

Kimmie, why don't you use your mandolines very much? Do your Sabatiers fulfill your cooking style?

[ May 03, 2001: Message edited by: kokopuffs ]

[Kimmie]

They do, Kokopuffs. I feel in control with a chef knife and I must admit that I am a bit afraid of my french mandoline. It's not a tool to fool around with.

I do use my little japanese mandoline on a regular basis however. Especially for mushrooms that I want paper thin to put on a pizza for instance.

How about you?

The mandoline is the most useful piece of handheld equipment in my kitchen.

I also have old Sabatiers. My 10 inch chef's knife (carbon) still sharpens to razor sharp. The name "Sabatier" is now owned by a marketing company which licences manufature to many different companies, none are hand-forged.