FEAR the mandolin

Shimmer · #1 03-31-2001, 05:52 PM

Last night, I learned how to use another dangerous piece of cooking equipment. I was told to fear it, because it can shred your hands before you even know it.

I always learned to NOT fear things, like horses (not the same, but who knows? What if sharp kitchen objects can sense your fear too?)

So what do you all think? Fear, or don't fear? Which gives more confidence?

~~Shimmer~~

Isa · #2 03-31-2001, 08:32 PM

They sell the mandoline with the finger guard for a reason....

Kimmie · #3 03-31-2001, 10:34 PM

Couldn't have said it better myself!

Greg · #4 04-01-2001, 01:30 AM

Well, maybe respect would be a better word. Then again, some fears are healthy fears! Whatever keeps you from turning body parts into gaufrettes is a good thing.

Pete · #5 04-01-2001, 07:18 AM

I've never had a problem with the big, traditional, french style mandolines, it's the sharp, little Japanese mandolines that have always taken a bit out of me. Those things are SHARP! They will take off a fingertip before you know it and who hasn't had the 5 deep score marks on the palm of your hand? I don't know that I fear these things, but I do have a very healthy respect for them.

elakin · #6 04-01-2001, 03:48 PM

my first restaurant job was while i was still in culinary school. things were unorganized there, hectic, and we were busy all the time. in the heat of service, someone threw a french mandoline at me along with some peeled potatoes soaking in water and yelled "gaufrettes." i started working them as fast as i could. i didn't even realize i'd cut myself until i looked down under the mandoline and saw the potatoes all red and bloody. then i felt the pain on my fingertips. very sharp. ever since, i have actively FEARED the mandoline. i still use them all the time....but slowly, methodically, carefully... i'm very comfortable going top speed with my 12" chef knife while looking at something else and talking to someone...but the mandoline commands my full attention.

foodnfoto · #7 04-01-2001, 06:52 PM

I've never thought the cutting guards on either the stainless or Japanese versions of mandolines were of much use-they always wasted too much of the product being cut and never held the veg in a stabel position. I obtained a few of those nylon knit "cut-safe" gloves and they always kept me from cutting myself on the blades. You can run your fingers right over the blades and not even get a small nick with those gloves on. Since then, I've had a love affair with my mandoline making fancy-cut veggies for any reason.

youla · #8 05-11-2001, 06:18 AM

Do you have an outlet for those gloves , I live in Australia and havent heard of them...and I rarely touch the mandoline cos of fear from earlier injuries when I was younger.....ps...I dont think it was the injury but the lemon and lime juice that got into the cuts and how difficult and awkward it was to work.

Nick.Shu · #9 05-11-2001, 07:37 AM

i too fear the mandolines wrath - however, unlike a horse, if i fell off, i probably wouldnt climb back on.

P.s. youla, if you cant get a nylon gauntlet, maybe try a steel mesh one from any commercial cookery store.

[ May 11, 2001: Message edited by: Nick.Shu ]

#10 06-08-2001, 06:10 PM

I concur with Foodnfoto...those nylon gloves are a real finger saver! You don't even have to keep your eyes on the mandoline..well, not every second, mind... they are kinda pricy(for me) but a worthy investment...easy to keep on your person too....good luck finding them...I got mine from my bro who worked at a supermarket..tee hee!

isaac · #11 06-10-2001, 09:43 AM

i learned how to use a mandolin a while ago. dont fear it, respect it. i dont wear a glove nor use anythign else to protect me. when i get down to the end of the product that i am shredding, i stop when i feel uncomfrable. for the left overs, i use them for a stock.

Svadhisthana · #12 06-10-2001, 02:06 PM

Thanks Issac, that is a good tip for the small "chunks" that are too small to shred.

Marzoli · #13 06-10-2001, 02:58 PM

I have one of those plastic Japanese models--took forever to get up the courage to try it!

But now I'm at least shredding up cabbage for slaw at a nifty pace. I tried the little plastic finger thing, but everything slipped and that was worse than shredding nude! I confess, I still hanker for a cool stainless steel mandoline, but I'm not sure it would be much better. So far I haven't tried the fancy blades for Chinese looking carrots.

isaac · #14 06-10-2001, 09:53 PM

mandolines are great. all you need to remember is to be carefull. stop shredding when you feel uncomfrable and fear that you might shred your finguar. this will work, i promise

nancya · #15 06-10-2001, 10:41 PM

Sandy, I have one of those cheap little plastic mandolines too...been using it for years and I love it, but I do long for one of the cool ones. I want to be able to adjust the thickness of the slice. Currently, I'm watching on ebay for one at a good price. Saw this tip on another thread somewhere.