ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Recommended Kitchen Mandoline
New Posts  All Forums:Forum Nav:

Recommended Kitchen Mandoline

post #1 of 3
4/19/00 at 6:02pm
Thread Starter 
I have a Bron mandoline, but it is coming close to the end of its lifespan. Anybody have any other suggested/proven brands?

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #2 of 3
4/24/00 at 5:39am
I really love the Japanese "Benriener". It's plastic, so it's cheap, but they last quite awhile. They can't quite do everyting a regular mandolin can do (IE no gaufrettes) but for juliennes and thin slicing I think they out do regular mandolins and definately stay sharper longer. Be careful though, the blades are made of surgical steel and super sharp.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
Reply
post #3 of 3
4/26/00 at 4:30pm
Thread Starter 
Thanks for the input! I have heard of the Japanese model, but was unsure of its usefulness. And removable blades is pretty fundamental... wish I would have thought of that! Thanks!!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Recommended Kitchen Mandoline