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Recommended Kitchen Mandoline

post #1 of 3
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

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

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post #2 of 3
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.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #3 of 3
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

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

My Author Page

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