I've search the first five pages of Google and still can't come up with anything, so I'm assuming it is just me being retarded, so hopefully someone can give me some tips
I am a big time knife fan, but for some healthy snacks I am planning to begin making a lot of beet chips (probably sweet potato too) and all the recipes I've come across recommend 1/8" slices, which is pretty thin. considering one vegetable can make a few dozen chips, I don't really want to slice that much. I had a Bed Bath, and Beyond gift card anyway, so I decided to buy a cheap mandolin there the other day. I brought it home, set it up which was really easy, and attempted to slice my first beet. Unfortunately, it turned out awful!
For some reason, The beginning of the slice is near perfect, but it tapers off to paper thin by the end. It does that with both normal and crinkle cut, with or without the guard (though it does slightly better albeit more dangerous without the guard). What am I doing wrong? I cut the end off with a knife to make it completely flat on the mandolin ramp/board/whatever you call it. It slides down the ramp smoothly, but every single cut is tapered which means uneven cooking which is bad. Can anyone other their thoughts?