1) I used a victorinox for many years. It's okay but the price has been creeping up. For a couple $ more you can get Tojiro DP. There is a small learning curve on use and maintenance of japanese steel but you will be better for it.
3) Benriner mandolin because you can take the blade off for sharpening. I never use the julienne blades, just the planking one then cut to julienne with a knife if I want. Benriner comes in super and jumbo sizes for bigger veg, standard smaller one fits in my knife bag.
1) I used a victorinox for many years. It's okay but the price has been creeping up. For a couple $ more you can get Tojiro DP. There is a small learning curve on use and maintenance of japanese steel but you will be better for it.
3) Benriner mandolin because you can take the blade off for sharpening. I never use the julienne blades, just the planking one then cut to julienne with a knife if I want. Benriner comes in super and jumbo sizes for bigger veg, standard smaller one fits in my knife bag.
Depends on your budget simple roll by wusthof is okay. I have th ultimate edge sold on amazon. Only bag that fits Chinese cleavers and 300mm slicers that I know of.
Video review from a working chef here
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