Chef Forum banner
1 - 5 of 5 Posts

·
Registered
Joined
·
2,557 Posts
Benriner jumbo

FWIW you can only use julienne blades on soft stuff, but on harder denser root veg no way. They will drag a lot and you will use more force and probably cut yourself when it slips. For the harder stuff, use the slicing blade (the one that you can sharpen) to make planks then use your knife to julienne whatever size you want.
 

·
Banned
Joined
·
844 Posts
I have to agree with MK.

I've successfully used the blades to produce matchstick julianne with root vegetables. And this is the result :


Yeah, I know.

Having posted that, I use the Benriner small. I've sharpened the main blade multiple times. I like it a lot. For slicing.

I'm a stingy f*ck, so I still use these blades from time to time for shoestring fries and other stuff. Even with bent blades. But I more often than not do what MK says. Slice, and cut by hand.

In the end you waste product using these blades, so my 'stingy' turns into stupidity.

A replacement blade set costs almost as much as a new Benriner mandolin.

Can't speak for the "over $100" mandolines. . . But it depends entirely on what your expected use is.
 
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top