Chef Forum banner
1 - 4 of 4 Posts

·
Registered
Joined
·
154 Posts
Discussion Starter · #1 ·
I am thinking about trading up to a Bron mandoline from a Beniriner and wondered about how easy the Brons are to use, clean, etc. Are they worth the price for personal use at home?
 

·
Registered
Joined
·
154 Posts
Discussion Starter · #2 ·
Are the Brons difficult to use? I heard that the knife is less sharp than the Beniriner. Do you need a steel mesh glove or is using the hand guard sufficient?
 

·
Registered
Joined
·
154 Posts
Discussion Starter · #3 ·
Thank you very much for your responses.
I just got a Bron mandoline. In trying it out, I noticed that it makes alot of noise though it doesn't seem to be hitting any of the rotating blades (the crank is hanging down according to the instructions)and the fluted blade is out of the way. As near as I can make out, the noise is coming from the hand guard rubbing on the rails, but I am worried that I am doing something wrong. Any ideas or suggestions would be welcome: I would hate to ruin the mandoline through ineptness.
 

·
Registered
Joined
·
34 Posts
I had a Bron for 25 years and have two different Benriner models, also for several years. When we tried to replace the blades on the Bron thee new one did not fit properly and it became useless. I always found the Bron very cumbersom and stiff to use. I have now bought a different French model, a Matfer. One has to insert the various julienne blades as needed and reverse the main blade for serrated cutting or gaufrettes. However I like it much more than the Bron. It is much less cumbersome to use and there is less danger of damaging the cutting edges. The Benriner is great for very thin slices and is the easiest of all to use, but you cannot use itfor thick slices or for gaufrette.
 
1 - 4 of 4 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