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Am I the only one who bought a $200 mandoline and now has mixed feelings?
I got a fancy Japanese mandoline last year to speed up prep for things like potato galette or julienned salads. It's incredibly fast and gives perfect, even slices in seconds... which is a huge help during a busy service. But I've also taken a chunk out of my thumb twice, even with the guard, and the cleanup feels like a whole extra task sometimes. Part of me thinks it's a lifesaver for volume, but another part wonders if I should have just stuck with my knife skills and saved the cash. Has anyone else found a mandoline to be more trouble than it's worth, or do you have a model you actually trust?
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brian_kelly911mo ago
Why do I keep forgetting my own thumb is part of the recipe?
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