Buying guide
Mandolines: Fast, Even Slicing (Safely)
What a mandoline is good for, the types available, and the safety features that matter most.
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A mandoline slices vegetables paper-thin and perfectly even, far faster than a knife. It is ideal for gratins, crisps and coleslaw. It is also one of the sharpest tools in the kitchen, so the safety features matter.
Our shortlist
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
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Types
| Type | Pros | Cons |
|---|---|---|
| Flat handheld slicer | Cheap, compact | Fewer thickness settings |
| Adjustable stand mandoline | Many thicknesses; julienne blades | Bulkier; more parts to clean |
| V-blade | Cuts soft foods like tomatoes cleanly | Can be harder to clean |
Safety first
- Always use the hand guard (food holder), even for the last few slices.
- Consider a cut-resistant glove as well.
- Leave the last stub of each vegetable; do not try to slice it.
- Clean blades with a brush, not your fingers.
Good uses
Thinly sliced potatoes for a gratin or crisps, cabbage for coleslaw, cucumbers for cucumber sandwiches. For grating, see graters.
Frequently asked questions
Are mandolines dangerous?
The blades are extremely sharp, so cuts are common when people slice without the guard. Always use the hand guard, and a cut-resistant glove for extra protection.
What thickness should I slice potatoes for a gratin?
About 2–3 mm. Even slices cook at the same rate, which is the main advantage of a mandoline.
Can mandoline blades be sharpened?
Most cannot be sharpened at home. Replace blades or the slicer when it starts to tear rather than cut.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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