This cooking tool slices and cuts food, and is named after the way a musicians hands/wrists move when using the musical mandolin instrument.(1) It is a way to easily chop through lots of veggies and have them consistent sizes. It comes with a variety of tools to make various styles of cuts.
Mandolin Cuts
Slices thick + Ribbons thick
The thick attachment moves the veggies further away from the blade so that it slices thicker. Photo by PattyCooks.
Slices thin + Ribbons thin
The thin attachment (actually just the other side of the thick attachment) moves the veggie closer to the blade so that it slices thinner. Photo by PattyCooks.
thick, thin, and very thin. Photo by PattyCooks.
Dice large + Matchstick thick
The attachment has its blades wider apart so the cuts are larger. Photo by PattyCooks.
Dice small + Matchstick Thin
The attachment has its blades closer together so the cuts are smaller. Photo by PattyCooks.
Matchstick very thin
This is a separate tool I use for the very thin matchstick cuts. Photo by PattyCooks.
Tips + Tricks
Because the mandolin is used less often than my trusty chefs knive, it is much more sharp. Also, it is very easy to get into a rhythm that makes it hard to stop the motion once started. Thus, the incidents of severe cuts from a mandolin is high. I have seen people with bandaged hands after a trip to the Emergency Room because of these tools. Be cautious.
Unllike the video above, do not press the food into the guard as she demonstrates. Put the food on the cutting board and press the guard into the food so that it stabs deeply and is securely in the holder.
Halve or quarter large veggies (like she demonstrates with cabbage) so you can reasonable hold the food in your hand. Sometimes you will have to cut the veggie so there is a flat surface to work from.
You can process food fast, just be in control while you do it. Do not use this tool while distracted.
You will want to apply firm pressure down against the mandolin as you slice for quick and even slices. But there is no rule you have to do it fast. The speed of slicing will not be impressive if slices of your finger or palm are part of the meal!
To work well, you need the mandolin to be sharp. If your mandolin becomes dull, most likely you will need to replace the set. I hear some systems can be sharpened, but not the ones I get.
If the veggie is hard (carrots) you will have to slice faster and firmer for the tool to work. Moving too slow with firm vegetables will cause them to catch in the blade, which you can see happened in the video above with the carrots.
If the veggie is on the soft side (cucumber) you can be slower in your movements and more gentle.
Some veggies are too hard (squash) and some too soft (tomatoes) to use on the mandolin safely. Use your knives.
If cutting a dry veggie (like yams), add some water to the “runway” so it glides easier.
Cleaning a Mandolin
I run hot water over the tool and its parts. Use a soapy sponge to carefully clean it. Then place it in a protected part of the dish drainer with the blades aimed down to air dry.
Occasionally I have run it through a short cycle of the dishwasher when it needs a deeper clean. But as that dulls the blade, so I do not do this often.
Storing a Mandolin
I store my mandolin in a drawer that has it on its side with the blades safely tucked into a container. The idea is to not store it anyplace where someone can reach in and cut themselves.
I do not have small children anymore so I can put the tool in an easily accessible drawer. But if you have kids (or pets) consider where you are going to store this tool so they do not wind up thinking it is a toy.
