There are many brands of mandolins on the market. Some have
single blades, others have multiple blades. These machines can get quite
expensive, so be sure to check with your local thrift store before purchasing.
Keep an eye out at yard sales and flea markets, too!
Most are designed either with grooves to place on a
container to catch the sliced pieces or with a tilting rack of some sort to let
the pieces drop onto a cutting board.
Some have adjustable blade widths for varying thicknesses of
food. My machine has interchangeable
blades for slicing, grating, or julienne strips.
OK, a few pointers.... spoken by one who has definitely
changed the shape of several fingertips! (Some of us are slow learners) <she
rolls her eyes> ... did you know those things can also slice fingernails!
<snort>
1. When prepping my veggies, (like zucchini) I leave the
stem on and start slicing from the other end. The stem end serves as a bit of a
handle, giving me more "finger clearance".
2. GO SLOW! It's
exciting to see those veggie slices just fly out of the machine, but before you
know it, you're seasoning it with blood.
3. When your veggie
starts getting shorter, you might want to use the holder thingie designed to
protect your fingers. It's usually rectangular in shape with little prongs to
hold the veggie firm. Sometimes they work, but usually I find them too fussy
and have tossed mine!
4. When you get down to about an inch or inch and a half,
stub.... stop!
5. Toss those veggie stubs into a bowl. When you are
finished with your mandolin slicing, then work on the stubs. Hand slice them,
grate them, dice them. You can grate those stubs without nearly the risk to
life and limb. There's all sorts of things you can do that will keep you from
hurting yourself. Heck fire, you can even take those stubs and use them in your
next fresh salad!
Actually, my mandolin had changeable blades, including a grating
blade. When I get close to the end, instead of holding the veggie stub with my
fingertips, I open my hand flat and use the palm of my hand to apply pressure
for grating.
Kind of like feeding a treat to a horse... if you hold it
with your fingertips, you're liable to get a nip. But holding it in the flat of
your hand all you get is a slobbery lick.
A WORD OF CAUTION:
Do
not use the flat palm trick with ANY slicing blade on your mandolin...
ONLY
with the grater! OK?
P.S. Thanks to my ‘hand model’, Hubby Mike!
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