Mandolin Slicer-theperfect one?

[barefootfarmer]

I'm looking for a perfect mandolin type slicer. I have a wooden one by Weston- Cabbage Sicer Slaw Board. It works great for potatoes, onions and apples too. But right now I'm working through cucumbers for pickles and they keep getting "stuck".

I a plastic model,  but I couldn't get the "finger grip" to actually stick to a cucumber. It had four sharp prongs. So I sliced without the guard and really liked the thickness for the cukes. But then as soon as I took a swipe with an onion without the guard I promptly cut my palm.

Now I have another one, it's a T-fall mandolin. I really don't like the thickness for the cukes- too thin. Although the finger guard grip is designed a tiny bit better.

I want one that I can just fly through the cukes with, and that has more than one choice for thickness. I think I had something like it years and years ago.

What do all of you use?

[aftermidnite]

I have a red Kitchen Aide one with lots of blades and has a dial so I can have paper thin to very thick slices as well as crinkle cuts ..waffle cuts ..French fries..
I bought it when I was working as a kitchen manager/ cook ..bought it at Target for $48 ..
It is a HARD plastic and has been thru a lot and has held up for over 10 years ...

[trebello]

I have a Zyliss easy slice. I hate it. I have to be really desperate to use it. Do not buy one.

[mollymckee]

I have a Pampered Chef one. It has 4 or 5 blades. My DH loves it, all I can cut with it is myself! It will do what you want, if you can keep your fingers out of it. I'm not sure how much it cost, my DD sold the stuff for awhile and I have one of each.

[barefootfarmer]

I'll check into the kitchen aid one. And the search continues...

[TommyIce]

I have two different ones

The OXO is plastic yet very durable and not so scarey
www.oxo.com/p-552-v-blade-mandoline-slicer.aspx

The other is a steel Bron french kind. Very scarey--a classmate in culinary school sliced off some finger parts on it. It is also very durable and versatile, albeit a little on the pricy side compared to the OXO.

I will only use both of them with the guards and a reinforced glove.

[aftermidnite]

I will try to get a picture of mine with the box of other blades...BUT it could be a bit before I post since getting pictures into PB are hit and miss at times with my computer.
The mandolin came with a plastic storage box for the other blades which is nice to keep everything together .
I will be honest and say I very seldom use any of the other blades now that I am not working as a cook outside the home .
I love the fact that even with the one blade on the slicer I can dial it up or down to any thickness I want at the time ..
Often when I slice an onion for sandwiches I will get it out of the pantry and go ahead and slice the whole onion paper thin and put the slices in a zip bag and keep it in the fridge ...when they are getting close to needing tossed I put them on a tray and dehydrate for crispy onions for salads ...or into soups or stews because they just disappear when cooked because they are so thin ...

[horseyrider]

I honestly don't know the name of one of them because I bought it at the thrift store for three dollars! Got all the different inserts for thickness, too. After a few uses I also bought a set of Kevlar gloves. I got tired of getting cut. This one has a V in the middle and is razor sharp.

I also have a Feemster slicer. It's an oldie but a goodie, with a very adjustable (but rather small) carbon steel blade. I like it for little jobs, like cutting up one cabbage for slaw. It's an awesome value.

I also have the KitchenAid slicer, but rarely use it. Too much set up for me, and the last slices end up being at an angle. But for big jobs like loads of cabbage for kraut, I reach for that one.

I also have a Cuisinart but almost never use it. I've gotten really fast with the chef's knife over the years, and don't find much use. The time spent on set up and clean up ends up being a lot more than doing it by hand.

Mmmm, onion sandwiches! We used to eat them years ago on soft whole wheat bread, mayo, and mustard. Nothing else.... I got that one from my father, back in the day when he was young and broke. Clearly he didn't know much about nutrition.