BUY A CUT PROOF GLOVE

First. Use it EVERY TIME

Sorry for yelling this is very important the so called hand guard with any mandolin sucks a lot

Oxo has been my favorite, easy to swap blades and clean it

Definitely the Benriner super. Rubber bottom, so less slippage and a notch on the end to rest on a bowl/pan. Three different blades for julienne /baton/fine julienne. Don't try to be a hero, use the guard! If you cut yourself on a Mando, you probably won't even feel it at first! Find one wide enough for what you want to cut. Go slow and never take your eyes off the product while your using it.

Be sure to get a Kevlar glove. You'll thank me (w/your fingertips intact) later.

Benriner, either the medium or super one. Best there is and $30-50. EDIT: the guard on this one is decent and I've never used a cut-proof glove, and never cut myself.

Super benriner, easy choice. The blade is simple to sharpen or replace, few parts to wash, cuts well, and quick to adjust.

Get a cut-resistant glove if you're attached to your hands. Store it next to the mandoline and wear it every time. Rather than a kevlar glove as others recommend, I use a stainless steel chainmail glove; Specifically the "Niroflex 2000". It's all metal, I wash it with my dishes so it never leaves the kitchen.

I have a progressive international mandoline that I love and use quite often for waffle fries or shaving onions for flammekueche. It has a julienne setting that works very well too. It's more expensive than the benriner but I find it slides around less on the counter and generally I feel safer using it.

I've also heard good things about the swissmar v slicer from friends who do prep work in commercial kitchens.

Best one I've got came from a restaurant supply store. Says Live to Cook on it, maybe that's the brand

Benriner is the most widely used one by professionals. Get a cutting glove. The safety guard is useless.

I have one but I never use it. It's too big, it's hard to clean, it's too easy to cut yourself and too hard to cut your vegetables. Also I don't keep it on the countertop, so it takes time to take it out of a cabinet and mount it. I prefer a good knife and a kitchen robot when I have to slice too much stuff.

I also have a Benriner and I love it.

This is what I use and it has worked very well for several years. This looks like a nice upgrade to the one I have.

I had my Beriner since about 2011. It is time to replace it. It still works, but not nearly as sharp and teeth on medium julienne blade are slightly bent.

Benriner is the best quality for your home cooking needs. You'll often find them in high quality restaurants as well. Get the big one too IMO.

I have this Oxo Stainless and I like it

I used a gift card I received to buy this. Overall, I’m pretty unimpressed. It’s not super sharp and the crinkle end of the blade isn’t great to make waffle fries, which was something I really wanted to do! I wish I had opted for the Benriner they also recommend. Whatever you do, get a knife proof glove!

I have it, and I like it a lot, but I am not a heavy user. Probably under 10 tumes per year. It’s sharp enough and precise enough, and is particularly safe, IMO.

A few years ago, a knife incident sent me to the ER and a surgeon, and left me with a pretty ugly scar. I am SUPER respectful of the mandoline, and the OXO one is good for that.

The guard is easy to use, and stores underneath. The blade is removable for washing and storage (the waffle side works poorly, but I don’t use it). Its big enough for anything, and the stainless finish makes for a smooth cutting motion. The rubber feet have a good grip, and lend stability.

I got the OXO, mines sharp. Sharp enough. For how/how often we use ours, it's fine.

Sometimes "Good enough" is good enough.

caveat: promised myself that if we used it up, broke it, we'd get the better one. For now, it handles our french fry, veg slicing without much fuss. Cleans up fine.

In every professional kitchen I’ve staged in, the cooks all use Benriner as do I.

if it's your first time getting one I would suggest getting a mini one. the smaller oxo one is a good choice.

Well I am now terrified to use my mandalin I just brought as I can al.ost cut my self with a butter knife I'm that clumsy I thought the msndoline would be safer

I know this thread is old but I haven’t used my mandolin once since I got my Ninja food processor. I see no point in cutting stuff by hand when the food processor literally does the same exact thing.

Honestly, I've found that a $20 mandoline works as well as a hyper expensive one.

Super Benriner. You like fingertips in your salad? "Use the guard" - everyone that ever used a mandoline. Seriously the Super Beriner has a great guard that is not cumbersome, I use mine multiple times a week.

I have the $40 oxo v-blade unit. I like it, but would rather have the single blade. Food sometimes gets "caught" at the "v" and tears.

Benrine. Industry standard in every chefs kit.

buy a cut proof glove and use it every fking time

And get the Oxo one

Be scared. I sliced off a finger tip and was using the safety guard. Threw away the mandoline and bought a once for all safety mandoline. Feel much better about it.

Mandolines are safe IF YOU USE THE SAFETY GUARD.

As soon as you stop using the guard the risk for injury goes up.

They're really good for rapid consistant sized chopping and slicing, or for things where you need thin slices.

Try a few potatoes and then fry those slices to get potato chips / crisps.

If you want to be extra careful, use a chainmail cut resistant glove.

Use the safety guard and you'll be fine

Buy some Kevlar mesh gloves

I hope you're wearing a cut proof glove.

Be really careful taking the blades out of the dishwasher. They can get you good.

Make sure you are wearing a cut protective glove. My thumb is now 1/8" shorter than it used to be.

How thin are your slices and how long did you dehydrate? Just tried my first batch of zucchini chips and they’re pretty chewy. I did use thick slices and about 8 hours of drying.

Awesome. I need to make those. I use an apple core remover and my mandolin to make apple chips.

I don't use it glove or the guard. The issues I've had with mandolines is when I try to get that last little scrap of potato sliced. Just throw away the nubs, and my fingers never come close.

I use one of those gloves that is cut resistant. It has ABSOLUTELY prevented injury while using a mandoline

GET A CUT-PROOF GLOVE! Also buy one that can change the size of the cut, as well as use a julienne blade. I bought a cheap one from Walmart and I still use it but I’m waiting for it to break before getting a better one.

Slicing your fingertip is so fucking painful. It literally felt like it was burning for days. I don’t use mine often but it’s incredibly handy for certain dishes.

What's the deal with everyone talking about a cut glove? Sure, there is more waste using the guard, but it's bugger all. It's a bit of a pain to get used to , but hardly a nightmare. I guess I can see it for those that use the thing way more often than I do. Maybe not all of them come with a guard?

As others have already said, use a cut-resistant glove - but also be aware, if you end up buying a slicer and it comes with a glove, DO NOT USE THAT GLOVE! Get a new one, one that is actually cut-resistant. The ones that come with the slicers tend to be useless trash and will give you a false sense of safety.