[Sca-cooks] mandolins

[Steve]

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In general I prefer, like so many of us here, the all stainless
mandolins.  However I've seen the one that was shown on the website
live.  It is made by Matfer, the company that makes the good stainless ones
and it is rather sturdy.  There is no way that I would get one of the cheap
v-slicer types or other design that doesn't have a support leg at the
top.  In order to keep them steady when using them I'll set the mandolin on
a damp side towel (this works for cutting boards on slick counters also.

Æduin

At 10:05 AM 11/28/2001 -0500, you wrote:

>I bought a cheap plastic one at a Pampered Chef party, and got so used to
>having it around that when I noticed the blade getting dull, bought a
>pricier steel one. So speaking from personal experience, ditto to everything
>Master A. said, PLUS,  the lightweight  plastic one skitters around my
>counter if I do raw potatoes or anything weighty. My new steel one sits
>still, making the actual slicing easier on me in terms of strength and
>speed, since I'm neither having to keep a death grip on it with my left
>hand, nor am I fighting to push both against the blade and against the tool.
>
>
>Also, I don't use my holding tool much, but not because I'm concerned about
>the cosmetic damage to my slices. I resent the waste and larger pieces are
>topheavy, flopping around between the tool and the blade. If I hold them, no
>flop. Until it gets to a smaller, flatter piece, then I get cowardly and use
>the tool or another piece of potato or whatever.

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