[Sca-cooks] Kitchen tools question (mandolin)

[UlfR]

Gorgeous Muiredach <muiredach at bmee.net> [2001.11.28] wrote:
> Ahh, yes the metal blade on better (read stainless) mandolins can be taken
> out and sharpened, or replaced.  I tried sharpening my blades, and while it
> works fine, the problem is that the actual blade shape can end up being not
> the nice and straight edge, or even if it is, it "shrinks" away from where
> it was originaly.  Believe me, this is not good :-)

The nice and straigt bit I can handle, but not without removing
material. I wonder if it would be possible to obtain replacement blades?

> Adamantius is right there.  14 years in professional kitchens and I don't
> recall seeing anyone but one apprentice using the hand guard.  On top of
> the concerns already raised, I offer one of speed.  Loading the thing with
> the guard is really, really slow.  I know, safety and speed tend not to mix
> real well, but...

I see a new set of scars in my future. :-/

> Yes, and yes, and yes.  They also afford the advantage of UNIFORMITY.  That
> and the fact that most people don't/won't/can't use their knifes to prepare
> that thin slices, or regular julienne, etc.

Can do, but not in quantity, or at great speed. I've used the japanese
version, but the lack of a stand and the possibly durability issues
made me considering a more "real" version.

UlfR

--
UlfR                                                 parlei at algonet.se
"See, what they didn't tell you in Terminator 2 is that Sky-Net was
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