[Sca-cooks] Mandolin

Johnna Holloway johnna at sitka.engin.umich.edu
Sat Feb 16 18:55:38 PST 2008

I have a Bron that I think I paid $135 for on a sale. One reason why I 
bought it.
It's sturdy and stainless and I use it very infrequently. It was 
purchased prior to blowing out the knee and finding out that I'd be
left permanently handicapped. I thought then I would do more feasts.
And of course I do no feasts at all these days.
http://www.chefdepot.net/mandoline.htm   has the bron on sale.

What I use for small jobs right now one of the cheaper Kyocera 
non-adjustable slicers.
It works great and makes the uniform slice. They also make an adjustable
and julienne one now. A couple of those might work as well. They 
certainly clean up faster and store in less space.

There are a number of new brands out that Williams-Sonoma, Sur La Table,
and Prof Chef are carrying.
has a bunch.


Terry Decker wrote:
> I have a eight string mandolin now I'm in the market for a mandolin slicer 
> (but not to slice the mandolin).  Since I do feasts and the occasional 
> catering job, I want one that will stand up to commercial or near-commercial 
> rigors.  Suggestions about makes, models, design, and features are solicited 
> and appreciated.  Likes and dislikes will be considered.
> Thanks.
> Bear 

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