grizly at mindspring.com
Sun Feb 17 09:14:18 PST 2008
I find it the easiest of the three models
we have to choose from to use.
on-line has it for $50) Chef Christy > > > > > > > > > >
I am with Christianna about the design of the OXO. V-slicers are superior
in my experience than the straight blades. I had a stainless Bron model
that got the treatment Adamantius described. I have played h#ll trying to
find just replacement blades for it. I don't know if you can even buy them.
inexpensive V-slicer would be cheaper even than replacing the blades.
Personally, I have gone to a completely different direction in my
restaurant: Nemco easy slicer. Yuo can find one new at
MX2, just as an example ($257). I found mine on Craig's List for $75 and am
thrilled. It has an adjustable blade width, and rolls through tomatoes,
onions, peppers, zucchini, potatoes, and even hard cheeses. It is simpler
and safer to use than a mandolin, dissasembles for easy cleaning, and is
nigh indestructable. Though it is more epxensive and heavier than the afore
mentioned plastic dealies.
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