Mandoline

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A mandoline used for slicing a carrot

A mandoline (French pronunciation: [mɑ̃doˈlin], English: /ˌmændɵˈlɪn/) is a kitchen utensil used for slicing and cutting juliennes; with proper attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height.^[1] A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. The tool has been popularized among non-professional and casual cooks, in the form of a Japanese-made plastic version, without many of the attachments found on professional models.^{[citation needed]}

Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts with firm vegetables and fruits.

[edit] Advantages

One of the advantages of using a mandoline is that the slices will be uniform in thickness^[2], which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Another advantage is that the slices can be very thin, and be made very quickly, with significantly less skill and effort than would be required if cutting with a knife or other blade.^[2]

[edit] Dangers

A mandoline may be a hazard if one slices too quickly and/or carelessly.

[edit] External links

• Mandoline Parts Overview

[edit] References