I love my Benriner

We've been working our way through a NYT supplement of one pot/pan dishes, and last night I was doing salmon with a horseradish/tarragon cream sauce on a bed of potatoes and shallots. Called for "paper-thin" slices of potato. So got out Benriner mandoline, done in 2 minutes. While I had it out did carrots and cuke for salad, and a purple yam. Easy cleaning. I used to have a rather expensive French mandoline, that required constant adjustment (putting in special blades required grad engineering degree), extreme care not to hurt oneself, and bulky to store. Then in space of a few weeks I (a) used a Benriner in a friend's kitchen, (b) saw it used on original Iron Chef, and (c) read an article online about all the chefs who use it. I hope whoever bought my French mandoline at thrift store where I donated enjoys as much as I've enjoyed this one for last 10-12 years. I think it was $20 at time

https://www.eater.com/2019/4/9/18277884 ... -vegetable

I have a knock-off Benriner, I guess. It's good but, in the end, it's not terribly adjustable and it's plastic. I picked up a steel one at a Yankee Swap and it serves me well.

[Jenise]

Dale, I did pretty much the same! I had an old Krups or something like that which was getting dull, then Bob bought me a fancy French job. The set-up/dismantling/storage of the fancy French mandoline discouraged daily use--so I returned it and went out and bought a Benriner which I had seen on cooking shows. And I've never looked back. I even travel with it when going to places where I'll be cooking.

Another vote for Benriner - I have two, one regular and one with replaceable blades for fancy cuts (another brand and great if you want to do double sided waffle cuts etc.)