Mandolines

Mandolines are kitchen tools designed to produce uniform slices of vegetables and fruits. The typical device comprises a flat bed, a sharp blade set at a fixed or adjustable angle, and a hand guard or food holder. Some models are handheld with a sliding food carriage; others are mounted on a stand or base for stability. Interchangeable blades allow different cuts, including straight slices, wavy or crinkle cuts, and julienne strips.

Operation is simple: place the item on the bed, adjust thickness, and slide the item across the blade while applying even pressure. The julienne blade lends matchstick-thin strips; crinkle blades produce ridged slices. Materials include stainless steel blades with plastic or metal frames; premium models may use alloy or ceramic blades.

Safety is a major consideration due to the exposed blade. A hand guard and non-slip base are recommended; use cut-resistant gloves for extra protection; and keep fingers away from the blade. After use, carefully wash and dry; many blades require hand washing to prevent corrosion and maintain sharpness; avoid prolonged soaking.

In culinary practice, mandolines are valued for speed and consistency, especially for potatoes, cucumbers, onions, and firm fruits. They have a long history in professional kitchens and remain common in home kitchens for tasks requiring uniform slices. Some cooks prefer to use a mandoline with a protective sheath for storage.