first time I used a Mandoline, I did a terrible job. I squashed the
tomatoes and could not make French fries from the potatoes. I was so
frustrated, I didn't think it was worth using. About a month later,
I got it back out. This time, I did a little better. But, I was
still not happy with the results. Now that I have learned a few of
the basics, I love using the mandoline. Hopefully, these tips will
make your learning curve a little easier than mine was.
Be sure to read the complete instructions that come with your
mandoline before using it. These are just additional tips to make
the process more understandable.
Deciding where you are going to use your mandoline is probably
the most important step. Keep in mind that it needs to be located at
a height that allows you to stand behind it and to be comfortable
with a downward forward motion. Most people can not apply the
correct pressure needed if they are standing beside it or if it is
too high for them to exert an aggressive forward sweeping motion.
You can click on any of the images below for a better view.
- After locking the legs in the open position and inserting the
blade or blades for the desired cut, slide the food holder base
over the mandoline frame and allow it to rest at the bottom of
the lower plate.
Place the two piece food holder top over the base,
pressing down on the two handles, impaling the food on the
internal spikes. The first picture shows the 2 piece food holder
top with the spikes extended. The second picture shows the food
being impaled by pressing down on the two handles.
Adjust the dial for the thickness desired.
Standing behind the mandoline, grasp the soft handle of the frame
with one hand. Place your fingers of the other hand in the food
holder's finger cavity. Push it aggressively forward with steady
downward pressure until it reaches the bottom of the frame. You do
not want to hesitate or change your pressure as the food makes
contact with the blade(s). The most important part is the
aggressive forward motion. You do not need a lot of downward
pressure for the food to make contact with the blade.
Very dense vegetables like sweet potatoes are difficult
to slice. I recommend using a knife to slice these items.
I recommend firm tomatoes when slicing them with a
mandoline. Very ripe tomatoes can be difficult.