Stainless Steel Mandoline Slicer for Veggies and Meat

Questions and answers
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
Stainless Steel Mandoline Slicer for Veggies and Meat
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About this itemAll characteristics
TypeKitchen Tools > Food Preparation > Manual Mandolin Slicers
Blade304 stainless steel with polished edge
Thickness range1-8mm, adjustable dial on the side
Cut modesSlicing, shredding, julienne, matchstick, dicing
Feed systemLever-driven press arm and food holder
BodyPlastic, matte white and mint
From the seller

Press the lever, set the dial and the vegetables come out in even slices, shreds or julienne in a few minutes. The 304 stainless blade cuts cleanly, and the catch container keeps the counter tidy. It is a faster way to start stir-fries, salads and thin-sliced meat.

Read the full description

Description

Press the lever, set the dial and the vegetables come out in even slices, shreds or julienne in a few minutes. The 304 stainless blade cuts cleanly, and the catch container keeps the counter tidy. It is a faster way to start stir-fries, salads and thin-sliced meat.

Slice, shred and julienne vegetables, fruit and meat in seconds with one manual lever

Solves
  • Slow, uneven knife cuts
  • Time spent prepping vegetables
  • Inconsistent thickness when slicing meat
  • Messy counters from loose food scraps

One lever press turns vegetables into even slices in seconds

Skip the twenty minutes of uneven knife work. Press the lever, pick your thickness, and get neat slices, shreds and julienne ready for the pan or the bowl.

Everything you need, nothing you don't

Lever press arm pushing food across the mandoline blade in use

A lever that does the pushing

The press arm drives food across the blade, so you guide the holder instead of shoving produce by hand. Carrots, cucumbers and potatoes move at an even pace, and your fingers stay on the holder and out of the cut path. Pair it with a for the rest of the prep station.

Plate of julienne cucumber, carrot and potato beside finished stir-fry dishes

Thickness you can set and repeat

The dial on the side sets slices from 1mm to 8mm. Turn it once, and every batch comes out the same thickness, from thin potato threads to thicker carrot coins. The same setup covers slicing, shredding, julienne, matchstick and dicing.

Close-up of the fine polished stainless steel cutting edge

Polished steel that stays sharp

The blade is 304 stainless steel with a finely polished edge. It cuts smoothly through firm produce and through meat that has been chilled until firm, leaving clean faces on every slice rather than the torn edges a dull blade leaves behind.

Three numbers to know before you slice

  • 1-8mmAdjustable slice thickness
  • 30+Slicing and cutting options
  • 2 pcsPieces in the box

Set it, press it, done in three moves

  1. 1
    Set the dial

    Turn the side dial to the thickness you want, from 1mm to 8mm. Set it before the food goes in.

  2. 2
    Pick the mode

    Choose slicing, shredding, julienne, matchstick or dicing. Fit the matching blade setting before you load the food.

  3. 3
    Press the lever

    Load the vegetable into the holder and press the lever in one steady motion. Slices fall into the catch container below.

The slicer and the catch tray, ready to use

  • Main mandoline slicer unit×1

    Stainless blade, side thickness dial, lever press arm and food holder.

  • Catch container×1

    Transparent tray that sits under the blade to collect slices and shreds.

  • Cleaning brush×1

    Clears food buildup from the blades.

From knife chaos to even cuts

Hand pressing pork through a mandoline feed chute into a tray of rolled slices

The twenty-minute knife problem

You know the routine. The carrots come out thick at one end and paper-thin at the other, the cucumber rounds slide across the board, and by the time the wok is hot the counter is covered in scraps. Some pieces overcook while others stay raw, because nothing was cut to the same size.

Mint and white mandoline with carrot being sliced and shreds in the tray

Press, set, slice

Set the side dial to the thickness you want, then load the food into the holder. The lever pushes it across the polished stainless blade, so your hand stays on the holder and out of the cut path. The dial and the lever do the repeating, which is the part a knife never gets right.

Dinner is ready sooner

Shreds drop into the clear catch container and slices stack neatly beneath the blade. Tip the tray into the wok or the salad bowl and wipe down a counter that looks the way it did before you started. Dinner is on the table with time to spare.

Keep the blade clean and sharp

  • Rinse after use

    Run the blade under running water right after cutting so food does not dry on the edge.

  • Brush the blades

    Use the included brush to clear food from the blade and around the edges.

  • Dry before storing

    Wipe the body and blade dry, then fold the unit down for compact storage.

Fruit Cutters

Characteristics

Main
TypeKitchen Tools > Food Preparation > Manual Mandolin Slicers
Details
Blade304 stainless steel with polished edge
Thickness range1-8mm, adjustable dial on the side
Cut modesSlicing, shredding, julienne, matchstick, dicing
Feed systemLever-driven press arm and food holder
BodyPlastic, matte white and mint
CatchTransparent container below the blade
StorageFolds down for compact storage

Reviews

Questions and answers

Is it safe to use, and how do I keep my fingers away from the blade?
w
Wanelo · seller

The food holder does the gripping, and the lever does the pushing, so you never press food down by hand near the edge. Stop when the piece gets small and finish it with the holder. Those two habits cover most of what makes a mandoline dangerous.

Is the blade sharp enough to cut through firm vegetables and thin meat?
w
Wanelo · seller

Yes. The 304 stainless blade has a finely polished edge that cuts carrots, cucumbers and potatoes cleanly. For meat, chill it until firm and set a thin dial setting. The slices come out consistent instead of ragged.

How do I clean around the blade without cutting myself?
w
Wanelo · seller

A cleaning brush is included to clear food from the blades. Rinse under running water, then wipe with a cloth moving away from the edge. Never wipe the blade with a bare hand, even when it looks clean.

Is it worth it over the knife or food processor I already own?
w
Wanelo · seller

For a stir-fry or a salad, the slicer replaces a long knife session with a few presses, and the result is a batch of even pieces that cook at the same rate. It runs on a lever with no cord or charging. A food processor bruises soft produce and leaves shreds uneven, so the two tools do different jobs.

Does the mandoline replace a knife or a food processor?
w
Wanelo · seller

It takes over the repetitive slicing and shredding. Keep your chef's knife for proteins, herbs and anything with an odd shape. Many cooks pair the slicer with a for the rest of the board.

What thickness range can I set, and what cuts does it make?
w
Wanelo · seller

The side dial sets thickness from 1mm to 8mm. The modes cover slicing, shredding, julienne, matchstick and dicing, which is more than 30 cut options from one unit.

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Stainless Steel Mandoline Slicer for Veggies and Meat
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