probably work better if you were behind it pushing and pulling where you had a little more control over what your cutting rather than trying to slide it side to side. Just my .02
From this view, looks like you will have better performance and control by slicing away from yourself vs. side to side. That tomato will slide better without the food grip and obviously as it get sliced down to smaller size, use the gripper or a knife to finish it off. Same goes with the wavy blade, its going to perform much better with a downward move away from the user vs. side to side aka turn the slicer 90 degrees to your counter clockwise. Having some body weight behind each stroke will work better than just the weight of a forearm. For the money, this product seems to have all corners of "value" covered.
The left of the base (long side) has some play. Don't add alot of pressure and it'll cut evenly. I've had it for 7-8 months. The guard has been just a PITA. It has collided with blade more than once. I wouldn't use it at work (Chef). I bought it for my girls to use and it's not bad....no great. I feel like I got my money's worth.
Oooh, not a bad price for all the functions it has and I like the slider handle on this one better than the one I have. Might have to trade mine in whenever I move and can cook again 😁
I agree, for $20 it's not bad and I've used it more than I thought I would. I hear the ones with the V-shaped blades work better but I've never used one of those. I have a Zakarian mandolin slicer I bought from QVC I'm going to test out one of these days.
I fine the angle of the mandolin to the body also effects the slicing I found a 45° angle of the mandolin to the body instead of 90° you used in the video works best and is the most natural position, making it easier to use overall. Pressure is also important factor too much causes flex to little and you fine the slices are not as uniform. For carrots if I am slice them I cut them into chunks and fill the safety handle full then slice you get less flexing of the carrot. And for future slicing with out safety handle get a pair of safety gloves to protect you finger. I bet most people slice their finger trying to get every slice down to the last one because it don't fit the safety handle but had they purchase a pair of safety slicing gloves they won't have sliced their finger. The problem is you get comfortable and begin slicing with the quick motion and if something slips 9 times out of ten your flesh will get sliced off before you realize it happened. I got 2 mandolins and there is a difference between both and get that touch and feel is different on both. But also the fruit or vegetables textures require that same touch or feel to get it right. Most people get one try it get cut and never use it again saying it not worth it. But once you have and use the proper tools for safety your skill level goes up almost immediately and some things are still better left to cut with a knife. Using a mandolin once every month or two isn't going to improve your skill level. Like all cutting tools in the kitchen peeler, graters, knifes, cleavers and yes mandolins requires proper use regularly, respect and safety always. But nothing replaces knowledge of how to use it properly. Whenever I get cut it because I am one use something dull, improperly using it, rushing, or lost focus what I was doing thus resulted into an injury. I am a firm believer of the safety glove especially with a grater or slicer/mandolin. Until I got a pair of safety gloves I scraped a finger or knuckle a few times sometime a knick sometime a visit to the hospital, but every time it was a mistake on my part not the equipment. However the safety gloves protect best when slicing or grating but you can poke you finger of hand with the point of a knife through the glove, so focus on what your are doing still is important.
I just got mine from Walmart and it was not packaged in plastic, so I will have to wash it before I can use it. I feel cheated. Taking it back.
You’re standing beside the machine sideways you need to stand behind the machine behind the highest point
EXCELLENT..........you covered everything............thank you
thank you for doing this, now I know how to used it, One thing I would like to see is eggplant long wise, that is what I will be trying on it.
Piece of junk? Cheap and flexible materials used.
For a $20 slicer I don't think it's too bad.
it's best to cut the potato along the longest side,this yields more even cuts
Good advice, thanks!
probably work better if you were behind it pushing and pulling where you had a little more control over what your cutting rather than trying to slide it side to side. Just my .02
From this view, looks like you will have better performance and control by slicing away from yourself vs. side to side. That tomato will slide better without the food grip and obviously as it get sliced down to smaller size, use the gripper or a knife to finish it off. Same goes with the wavy blade, its going to perform much better with a downward move away from the user vs. side to side aka turn the slicer 90 degrees to your counter clockwise. Having some body weight behind each stroke will work better than just the weight of a forearm. For the money, this product seems to have all corners of "value" covered.
Don’t think the appliance is the problem try the operator
Please try where have to push vegetables please can u show French fries cut
The left of the base (long side) has some play. Don't add alot of pressure and it'll cut evenly. I've had it for 7-8 months. The guard has been just a PITA. It has collided with blade more than once. I wouldn't use it at work (Chef). I bought it for my girls to use and it's not bad....no great. I feel like I got my money's worth.
Good points. 👍👍
Oooh, not a bad price for all the functions it has and I like the slider handle on this one better than the one I have. Might have to trade mine in whenever I move and can cook again 😁
I agree, for $20 it's not bad and I've used it more than I thought I would. I hear the ones with the V-shaped blades work better but I've never used one of those. I have a Zakarian mandolin slicer I bought from QVC I'm going to test out one of these days.
Good review! Thanks, Mack 👌🏻
I fine the angle of the mandolin to the body also effects the slicing I found a 45° angle of the mandolin to the body instead of 90° you used in the video works best and is the most natural position, making it easier to use overall. Pressure is also important factor too much causes flex to little and you fine the slices are not as uniform. For carrots if I am slice them I cut them into chunks and fill the safety handle full then slice you get less flexing of the carrot.
And for future slicing with out safety handle get a pair of safety gloves to protect you finger. I bet most people slice their finger trying to get every slice down to the last one because it don't fit the safety handle but had they purchase a pair of safety slicing gloves they won't have sliced their finger. The problem is you get comfortable and begin slicing with the quick motion and if something slips 9 times out of ten your flesh will get sliced off before you realize it happened. I got 2 mandolins and there is a difference between both and get that touch and feel is different on both. But also the fruit or vegetables textures require that same touch or feel to get it right. Most people get one try it get cut and never use it again saying it not worth it. But once you have and use the proper tools for safety your skill level goes up almost immediately and some things are still better left to cut with a knife. Using a mandolin once every month or two isn't going to improve your skill level. Like all cutting tools in the kitchen peeler, graters, knifes, cleavers and yes mandolins requires proper use regularly, respect and safety always. But nothing replaces knowledge of how to use it properly. Whenever I get cut it because I am one use something dull, improperly using it, rushing, or lost focus what I was doing thus resulted into an injury. I am a firm believer of the safety glove especially with a grater or slicer/mandolin. Until I got a pair of safety gloves I scraped a finger or knuckle a few times sometime a knick sometime a visit to the hospital, but every time it was a mistake on my part not the equipment. However the safety gloves protect best when slicing or grating but you can poke you finger of hand with the point of a knife through the glove, so focus on what your are doing still is important.
I also got one. It's not the best, but for how much I use it I don't mind. Did you find a better one?
No I haven't but like you, I don't use it a lot so I thinks it's fine for occasional use.
@@AllAmericanMack Thanks for replying.