Börner Swissmar V Power Mandoline (Orange)

Alles OK

Swissmar is best in the world, I watched so many review videos about it, ordered it and find it extremely useful. But please remember, the blades are extremely sharp. I was saved just buy luck '. Please be careful. But otherwise it's excellent product, don't look at the price, it wil last a lifetime

جميل جدا جدا و لكن سعرة غالي جدا جدا بدرجة كبيرة

A couple of days ago, I had a recipe that required a lot of slicing, so I pulled out this mandoline for its first test. I needed to do a lot of thin slicing. Every time I cooked this recipe before, I pulled out my sharpest high-dollar knife and started slicing with a lot of fear. This time, I pulled out this mandoline and set it on the lowest setting. I sliced thinner than I had ever been able to with the highest-quality German-made knife. It was easy and fast to set up, and it performed its intended function quickly.

I kinda love this tool! I mostly use the plain blade and slice onions, mushrooms, celery and peppers to fry up for a morning omelette. The super thin slices are paper thin for those vegetables. I have also used that setting for beets, to make beet chips which are amazing! It is trickier though with hard vegetables like beets, rutabegas, and yams to keep the slices that thin; it takes more force (using the holder of course!) to push them against the blade, and this can make the plastic under the item flex downward slightly so the slices come out a little thicker. The holder is a must for most vegetables or you risk shaving the skin off your fingers. One tiny radish can be sliced into about 20 thin slices. I don't use the other attachments much because they are more awkward and the multiple "daggers" that stick up seem scary. I have used them to make coleslaw though. I always rinse everything under the tap as soon as I'm done slicing. Beets and carrots leave a slight stain, but if I put dish liquid (Dawn) on the stains they will get fairly cleaned off. I use this mandolin almost every day. It stores easily in a cupboard, and the uniform slices are great for making vegetables stretch further. Good for pizza toppings and salads too. Tomatoes are best not sliced quite paper thin, but the next thickness up is good. I used to use a food processor to slice vegetables, but the mandolin does a cleaner cut. Great tool for garnishing salads or meals in general