The straight blade mandoline is the more traditional model and the one that most professional chefs use because they feel it gives them more variety, as most straight blade slicers feature changeable blades to allow for different types of cuts. When considering a mandoline v slicer or a straight blade, a v blade can help to mitigate this a bit by increasing the overall cutting surface, but it is still extremely sharp and you need to exercise particular caution in order to avoid injury. ![]() While it is possible to produce even, paper thin slices on a standard straight blade slicer, it can be trickier for cooks who aren’t used to using a mandoline or who don’t have the surest hands.īecause mandoline blades are so very sharp, using one can be very dangerous and if you don’t apply even pressure or if your hands shake, that could end up spelling disaster. ![]() This allows for two separate diagonal surfaces to push food across, making it easier to get even slices every time, even with the most delicate of foods. To V or Not to V?Īs its name implies, a mandolin v slicer has a v shaped blade. ![]() The difference between the two types is really subtle and may only matter to the most highly trained chefs. Deciding between a mandoline v slicer vs straight blade slicer can be difficult for some cooks, but it all comes down to what kind of slicing you need to do on a regular basis and what you feel comfortable with.īoth types of mandoline offer a smooth, flat surface, hand guard for safety and a razor sharp blade to provide even, uniform slices for all sorts of vegetables, from potatoes to fennel to everything in between.
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