![]() There’s a reason this tool is beloved by chefs everywhere. Finally, unlike the Kyocera, the Benriner mandoline can be completely disassembled, which makes it the easiest to clean of any model we tried by far. Once inserted, the blades allow you to cut very skinny strips with ease we particularly liked the julienne thickness, though there is one thinner and one wider option available as well. The three interchangeable toothed blades are a cinch to insert by loosening and tightening the bolts on either side of the tool, and you can easily order replacement blades should they ever go dull. Next, the large adjustment knob on the back of the tool was one of the most precise and simple methods for selecting slice thickness of any mandoline we tried. First, its grippy rubber base meant we could lean it against any surface without fear of slipping, providing just the right angle for smooth use. 64’s features make it a natural top pick. The bottom line? This is an uncomplicated tool that elegantly delivers what you want out of a mandoline and takes the guesswork out of a potentially intimidating gadget.Ī few of the Benriner No. According to a few Kyocera owners we know who use it regularly, the slicing blade stays sharp for years. The only extra piece included is a plastic safety guard, which has spikes long enough to firmly grip most fruits and vegetables. There are no extra blades or Transformer-like moving parts, which can sometimes get in the way. ![]() And, thanks to a soft grip, ergonomic handle it’s easy to wield over a bowl, a cutting board, or a composed dish. At seven ounces, it’s the lightest of the bunch (the 9.3-ounce Zyliss is the next lightest, while the heaviest is the 3.4-pound Oxo Good Grips Chef’s Slicer). A spinning bar on the back of the tool adjusts the thickness of your cut: Each side of the bar offers a different width (0.5 mm, 1.3 mm, 2 mm, and 3 mm) and is numbered. ![]() ![]() Swipe the vegetable down the supersharp ceramic blade (that, unlike steel, is rustproof) and watch the perfect cuts accumulate at lightning speed. First, there is the function and ease of use: It works exactly as you think it should. A more petite option with a curved, cutout blade, it can be used for small, quick prep jobs or on a variety of cheese styles at table.The best mandoline slicer for beginners: Kyocera Soft Grip Ceramic Mandoline Slicer Finally, oval-shaped holes running through the thin, hand-ground blade-a style sometimes called a “skeleton knife”-keep soft and semi-soft cheeses from sticking.īernal also stocks a more budget-friendly option, the elegant Néron Le Thiers knife. The Langloch’s six-inch blade is large enough to handle prep but not too large to use at table, and the offset orientation leaves plenty of room so your knuckles don’t hit the board while cutting. “It’s probably not going to be a good performer if it’s really plow-shaped.” “One thing I’ve found with cheese knives used for service is that they’re often a little bit chunky, and if they’re really thick, they just don’t cut hard cheeses very well.” Avoid knives with flat blades with no taper from the spine to the cutting edge. A paring knife with a sharp, narrow blade works well for soft and semi-soft cheeses (more on those in a minute).įor serving, he said, it’s better to invest in one versatile, well-made cheese knife that can handle a variety of styles rather than relying on the stubby, dull set that came with your first cheese board.ĭonald’s favorite cheese knife-also a bestseller at Bernal-is the Langloch, made in Solingen, Germany by Robert Herder Windmühlenmesser. Good cheese knives don’t have to be expensive, but they do need to be well-made-and the right shape.įor breaking down wedges or small wheels into smaller cuts, Donald recommends a good, wide-heeled chef’s knife-the same one you’d use for chopping onions or breaking down a chicken-for semi-firm and firm cheeses.
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