Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Traditionally, a hand slicer made of a flat metal frame supported by folding legs that has a number of different-sized, extremely sharp blades used to cut vegetables into a variety of sizes, shapes, and thicknesses. Even if you feel that you are expert at its use, it is good practice to always use the protective guard when slicing with a mandoline. There is now an inexpensive Japanese-style mandoline available with a simplified design that is used for the same purpose.