How to Use a Japanese Mandoline without Cutting Yourself

The old widow-maker. That’s what the Japanese mandoline is called in the kitchen. I’m kidding, but seriously, it’s dangerous. It’s compact, portable, effective, reasonably priced, and resilient, which is why you’ll find this handy tool in professional kitchens everywhere. Ideally, using one should be faster than a knife, but even if not, you’ll end up with beautifully sliced veg. It’s also incredibly sharp and deadly. Have Band-Aids on hand.

Go slow. That’s key. You could also wear two gloves on the slicing hand so if you hit the blade, it will snag the glove, or not cut you quite as badly. Do not be a hero. You are not impressing anyone. I’m impressed if you don’t cut yourself. If you do want to go fast (you will), start brave when you have lots left of whatever you’re slicing, then slow down at the last third. Remember, it’s a slippery slope.