Mandoline in the Kitchen?

Feb 22, 2024 by Chef David

By Chef David

There are many different methods for cutting vegetables, but there is no wrong way. Let personal preferences shape your decision. Some chefs prefer traditional techniques relying on an array of knives and proven techniques to get the job done. Many home cooks dread cutting with knives, finding it labor-intensive, and tedious. While a knife works for cutting one or two onions, it may not be ideal for cutting dozens of items. Fortunately, there are kitchen tools designed to simplify and speed up repetitive prep work. For quick, efficient slicing I reach for my mandoline.

What is a Mandoline

A mandolin slicer consists of a flat surface that has a razor-sharp blade, with a slit. Sliding the item across the blade produces uniform slices. It works quickly, precisely, and (hopefully) safely. Because the blade is so sharp, it is important to pay attention and protect your fingers. Many cooks opt to wear special gloves to protect their fingers and hands from getting nicked or cut. Mandolines come with some type of holder to guard your hand from the blade, not all hand protectors are the same, so find one that is a good fit for your hand and your mandoline.

This simple tool has few parts, and there are only a few variations. Your mandoline can either be free-standing or hand-held style, and the cutting thickness provided can be fixed or adjustable. Your other factor should be based on how often you expect to use it. Lastly, consider cleaning and storage. That’s it!

I don’t use my mandoline often. But it is my go-to kitchen tool for julienning potatoes for making fries and slicing daikon radish for pickling because both require a large amount of slicing and are better with uniform consistency. When using the mandoline it’s important to pay attention and always use the included hand protector, this blade is sharp and it’s easy to nick a finger when you get complacent – I know from experience. Do not try to slice the last bit in the mandoline, instead, I reach for my knife to finish the job.

Simplicity in Design- Kyocera

I like simplicity.  Tools that are made for a single purpose tend to be sturdier and more reliable. We tested two beginner-friendly mandoline slicers made by Kyocera. One was a Julienner with a fixed height and the second was an adjustable slicer with 4 different heights.

Our testers wish they had an adjustable Julienne slicer which would have been the best of both worlds. They liked that they came with a handguard protector and corner notches to secure the mandaline over a bowl.

Both mandolins feature ultra-sharp 3.5-inch blades made in Japan, of a ceramic (a proprietary zirconia material) which is lightweight, rust-proof, and dishwasher safe.  Kyocera claims that their blades will stay sharper up to ten times longer than traditional metal blades (we’ll have to take their word on that but ours are still razor-sharp). Kyocera is best known for making long-wearing and corrosion-free, ceramic parts, used in bone replacement procedures, satellites, racecar brake pads, and kitchen tools.

Ceramic Knives

We also tested Kyocera knives, made with a light sharp corrosion-resistant ceramic blade.  What we liked best were their bright bold, and distinctive colors. It was a kosher cook’s dream. Our three-knife set from their Revolution Series is orange, yellow, and green, intended for citrus and vegetable preparation. It includes a 5.5” Santoku (a small chef’s knife with a wide blade), a 4.5” Utility knife, and a 3” Paring knife. These knives can be used for trimming, peeling, and mincing, they make precision cuts. They are all sharp and have comfortable highly colorful handles.

Like their mandoline, Kyocera knives are simple, functional, and razor-sharp and because they are ceramic, they won’t rust, corrode, or react to the food. Kyocera describes the ceramic blade as ‘close in hardness to diamond with a rock-like edge’. This blade is made to last and is half the weight of steel. That said, like many high-quality knives, they are fragile, and should not be used for cutting hard or frozen foods or prying because the blade can chip. These knives should be handled with care and washed by hand.

Kyocera products are high quality, sharp, and designed to last. They can be purchased online. Kyocera’s functional efficiency and sleek design speed up food prep, and their distinctive colors make it easier to maintain order. Cooking is easier with the right tools, beware Kyocera blades are sharp but effective, and they will make a good addition to your kitchen.

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Sichuan Stir-Fried Potatoes [adapted from The Woks of Life]

 * The Spice Way is a provider of high-quality hard-to-find kosher spices and ingredients.

Ingredients

• • 2 large potatoes
  • 2 tablespoons oil
  • 1 tablespoon Sichuan peppercorns (from The Spice Way) *
  • 2 thin slices of ginger (minced)
  • 2 cloves garlic (minced)
  • 3-6 dried red chilies (de-seeded and chopped)
  • 1 long red or green hot pepper (de-seeded and julienned)
  • 1 teaspoon light soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon Sesame oil
  • 1 tablespoon water

Instructions

1. Peel and julienne the potatoes. Soak them in fresh, cold water and drain them several times (until the water is somewhat clear). Set aside, but don’t let them sit longer than 20 minutes, as they’ll turn brown.
2. Heat oil in a wok over medium heat and add the Sichuan peppercorns (make sure they don’t burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
3. Over medium heat, add the ginger, garlic, and chilies to the oil. Cook for a minute and add the potatoes and peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, and water.
4. Stir-fry everything for a minute and cover for 45 seconds. (For a softer more well-cooked potato feel free to cook longer at this point.)
5. Uncover, serve, and enjoy!