Mandolines

Mandolines make quick work of thinly and evenly slicing produce. But quality and ease of use can vary greatly by brand; a clumsy or flimsy design can be both frustrating and dangerous. So we tested
a dozen models to determine the best.

We tried handheld and freestanding mandolines, evaluating their durability, effectiveness, safety and ease of cleanup. We used each to slice vegetables and, where applicable, tested specialty cut attachments.

The highest marks went to the handheld Benriner Mandoline Slicer. We liked its lightweight, sturdy design, nonslip feet and adjustable-height blade. It sliced delicate tomatoes as reliably as it did sturdy potatoes. It also includes additional blades to cut batons, matchsticks and fine shreds.

We also liked the freestanding De Buyer La Mandoline Access. Its robust stainless steel build and adjustable-height blades—with options for julienne and crinkle cuts—sliced well. Its elevated feet steady the device for safer slicing, then fold for storage.

The worst of the bunch was the Prep Solutions Adjust-A-Slice. It felt flimsy and narrow, and it struggled with even the most basic slicing, making a mess of tomatoes. We liked the ceramic blade on the handheld Kyocera; it excelled at paper-thin slices. But its limited adjustments meant it couldn’t produce thicker slices.

Most models come with a protective finger guard, which is intended to hold the produce for safer slicing. But we found almost all of them clumsy to use. For the best protection, we recommend using an inexpensive slice-proof cutting glove.