Mandoline

A mandoline (US, /ˌmændəˈliːn, -ˈlɪn/^[1]) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/^[2]), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.

This article is about the kitchen utensil. For the musical instrument, see Mandolin. For the Phil Beer album, see Mandoline (album).

Operation[edit]

A mandoline is used by running a piece of food (with some protection for fingers) along an adjustable inclined plane into one or more blades. On some models vertical blades cut to produce julienne, or a wavy blade is used that produces crinkle cuts. In these models a quarter turn to the food between passes produces dice and waffle cuts.

A mandoline can cause serious injury if not used correctly.^[5]^[6]

– chops food using motorisation in multiple ways.

Food processor

– produces smaller pieces rather than thin sheets.

Grater

– Japanese version, used to shave katsuobushi, dried blocks of skipjack tuna.

Kezuriki

– a tool used to slice meats and other deli products.

Meat slicer

– used for the grating of various food items.

Microplane

– the laboratory-grade equivalent, for much finer slicing thicknesses.

Microtome

– graters used in Japanese cooking.