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Switched to a mandoline after 11 years of knife cuts, my thumb still hurts but the speed is unreal
I kept my chef's knife for every prep out of pride, but after timing myself on 5 pounds of potatoes last Tuesday, the mandoline won by 14 minutes and now I just need to know if anyone else deals with the finger guard being more annoying than the actual blade.
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phoenix_brown857d ago
Read somewhere that most pro kitchens actually ban mandolines because of how many ER visits they cause, which honestly checked out after watching my buddy shave off a knuckle tip at like 7am. The guard is definitely the worst part though, it never fits the food right and you end up fighting it more than the blade. I just use a cut glove underneath now and raw dog it with the hand guard sitting in the drawer. Still faster than my knife for paper thin stuff, but I keep the chef's knife out for anything round or squishy.
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