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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Hoffritz Stainless-Steel Mandoline Slicer
Customer Rating:   Summary: barely adequate Comment: I was disappointed in this product. The thin slicing blade made slices paper thin which is way too thin for my purposes. The thick slicing blade made slices only about 1/8 of an inch thick which is fine for thin slices but there is no way to make thick slices (1/4 to 1/2 inch). I used to have a plastic model that did better. It is very sharp and does make slicing very quick. The bowl is great and I like the idea of storing everything compactly in the bowl. Customer Rating: Summary: Waste of money Comment: Fortunately, this was a gift and bought at an outlet store. Did not perform well at all. donating to charity...maybe they'll be able to make better use of it, if not the bowl at least Customer Rating: Summary: Great Value. Comment: This product is versitile and much easier to clean than a food processor when you want to chop a few veggies. Also neat because it's easy to use the bowl for salad after all the veggies are sliced. It makes cutting potatoes a breeze too. I really like this product, even though my arm does get a little tired. Customer Rating: Summary: Yikes! Save your money. Comment: I bought this a few years ago from Amazon. I used it once. In the cabinet it sits, just waiting to be thrown out. It does not work well at all. It is difficult to push the vegetables through. A large portion of them do not get cut up. It is a hassle to try to get this thing clean. What a nightmare! Avoid this at all costs. I beg of you. Customer Rating: Summary: The worst Comment: I agree with all the negative reviews. I should have sent it back right away. I could use the money for at least a half tank of gas. Now it sits in the garage collecting dust after only being used a couple of times (with terrible results). More Reviews This professional mandoline slicer for slicing and shredding potatoes and other vegetables comes with everything you need: a 4-quart stainless-steel bowl, a plastic storage lid, four interchangeable cutting blade cartridges, and a cutting slide with a safety guard. Just slide in the cartridge you need--thin slice, thick slice, julienne (1/8-inch), or french-fry cutter (1/4-inch)--press the safety guard with sharp prongs onto the end of the vegetable, and slice away. The safety guard rests on side rails over the blade so your hand can't slip, and the entire cutting slide apparatus snaps onto the top of the bowl. The stainless-steel bowl has four rubber grippers underneath so it won't slide while you're slicing. Pop the plastic storage lid on top and put leftovers in the fridge. Every part of the mandoline slicer, including the cutting blades, is dishwasher-safe. Lifetime limited warranty. --Doree Armstrong 
Choosing Appliance -> Strainers We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years. Choosing Appliance -> Cooking Pans This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking. Hoffritz Stainless-Steel Mandoline Slicer
Kitchen tips -> Sifting of dry ingredients If sifting of dry ingredients is called for in a recipe, instead of sifting, add all the dry ingredients in a bowl and mix with a wire whisk. |
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