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Why I was dead wrong about using a mandoline slicer for everything
For years I swore I would never use a mandoline in my kitchen. I thought they were dangerous and a crutch for people who couldnt handle a knife properly. Then about 6 months ago I started prepping for a catering gig that needed 50 pounds of perfectly uniform potatoes. Knife work was taking forever and my consistency was all over the place. I finally borrowed a cheap plastic mandoline from a buddy who insisted I try it. After the first pass I felt like an idiot for being so stubborn. It cut my prep time in half and the slices were exactly the same thickness every time. I still use my knives for most stuff but I see now the mandoline has its place. Anyone else have a tool they were super skeptical about that ended up being a game changer?
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ramirez.sage1mo ago
Whoa hold on, that plastic one actually holds up pretty decent if you keep it clean. The blade on mine stayed sharp through a lot of potatoes before I finally noticed it getting dull.
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