Those seem fast if you don’t know how to use a knife very well. Plus then you got to clean the thing. Plus you’d be using it a long time if you were trying to make something like fries. Plus they don’t work with things like tomatoes. Then let’s see how a mandolin does with cilantro or green onions.
Those seem fast if you don’t know how to use a knife very well. Plus then you got to clean the thing. Plus you’d be using it a long time if you were trying to make something like fries. Plus they don’t work with things like tomatoes. Then let’s see how a mandolin does with cilantro or green onions.
A mandolin is generally a tool for a novice.
Disagree, I’ve worked in plenty of commercial kitchens with them and am fine at using a knife.
Getting the big Mandela out to cut up 50 of something and leaving it out all day is a big difference from cutting up like 3 potatoes at home.
Sure, I agree with that, but even at home, if I want 8 potatoes for gratin it’s pretty worth it
8 is probably pretty close to where I’d break down and dig out the mandolin. Maybe. I’ll use the shedder attachment for cheese or hash browns.