KYOCERA Adjustable Ceramic Mandoline Slicer – 4 Thickness Settings | Includes .5, 1.3, 2 and 3 mm Thickness Settings, Handguard Supports Controlled Prep, Corner Notches Stabilize Over Bowls

I've had this one for several years---I'm here buying another for a friend---and this is one of those "must have" things for a kitchen. This is a great slicer which is fantastic for small and quick jobs. I just used it to shred a bunch of Brussels sprouts, for example. It's only got one blade, and there aren't a ton of thicknesses, but the advantage of this compared to my big monster slicer is that it's fast to get out, fast to use, FAST TO CLEAN, and easy to deal with. If I want to do something fancy like match stick cuts or waffle cuts or 6mm thick cuts, I have another mandoline. But 90% of the time, this little baby is there for basic slicing when I want even cuts, fast, and have a lot of slice.The blade is ceramic, and although mine is 6 years old, it seems as sharp as when I got it. It's sturdy and a good design. This probably shouldn't be your ONLY mandoline, but if you have it, you'll find that you reach for it often because it's not a pain to clean and to reassemble. I highly recommend this.

I got this mainly for slicing onions paper thin for onion burgers and it works great for that. The only problem is that some onions are a bit too wide so you have to turn them on their side partway through slicing. Have also used it for slicing cucumbers which worked well.It's made of plastic (except for the ceramic blade) so I'm not sure how well it would hold up to rough treatment. The hand guard works but doesn't hold the food all that securely so you have to be careful when using it. It also doesn't come with any kind of sleeve or cover for storing it, so you want to be careful where you put it.Note that this is just a simple slicer, it doesn't have any blades for doing French fries, matchstick cuts or crinkle cut potatoes. You just get flat slices.Overall though, it's cheap and small, good for light duty slicing. However if you plan to use the Mandoline a lot for slicing all kinds of vedge I would suggest you buy one of the larger more full featured models.

I've been using this little guy extensively for about three months and I really like it. It's sharp as the day I got it, for one, and it's very easy to clean. You can just rinse it off when you're done, and all the veggie schnibbles fall right off. There's nowhere for them to hide, and the all-plastic and ceramic design never rusts or gets nasty so I don;t even bother drying it off. I just rinse, shake, and set it on the rack to dry.I cut my fingertip once when I first got the slicer. Just because the white ceramic blade looks like plastic doesn't mean it is! It's super sharp ceramic. Respect that blade.I have one minor complaint and one slightly negative observation. My complaint is that I wish this Kyocera mandolin had a setting thicker than 3 mm. That might be standard, I'm not sure. 3mm is awfully thin for salad-topping cucumbers, for example. Secondly, I'm not complaining since it's perfectly reasonable for the price, but note that this tool isn't "restaurant grade." It's light and inexpensive and compact, but it's also feels a little flimsy. I don't think it could handle a huge pile on onions and carrots every day.For me, though, it's an awfully good product, especially for the price.*** Update *** Three years later and this thing seems as sharp as ever. I have never used it on anything but veggies, and it has stayed razor sharp.

Inexpensive, lightweight, sharp, that's also it's downsides. I like the ceramic blade and it made quick work of potatoes and onions. The platform is on the small side so I had to cut the onion in half. The plastic is a bit flimsy but once you get the rhythm of it the work goes fast. I was able to work through a large onion and 4 large potatoes in less than 5 minutes, and some of that time was setup. Will it last? Time will tell.

I mostly bought this because there were several comments that the blade was sharp enough for potatoes, as I wanted a mandoline for making Spanish Tortillas. The blade is indeed extremely sharp and easily went through a potato, but they claim 3mm on setting #4 and the thickest I got was some 2mm, which is too thin. I looked through the reviews before buying and only one person mentioned this, but he thought he had a bad product. I'll likely return it for this reason. Also - the thickness adjustment is clunky and perhaps likely to break easily.I looked at the best-selling Mueller Austria, which has a lot of accessories I don't need, but what turned me off the most were several comments that potato slices got stuck and the blades dulled quickly. They are said to have excellent customer service, so lifted their C.S. email address from an offer to make things right and sent them a message asking if was worthwhile for me to buy theirs.BTW - from reading reviews I am dubious of angled models (vs. 90 degree or V-shape), as they often tend to have comments that the cut is varied thickness from one side to the other, and one even included a photo.I'm now looking at an infinitely variable thickness model (0.3-9 mm) from Benriner for a bunch more money. I might first try to see if I can find an appropriate fixed-width slicer, as I only really want it for one thing. I'll have to search for "potato slicer". This does have a slightly angled blade, but Japanese technology trumps that.A few general comments on mandoline.Reading reviews, it's clear that there are a whole lot of idiots out there buying these.I don't just mean those cutting themselves the first time they use it by not paying attention to what they're doing, or even the ones who say it's TOO sharp !!! duh . . . , but all the really dumb reasons for not liking the one they bought - including the many who say the food pusher doesn't work - see below. I do have sympathy for those who bought the brand where the cheaply (if at all ?) engineered black plastic "grabbers" easily broke off and got sliced into the food.It's also obvious that all of the "safety food holders" are junk. I think I tried it for my very first potato slice and then just used my hands. The second time, I put on the gloves I bought. A big part of the problem is the round bottoms - and tops) of many firm veggies, so if you have something that's large enough to warrant it I would suggest cutting it in half first, then slice flat side down, with or without the holder. Of course this means reaching the top more quickly, but read on friend. I think this would make the holders much more effective, but they're just too fiddly for me. They also add time and effort, especially toward the bottom. I strongly suspect that these were invented just as a CYA measure to protect manufacturers from law-suits. There's something like a nine to one ratio of people saying they're useless to those who actually like them - for whatever odd reason. I'm amazed at how many people seem to think it's just a problem with the one they got with their brand. Dolts.As for the last half-inch or so - I'm good at judging where/when the last slice is that a little bit of potato is still above the slicer edge - please don't try this at home! Part of my thinking is that the last little bit of potato is so rounded, that it's unlikely to cook in a different time even if the tiny center is 1/16 (or less) thicker than the rest of it. I may also use a fork to help push it through. I well realize that I could just toss it, but I'm stubborn and my mother grew up during the Depression, so I try not to waste anything. I see people saying to hand slice the last bit, but I'm buying a mandoline precisely so I don't have to do that! Sort of like the meat lovers attitude toward vegetarianism ;-)

This is a fantastic yet inexpensive mandoline. I love that it's somewhat adjustable and the resulting slices are perfect - making me look more like a chef than a home cook. The ceramic blade is super sharp, the platform allows the food to glide over the blade with very little effort, and when finished clean up is a breeze. So far I've sliced carrots, onions, potatoes, mushrooms, and apples with great success. Given that this mandoline is consumer grade not professional grade I am very pleased with it plus it's easier to whip this out and use it for small jobs than setting up my professional grade metal mandoline.

I have bought several mandolins before and ended up throwing them away because they were too complicated, or the blade wasn't sharp enough.This is the one! Easy to use thin slicing onions & potatoes, quick rinse to clean, and simple to adjust the one razor-sharp ceramic blade. Great price for a quality kitchen tool!

doesn't work well, ended up returning item

Es perfecta. Fácil de guardar por su tamaño práctico, fácil de lavar, sin tantas piezas. Es la manera más rápida de cortar el pepino.

Perfeito!

Compré la mandolina por que en la cocina siempre me pasaba buen rato cortando verduras o alimentos con el cuchillo y nunca sacando el mismo grosor.Y recordé que en un trabajo anterior de hostelería, usabamos este mismo modelo para rallar los champiñones y algún que otro alimento. Al tener una hoja cerámica el corte es impecable, y siempre que sea algo relativamente blando, lo cortará sin problemas.Además, es regulable desde los 0.5 hasta los 3mm. En la parte inferior tiene una barra que al girarla puedes cambiar su regulación. Se muestra en números del 1 al 4 siendo el 1 el más fino y 4 el más grueso.Puedes cortar infinidad de alimentos siempre y cuando no sean muy duros y estén frescos.Champiñones, berenjena, calabacín, cebolla, zanahoria, bonitato, pepino, remolacha, patatas... Es increíblemente práctica para hacer verduras y hortalizas al horno o air fryer en modo "chips".En el trabajo la utilizábamos para rallar los champiñones, hacíamos más de 10KG por semana, y la misma mandolina estuvo ahí por años. En casa, sobretodo la utilizo para hacer chips de patata en Air Fryer, y es que no puedo estar más contento. No tiene nada metálico, así que no se oxida, la hoja dura muchísimo y corta genial. No he hechado en falta un grosor más fino ni más grueso en lo personal.Tiene un precio aparentemente un poco elevado, pero lo vale por completo.Por último, trae un accesorio para ayudarte a cortar la última parte del alimento sin tener que poner tus manos en riesgo, algo muy útil. Y el propio diseño trae unas lineas con relieve que se dejan ver en el champiñón sobretodo. Se limpia muy fácil, pesa muy poco, y dura y dura. El único detalle a tener en cuenta, es que en alimentos muy blandos como el champiñón, como esté un poco pasado, lo va a destrozar más que cortar, así que tiene que estar fresco y blanquito. Pero eso, igual que pasaría cortándolo con un cuchillo por muy afilado que esté.Totalmente recomendada, no le iba a poner las 5 estrellas por el precio, pero es que funciona tan bien que se las merece.

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