On Thu, 06 Sep 2012 19:29:58 -0400, pltrgyst >
wrote:

> On 9/6/12 5:58 PM, sf wrote:
>
> >> I want a mandoline that will slice very thin, but will also slice 1/2 inches or larger. I like to grill vegetables and like thicker slices for this. It is alot easier if all slices are the same thickness. Any help is greatly appreciated!!
> >
> > What you need is a sharp knife and lots of practice.
>
> You might need lots of practice to create consistent 1/16-inch slices,
> but if you can't cut even 1/2-inch slices, you shouldn't be allowed
> anywhere near anything sharp, IMO.

It's utterly ridiculous to think you'd need a mandoline for cutting
1/2 inch slices. Some people are bad at eyeballing length, but they
get better with experience (aka: practice). To train your eye, use a
ruler for god sake.
>
> And for grilling, the difference in cooking consistency between 7-16 and
> 9-16 thickness is undoubtedly less significant than the temperature
> differences across your grilling surface.
>

Agreed.

--
Food is an important part of a balanced diet.