On Sep 7, 7:05*am, sf > wrote:
> On Thu, 06 Sep 2012 19:29:58 -0400, pltrgyst >
> wrote:

> > 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.


Or if they can't or don't want to learn, the Feemster will slice from
1/8 to 1/2 inch, by increments.

http://www.lehmans.com/store/Kitchen...cer___ 622900