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!!

In article ,
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!!

Something like this?
http://www.amazon.com/Reizen-Pro-Kni...4TTJI7E/ref=pd
_sim_sbs_k_2

mark, that is very cool!!! Thanks for the help!! I will have to search it out and try to find one. BJ

On Sep 6, 5:12*am, 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!!

Your best bet is to teach yourself how to use a knife. The skills
will stay for ever.

http://www.richardfisher.com

I have the 4 star Henckels, and use them all the time. I just want to be more precise in thickness. When grilling it does make a difference. Thanks!!

On Sep 6, 8:50*am, wrote:
I have the 4 star Henckels, and use them all the time. *I just want to be more precise in thickness. *When grilling it does make a difference. Thanks!!

If you're slicing 1/4 inch or larger you should be able to learn to
use a knife. At that thickness small errors will not effect
grilling. A knife is also very easy (and safe) to clean.

I'll practice, practice, practice!!!! Thanks!

On Sep 6, 9:29*am, wrote:
I'll practice, practice, practice!!!! *Thanks!

If you are not familiar with the "correct" way to use a knife either
do a web search or take a lesson. It makes a lot of difference to
speed, safety and consistency.

On Sep 6, 5:12*am, 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!!

We (and Julia Child) use a Feemster. Be careful not to hit the blade
with your fingertips.

http://www.amazon.com/Maxi-Aids-Feem.../dp/B00012KBEW

The comments say it has changed for the worse. You might have to buy
one from a thrift store.

On Thu, 6 Sep 2012 05:12:55 -0700 (PDT), 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.

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

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.

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.

-- Larry

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.

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

On Sep 6, 8:12*am, 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!!

Lay your hands on Feemster's slicer. Cheap and very adjustable.

On Sep 6, 7:12*am, 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!!

Oh fer Chrissakes you can't just take a knife and hack off some 1/2
inch or longer slices by hand? Are you Stevie Wonder?