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RayF
22220
Aug 13, 2018
It just doesn’t look like sixty-bucks—especially compared to the competition where I see more metal and less plastic.
Colbra
77
Aug 13, 2018
RayFIt's ubiquitous in restaurant kitchens. A lot, if not all, of the metal ones are a pain to clean.
RayF
22220
Aug 13, 2018
ColbraHow is metal harder to clean than plastic?
Colbra
77
Aug 13, 2018
RayFBecause the metal ones are formed from sheets of metal meaning that they have crevices and bends and rolled edges where stuff can accumulate and are harder to reach whereas these are injection molded so there are none of these.
RayF
22220
Aug 13, 2018
ColbraGood point!
Fuzz
396
Aug 14, 2018
RayFBenriners blow away the european style mandolines, I've used both in professional kitchens, and I guarantee you these seemingly dinky plastic ones are superior.
RayF
22220
Aug 14, 2018
FuzzWell—then I’ll take you at your word!
Fuzz
396
Aug 14, 2018
RayFThe huge metal ones drift and tend to need to be adjusted every few cuts, especially after they get a little older.
These are fixed blades with set screws for depth adjustment, they won't move unless you want them to. Also the blades are the most important part of any mandoline, and Benriners hold a very sharp edge for a very long time.
RayF
22220
Aug 14, 2018
FuzzAppreciate the info!
Fuzz
396
Aug 14, 2018
RayFThe only real downside is that Benriners don't have the wavy blades you need to make Gaufrettes (aka waffle fries/crosscut fries.)
And previously they only had the narrower sizes, but they've remedied this with the Jumbo range. I'd advise to get the wider ones if you're in the market for a mandoline, it's not that much more expensive, and you'll be able to get larger potatoes and stuff sliced without having to trim it down.