Kyocera Advanced Ceramic Adjustable Mandoline Vegetable Slicer w/ Handguard-Red 11" x 4"

Very sharp.

This is for "Kyocera Advanced Ceramic Double-edged Mandolin Slicer With Guard, Black, 4.6"x12.7"x0.4": Plastic body, ceramic blade, so far works great, slices super thin, is super sharp. Seriously, grip the safety handle correctly, or this will cleanly make your thumb have a perfectly flat angle. The ceramic blade will bite you if you handle it incorrectly, but it slices so thin, so perfect otherwise! (lol)

This is my second purchase. The first one lasted a little more than three years before it seemed a bit dull. I think I used it 2 the 3 times a week. I liked and used the various thickness settings of the adjustable design. I don't think I would like the fixed blade design. I'm not a kitchen gadget guy but the light-weight, easy-clean and overall simplicity makes this a goto kitchen tool. The plastic parts were all intact and functioning after 3 years. Just wish the ceramic blade was sharper or could be sharpened. Still pleased with the design, performance and value of this product. Will probably buy again in another 3 years. :-) BTW I think I maintained good blade life by storing it hanging with other kitchen stuff. To avoid chipping the ceramic blade you probably shouldn't store it tossed in a crowed drawer with other utensils.

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 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 ;-)

For context, I used to have a much more expensive mandoline slicer 10 years ago. It had different blades and settings, and...it was a piece of crap. So hard to use, bad results, and hard to clean. Got rid of it. I decided I needed one again, so I opted for this much simpler and cheaper one. OMG this thing works like a dream! It's so sharp and makes short work of the task at hand, delivering perfect 1/16" slices. BONUS: I didn't read it before I bought this, but on first use, I noticed that the blade was positioned in such a way that it slices in both directions. So, half the effort. A winner!

This mandoline works very well - and gives you the right angle for use (some don't). Accessed a range of reviews before purchasing this one, and avoided a number of others which are much more expensive but don't perform as well.

Extrêmement efficace, lames extrêmement tranchante (Attention aux doigts). Structure solide et bien finie. Par contre, pas de réglage d'épaisseur. L'épaisseur de coupe est de 1,4 mm. Très bien pour couper les condiments, concombres mais pas pour les oignons (Ils deviennent fibreux).

Absolutely brilliant... sturdy balanced obscenely sharp easy to clean and wash. Toooo Good

Brilliant piece of kitchen equipment! I have purchased 2 more as gifts. The ceramic blade is super sharp and can slice veggies really, really thinly! Highly recommend!

Good value for money. However, the plastic looks quite flimsy and might crack from knocks so need to handle with care. First shipment showed crack in case but managed to get a replacement promptly.