I'm confused as to which of these would be "better"... I do realize it is somewhat relative to usage. It seems as though the more expensive models have the straight blade but I have read that they are not very good with softer foods. Do they offer other advantages?
Using Oxo as an example, their straight blade lists for $20 more than their V-slicer, while the V-slicer won their mandoline testing.
Anyone have any info on the relative pluses and minuses for the different types?
Updated 1 year ago | 0
Updated 2 years ago | 12
Updated 2 months ago | 8
Updated 1 year ago | 32
Updated 1 year ago | 25