I've grown weary of our white plastic OXO V-blade mandoline. Don't get me wrong; it works okay, but between the discoloration/staining and obvious wear to the main platform that food slides across, I'd rather have something more robust. Seems like Bron and De Buyer have some decent looking traditional models, and I'm curious as to how others like them.
I can't say I'd prefer a V-blade design over the straight or angled blades, and for what it's worth I don't really use a mandoline for cutting tomatoes very often; my chef knives are sufficient for that function.
Any recommendations for a stainless steel mandoline would be most welcome.
by David Watsky | Organizing expert Marie Kondo has already helped millions put their closets, kitchens, and homes in...