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If you've used mandolines in the past, this one is a good value and excellent for a middle-of-the-road slicer.
Removing them can be a bit tough til you get the hang of it; place the black top on a flat surface, lift the end of the blade unit slightly as you pull away.
Using the hand protector is clumsy and you have little control over the food, but if you don't use it, you run a serious risk of cutting yourself.
Love this thing. Only one I feel safe enough to let my son use! Had it for a few years and today finally tried out the other cuts on it and now we're having French fry cut since we... Read morePublished 18 days ago by Dawn
Stick with a hand-held slicer.
They work just as well
And take up less storage space.
it would be nice if all the blades fit in the bowl for storage;
They... Read more
This is so perfect. I wish I used it more. You can be so creative. Well made and easy to storePublished 9 months ago by Fawnesky
Every home chef needs a mandoline. This comes with a sturdy aluminum bowl, a bonus that other mandoline slicers don't supply, plus storage for the different pieces.Published 23 months ago by susan wenz
That applies here. Product was pretty flimsy except for the bowl and the guides and blades didn't work very well. Read morePublished on December 20, 2012 by Palouse
I first tried inserting the french fry cutting plate - and put a fairly small Russet potato onto the prongs. Read morePublished on November 1, 2012 by Movie lover from HB
This slicer is a health hazard. the blades are positioned so that the user is constantly at risk of slicing personal flesh instead of the fruits and veggies it's supposedly... Read morePublished on February 12, 2012 by William Fields
This was the second Hoffritz stainless-steel mandoline slicer that I purchased because I liked the first one so much. Read morePublished on August 16, 2011 by Jeanne R.
I was very happy to recieve this product, however, the guide broke on the first use. I tried using the web to find a sight for the manufacturer so I coud order a new one but they... Read morePublished on February 7, 2011 by WILLIAM SMAHA