These devices are both great and hazardous.

this device is a real time saver.. and with the gloves it's safe. I've "slipped" a few times going quick and I still have all my fingers and toes.
Works for me...
m

This model is designed to keep your fingers away from the blade.

Functions better than my former OLD one that had no way to protect fingers. I like the looks of this but have no actual hands-on experience with the model.

That said, I've bookmarked it and hope to hear your experience(s) with it. I'm seriously considering it now.

This angled one I'd be using different arm motions AND using this with a cut resistant glove.

I'll let you know how it goes

Little risk of slicing yourself as many of us have done with a simple mandolin.

Little to go wrong, and easy to set up and clean up. Yes, let us know!

(And the name is very funny!)

Much more elaborate than mine, and about 4x the cost.
I NEVER use mine without the guard, except; if I'm ribboning carrots, or cakes, I hold it with a fork.

I was always nervous about using regular mandolins (the kind that lie flat across the top of a mixing bowl and you slide veggies back and forth freehand over the blade) because it's so easy to seriously injure yourself with one. I tried one once and the mandolin slid against the bowl, and my fingers were sliding back and forth very close to the blade with only a little finger guard for protection.

I saw a version similar to the one you've posted and it looked much safer, so I tried it and I love it! The mandolin sits on a slant and the legs have rubber bottoms so they don't slide easily. The veggies go into the cup that's attached to the front of the device, and then you slide the blade against them via the knob/handle on top of the device that extends and moves the blade section up and down. Your hands are never near the blade.

I just did a ton of celery sticks for stuffing for Xmas and it took a fraction of the time that it would have taken to cut them by hand. On mine you can even adjust the width of the slices via a dial inside the mandolin. When the celery sticks were sliced down to the length of the cup, there's a insert that keeps pushing them down against the blade until they're all cut. It's super fast, and only needs to be rinsed at the end to clean.

This is the exact one I have.

https://www.amazon.com/gp/product/B08PDNH6YT/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

It's made of plastic, but seems reasonably sturdy, and I've not had any problems with it. You do have to cut bigger veggies in big slices or chunks that will fit the plastic cup, but it's still much faster and you get much more even slices, especially if you have a lot of veggies to cut. The blade is very sharp. I've had it about a year and a half and it's a kitchen gadget I don't regret getting.

So that's my two cents. Hope that helps

I'm in the market for a new mandolin. Thanks for the OP irisblue.

Glad that it has a julienne blade. My old mandolin had one and I used it all the time. Unfortunately all the blades finally got dull and I haven't replaced it yet.

the design, so I have no idea what the veggie holder is like and what's going "clunk" as the veggies are processed.

I will say that I've used a plastic mandoline for over 20 years and it's still working fine, the blade I used most given a quick once-over with a ceramic sharpener when the speed slows. The plastic has worked out well, it was much lighter than my steel commercial mandoline, which languished in a box until I finally gave it away before I moved. I kept the plastic one.

It will do a lot of the jobs a food processor does with much easier cleanup.

Just make sure you use the holder or you will risk producing coleslaw with thumb. Don't ask me how I know this.

It looks like it has all the blades you'll need. Looks like a good deal to me, although I'm not a fan of the "clunk."

The classic "Japanese Mandoline", much simpler than that contraption you're looking at (so much less to break, and far easier to use), and comes with a basic hand guard rather than an elaborate chute so you can work with a much wider variety of foods. It's the standard for restaurants, I have literally never set foot in a kitchen that doesn't have one, if not three or four.

https://www.amazon.com/Benriner-VEGETABLE-SLICER-Size-Off-White/dp/B000LCP6EW/ref=sr_1_3

If you want something fancier, in particular something with legs so you can stand it on the counter rather than just resting it on the edge of the bowl, I'd suggest spending the money for a proper Bron-Coucke French mandoline – mine is going on 25 years old, it is a bit fiddly to sharpen the blade but it is absolutely built to last.

https://www.amazon.com/Bron-Coucke-Stainless-Mandoline-20638CHB/dp/B0001BMZ38/ref=sr_1_5

I'm not going to live long enough to get my moneys worth with that one.

$175 is actually a deal, they're over $200 for a lesser brand at Williams Sonoma. At least it's a durable good, your grandchildren will get your money's worth out of one!

That being said, I use mine maybe three times a year, I almost always grab the Japanese one instead. Quicker, easier, and just chuck it in the dishwasher when I'm done. Also 1/5 the price…