--- title: "Mandoline: what it means in cooking — Tiny Plates" description: "A mandoline is a flat slicer with a fixed blade that cuts vegetables into even, paper-thin slices. Here is how to use one safely." url: "https://www.tinyplates.dev/glossary/mandoline" --- # Mandoline A mandoline is a flat slicer with a fixed blade that cuts vegetables into even, paper-thin slices. Here is how to use one safely. Also called Mandolin slicer, Mandoline slicer, Vegetable slicer. A mandoline is a flat board, often on legs or a frame, with a very sharp blade set into it. You slide food across the board and the blade cuts a slice of exactly the same thickness every time. Most models let you set the thickness, and many have extra blades for [julienne](https://www.tinyplates.dev/glossary/julienne) strips and waffle cuts. It is the fastest way to get thin, even slices for a potato [gratin](https://www.tinyplates.dev/glossary/gratin), slaw, chips or pickles. ## How to do it 1. Set the mandoline on a damp towel or a board so it cannot slide. 2. Choose the thickness. Start thicker than you think. 2 to 3 mm (about 1/8 in) suits most gratins and salads. 3. Trim the food so it has a flat side to rest on, and cut long vegetables into pieces that fit the guard. 4. Push the food into the hand guard, or wear a cut-resistant glove. 5. Slide the food down the board in one smooth stroke with steady, even pressure. Let the slices fall into a bowl or onto a board. 6. Stop when the piece gets small. Keep the end for stock or chop it with a knife. ## Common mistakes * Working without the guard or a cut-resistant glove. The blade is extremely sharp, and mandoline cuts are common and often deep. * Pushing the last small piece across the blade. That is when most cuts happen. * Using too much force. A dull blade or a too-thick setting makes food snag. Push gently and let the blade cut. * Slicing soft, ripe tomatoes. They squash. Use a sharp knife for those. * Washing it in a sink of soapy water where you cannot see the blade. Wash it by hand under running water with a brush, blade facing away. * Changing the thickness or blade while your hand is near the edge. ## In recipes "Thinly slice on a mandoline" means slices thin enough to bend, often 1 to 2 mm. If you do not have one, use a sharp [chef's knife](https://www.tinyplates.dev/glossary/chefs-knife) and expect slices a little thicker and less even. A wide vegetable peeler makes good ribbons of zucchini (courgette in the UK) and carrot. ## Recipes made with it 23 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2023/11/Sweet-Potato-Gratin-5.jpg)Sweet Potato Gratin Recipewww.skinnytaste.com · 65 min](https://www.skinnytaste.com/sweet-potato-gratin/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/09/Noodle-less-Butternut-Sausage-Lasagna-8.jpg)Noodleless Butternut Squash Lasagna Recipewww.skinnytaste.com · 100 min](https://www.skinnytaste.com/noodle-less-butternut-sausage-lasagna/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/12/Butternut-Squash-Galette-10.jpg)Butternut Squash Galettewww.skinnytaste.com · 90 min](https://www.skinnytaste.com/butternut-squash-galette/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/11/Kale-and-Brussels-Sprouts-Salad-5.jpg)Kale and Brussels Sprout Saladwww.skinnytaste.com · 20 min](https://www.skinnytaste.com/kale-and-brussels-sprout-salad/) * [![](https://www.skinnytaste.com/wp-content/uploads/2018/04/pork-dumplings-1-13.jpg)Zucchini Pork Dumplingswww.skinnytaste.com · 60 min](https://www.skinnytaste.com/zucchini-pork-dumplings/) * [![](https://minimalistbaker.com/wp-content/uploads/2022/09/Fried-Onions-SQUARE.jpg)Easy Gluten-Free Fried Onionsminimalistbaker.com · 10 min](https://minimalistbaker.com/easy-gluten-free-fried-onions/) * [![](https://pinchofyum.com/tachyon/Red-Chile-Tostadas-with-Eggs-Square.png?fit=225%2C225)Red Chile Tostadas with Eggspinchofyum.com · 20 min](https://pinchofyum.com/red-chile-tostadas-with-eggs) * [![](https://pinchofyum.com/tachyon/rainbow-power-salad-recipe-1.jpg?fit=225%2C225)Rainbow Power Salad with Roasted Chickpeaspinchofyum.com · 55 min](https://pinchofyum.com/rainbow-power-salad-with-roasted-chickpeas) * [![](https://pinchofyum.com/tachyon/Kale-Apple-Salad-8-2-1-Square.jpg?fit=225%2C225)Kale Apple Salad with Crispy Shallotspinchofyum.com · 25 min](https://pinchofyum.com/kale-apple-salad-crispy-shallots) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/07/Mediterranean-Boneless-Pork-Chops-with-Spiralized-Veggies-1-4.jpg)Mediterranean Boneless Pork Chops with Julienned Vegetableswww.skinnytaste.com · 35 min](https://www.skinnytaste.com/mediterranean-boneless-pork-chops/) * [![](http://pinchofyum.com/tachyon/brussels-sprout-salad-square.jpg?fit=225%2C225)Chopped Brussels Sprout Salad with Creamy Shallot Dressingpinchofyum.com · 40 min](https://pinchofyum.com/chopped-brussels-sprout-salad-creamy-shallot-dressing) * [![](https://pinchofyum.com/tachyon/brussel-sprout-salad1.jpg?fit=168%2C225)Bacon and Brussel Sprout Saladpinchofyum.com · 45 min](https://pinchofyum.com/bacon-and-brussel-sprout-salad) ## Related terms * [SliceTo slice is to cut food into flat pieces of even thickness. Good slicing is about a sharp knife, a safe grip and, for meat, cutting across the grain.](https://www.tinyplates.dev/glossary/slice) * [JulienneJulienne is a knife cut that turns vegetables into thin, even matchsticks about 3 mm thick and 5 cm long, for salads, stir-fries and garnishes.](https://www.tinyplates.dev/glossary/julienne) * [HasselbackHasselback is a way of slicing a potato thinly but not all the way through, so it fans open in the oven with crisp edges and a soft, fluffy middle.](https://www.tinyplates.dev/glossary/hasselback) * [SpiralizeTo spiralize is to cut vegetables or fruit into long, curly strands with a spiral slicer, often to make zucchini noodles or sweet potato spirals.](https://www.tinyplates.dev/glossary/spiralize) * [Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.](https://www.tinyplates.dev/glossary/chefs-knife) * [GratinA gratin is a dish baked in a shallow pan until the top forms a golden crust, often of cheese or breadcrumbs. See how to get it tender and browned.](https://www.tinyplates.dev/glossary/gratin) [More in equipment](https://www.tinyplates.dev/glossary/category/equipment)[Every term from A to Z](https://www.tinyplates.dev/glossary)