Mandoline

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 strips and waffle cuts. It is the fastest way to get thin, even slices for a potato 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 and expect slices a little thicker and less even. A wide vegetable peeler makes good ribbons of zucchini (courgette in the UK) and carrot.