We use mandolins, little Japanese mandolins. We use big ones, small ones. They're a really important part of what we use.
Mandolines, according to chefs
Only claims about mandolines made by people we have grounds to call chefs. The unrestricted mandolines evidence is on the mandolines page.
chefs is an occupation.
3 people on record as chefs make 8 quoted claims about mandolines across 3 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to mandolines rather than to fame.
What do chefs say about mandolines in general?
Not a recommendation for a specific product: technique, materials and what to look for in mandolines. Citable on its own terms.
this will make precise Cuts more quickly than just about anything else out there
Cites heat control
for the most even cooking and beautiful aesthetically pleasing food that you can make then you have to go with a mandolin
I love to have it
but for some reason you want specifically very thin or specifically very precise cuts on any type of vegetable or maybe even a frozen meat this will do the job for you very useful
first and foremost it's a timesaver second you will get the exact same consistent slice over and over again no matter what you're cutting
Cites durability, speed and efficiency
but it is also more dangerous
Cites safety (against)
but if you're not a seasoned cook you probably don't need it