8
3
using Your Mandoline
Julienne Blades
SLICE BLADE
From the “0” position, where the upper
plate is slightly above the slice blade
(
Image 6
), press in the control dial’s
outer ring to unlock the dial.
Then proceed to select the thickness
you desire.
You will be able to feel the click of
each level of thickness when you turn
the dial.
When holding the mandoline and
looking down the top of the gliding
plate, the gap between the upper
plate and the blade will be the actual
thickness of the cut (
Image 7
).
The slice blade is ideal for slicing
a variety of foods, such as carrots,
cabbage, lemons, and potatoes.
The slice blade works best on fresh,
firm vegetables and fruits. Soft
vegetables and fruits tend to tear, rather
than slice cleanly.
The slice blade is especially useful to
make paper thin slices.
The slice blade and the serrated blade
insert was created for many cycles of
usage. There may come a time when it
does need to be replaced or sharpen.
The blade can be removed and
replaced as shown in
Images 8
and
9
.
NOTE:
The blade is extremely sharp.
Be very careful when removing
and handling the blade.
6
7
8
9
These images show food items that were cut using the julienne blades.
Carrot sticks cut with the large julienne blade
French fries cut using the large julienne blade
Salad topper carrot shreds cut using the small julienne blade.
Image enlarged for
better viewing.