Mandolin
Posted:
Thu May 16, 2013 1:04 pm
by Bill Spohn
I am currently walking around with a prominent large dressing on my thumb (yeah, stupid, I know) from a mandolin accident (she stopped just a couple of slices short and had tossed the guard in the sink, so what's the harm in doing two more 'free hand'....), and we discovered that thumb is not a good component of fritata.
As a result, I am explaining my stupidity several times a day to clients that can't help noticing my dressing, or hearing my 'Ow!" when I forget and hit the space bar with that thumb. I thought one response might amuse you.
Question: Oh, what did you do to your hand?
Answer: It was a mandolin mishap.
Response: I didn't realize you were musical!......
Re: Mandolin
Posted:
Thu May 16, 2013 1:10 pm
by Carl Eppig
True Love doesn't let me use ours. The scars on my fingers tell the story. We still use it a lot, particularly when we need a lot of thinly sliced potatoes.
Re: Mandolin
Posted:
Thu May 16, 2013 2:07 pm
by Jeff Grossman
Indeed, both kinds of mandolin can be a weapon if you use them improperly....
Re: Mandolin
Posted:
Thu May 16, 2013 4:48 pm
by Karen/NoCA
Sorry for the mishap Bill. Those things scare me, just looking at them. I always use my finger guard, from the start of beginning the slicing process. There is just something about slicing off a piece of one's digit and it flies into the food. You can't find it, and even if you do find it....well you know the rest of the story.
Been there and it is not fun.
Re: Mandolin
Posted:
Thu May 16, 2013 6:22 pm
by Frank Deis
Re: Mandolin
Posted:
Thu May 16, 2013 9:51 pm
by Mike Filigenzi
I've seen those graters, Frank, and they indeed look great. Given that we have several cheapie box graters, a range of Microplanes, and a mandolin, I have yet to justify getting one. One of these days, though.....
Re: Mandolin
Posted:
Thu May 16, 2013 10:22 pm
by Dale Williams
I try to use the hand guard/guide, but if it gets close and I need more tactile control I use a mesh glove (it's good for shucking oysters as well)
For the mandolin, I suggest this (see about 1:30)
http://www.youtube.com/watch?v=_T4SaNuxZO8
Re: Mandolin
Posted:
Fri May 17, 2013 12:59 am
by Paul Winalski
Oh, yes.
I love my mandolin. I consider it indispensable for dishes such as Sichuan stir-fried shredded beef with celery and carrots. Yes--one with sufficient skill and patience could shred the vegetables with a Chinese cleaver. I don't have that patience. The mandolin does the job with a fraction of the effort and time. But I've put a lot of scores into my thumb/forefingers (blood sometimes being drawn) while using it.
I've always found that using the guard just doesn't cut it (so to speak). So I use my mandolin unguarded. I think I need to get one of those steel-mesh gloves.
But I've found that the excellent result has always justified the temporary scarring of my thumbs.
-Paul W.