Mandoline

A mandoline (/ˌmændəˈliːn, -ˈlɪn/ or /ˈmændəlᵻn/;French pronunciation: ​[mɑ̃dolin]) is a cooking utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.

A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall.

Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits.

With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very quickly, with significantly less skill and effort than would be required if cutting with a knife or other blade.

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