This is another personal favorite that makes perfectly even, thick to paper-thin veggie slices in seconds but please use the guard! Enough said. I use my mandoline to slice veggie noodles in place of wheat, slices (shown) instead of chunks for shish kabob, to make paper thin garlic for pasta, soup and stews, sweet and regular potatoes for chips, perfectly thin onions, cucumbers and peppers for sandwiches—shall I continue? A mandoline is irreplaceable my Italian kitchen and this one is Top Notch and really Inexpensive.

Here’s what the company has to say…

Mandoline slicer with heavy duty plastic body and 3 blades for consistently thin slicing

Standard flat blade can be adjusted for thickness

Fine-toothed blade for elegant vegetable garnishes; medium-toothed blade great for stir fry ingredients; coarse-toothed blade for chunky cuts.

Comes equipped with safety device, so fingers stay safe

Hand washing recommended; made in Japan

Size: 12 1/4 inches by 3 1/2 inches

2 Thumbs Up and Invaluable