How to Use a Mandoline Slicer Without Losing a Finger

If you’ve ever seen a chef glide a vegetable across a mandoline slicer and thought, “That looks dangerous,” you’re not wrong. Mandolines have a fearsome reputation in the kitchen—partly because they’re incredibly sharp and partly because they promise perfectly uniform slices in seconds. But with the right approach, they can become one of your most powerful kitchen tools. Here’s how to use them safely and effectively.

What Is a Mandoline, Really?

Think of a mandoline as the shortcut to perfection in slicing. At its core, it’s a flat surface with an adjustable blade. You slide your vegetable across it, and out comes an even, professional-looking slice. Whether it’s paper-thin potatoes for a gratin or crisp apple slices for a salad, the mandoline does the heavy lifting—and the precision slicing—that would take ages with a knife.

The beauty of the mandoline lies in its speed and consistency. But that razor-sharp edge is no joke: a lapse in attention can quickly turn a potato into an unplanned “finger garnish.”

Safety First: Respect the Blade

Every mandoline comes with a guard - this shouldn't be optional. For home cooks, the safest approach is to combine the guard with a cut-resistant glove. It sounds extreme, but when it comes to slicing fingers, a little extra protection goes a long way.

Mandoline Safety Tips:

• Always use the safety guard: Keeps your hands safely away from the razor-sharp blade while stabilizing vegetables.

• Wear a cut-resistant glove: Especially for smaller, slippery, or oddly shaped items. Cut resistant gloves can withstand serious contact with blades.

• Keep your attention fully focused: Distractions are dangerous. Even a momentary lapse can turn a simple slice into a painful injury.

• Slice with controlled motions: Smooth, steady strokes reduce the chance of slipping. Avoid forcing vegetables through—it should glide naturally.

• Secure your mandoline: Place it on a stable, non-slip surface. Some models have adjustable feet or silicone grips for extra stability.

• Use proper hand placement: Always keep fingers behind the guard or glove. Never push food through with bare hands.

• Mind the end of the vegetable: Slow down as you finish the last bit. Consider using the glove or guard to complete the slice safely.

Choosing the Right Mandoline for You

Mandolines come in a few main styles, each with their own perks:

• French-style: Heavy-duty, built to last, and full of options. These slicers can create everything from paper-thin rounds to crinkle cuts, but they tend to have extra attachments that can take some getting used to.

• Japanese-style: Slim, lightweight, and straightforward. These models are usually plastic and easy to handle, making them a favorite for everyday prep. 

The best choice comes down to how much you cook, how much you want to spend, and whether you’d prefer a straightforward tool or one with a bit more range to explore.

Cleaning Without Regret

The danger doesn’t end when the slicing does. Tons of people tend to cut themselves while cleaning mandolines - let's avoid that:

• Rinse it right after use before food dries.

• Use a brush or sponge that keeps your hands away from the blade.

• Always wipe in the same direction as the edge, never across it.

Taking an extra minute for careful cleaning keeps both your mandoline and your fingers in good shape.

Why Bother?

The mandoline isn’t just for professional kitchens—it’s a tool that brings precision and ease to everyday cooking. With it, you can create clean, uniform slices that make even a simple salad look restaurant-worthy. It saves time, keeps flavors balanced by ensuring even cooking, and adds a touch of polish to your meals. Whether you’re prepping a weeknight dinner or trying out a new recipe, the mandoline helps you get there faster, with results that feel intentional and satisfying.