A mandoline is the kitchen’s sharpest tool and the one most likely to cause an injury; the only rule for safe use is to never let your hand approach the blade directly. Always use the food guard that comes with the tool; a cut-resistant glove adds protection but does not replace the guard. Keeping the tool stable, pushing the food in one direction, and never forcing the last piece are the other three rules. The tool’s speed is an advantage only when all four rules are followed.
A mandoline’s danger comes not only from its sharpness but also from the false sense of security it creates. Its blade is as sharp as a razor blade and cuts food without resistance; that is why, when a finger touches the blade, a person often sees the cut before feeling the pain. Speed is another factor: because the tool makes the job easier, the pace increases and attention drops. Almost all accidents happen in the last three to four centimeters of the food, just when the hand is closest to the blade. For this reason, do not use a mandoline when your attention is divided: put it down if the phone rings, the kitchen is crowded, or you are in a hurry.
Every mandoline comes with a toothed food holder, and most people put it away in a drawer starting on day one. But it is the key to safety: fit the food onto the holder’s teeth so your hand never touches the blade. If the guard is lost, get a cut-resistant glove; an ordinary kitchen glove will not stop this blade. If neither of the two options is available, do not use the tool. Never force the last piece of food, either; if a piece that is 1 to 2 centimeters long can no longer be held safely, even with the guard, cut it with a knife or save it for another use.
Stabilize the tool before you start. Set models with feet on a flat, dry countertop; put a damp cloth or nonslip mat underneath to keep them from sliding. Always push the food in one direction, downward; moving it back and forth affects slice thickness and can make your hand slip onto the blade. Set the thickness before starting and do not adjust it while the tool is in use. Counter height matters too: working with the surface slightly below elbow height improves both control and visibility. If slices collect under the blade, stop working and turn off the tool before clearing them.
Clean the tool as soon as you finish, but do not wipe the blade by hand or with a sponge; wash it under running water with a long-handled brush, moving in the direction of the blade. Scraping off dried vegetable residue later greatly increases the risk of an accident. When storing a mandoline, do not toss it into a drawer with its blade exposed; fit it into its sheath or blade guard and put it somewhere children cannot reach. Do not sharpen a dull blade; replace it with a spare.
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