Reddit reviews Swissmar Borner V-1001 V-Slicer Plus Mandoline 5 Piece Set

I have the Swissmar Borner V-1001 V-Slicer Plus Mandoline 5 Piece Set. I purchased it in May 2013 for $31.95. Now its going for $49.99. I'd pay $50 for it, but I'm also not convinced that for $50 its the best value. I will say that its still sharp (and I'm a horrible person who runs it through the dishwasher gasp). I use it at least 1x per week, if not 3-5x per week on average. Note: IT. IS. SHARP. Use the guide and/or cutting gloves. I have nicked myself more than once (read: more often than I'd like to admit, I guess I'm just a slow learner).

If I were to purchase another, I think I'd look for one that stores better. All of the pieces hook together and it has like a holder, but it doesn't necessarily stay together very well, nor does it lay down very well. If I were to get another I'd look for one that stores a bit nicer. Some have like a catch compartment as well that's pretty nice.

Mandolin for the win.

www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1374418219&sr=1-2

I have this one:

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1395625293&sr=1-1&keywords=mandoline+slicer

Love it.

I'm the same way. A mandolin with julienne blade is perfect for zucchini noodles. With the flat blade, a mandolin works well for zucchini lasagna-style noodles. I purchased this one in 2011, and it's still sharp as can be. I use it for many things, and it takes up minimal space.

 

The spiralizer looks super cool, but I'll stick with my multipurpose tools.

Don't waste $100 on a knife at this point. After you've been cooking for awhile, and if you really really really want to become a knife geek, then you'll have a better idea of what you want in a knife.

My only knife for about 30 years has been the Dexter chinese cleaver - a misnomer if there ever was one. It's not really a cleaver, it's known as a "vegetable knife" in China.

You can get it on Amazon for about $36

http://www.amazon.com/Dexter-Russell-Dexter-Russell-Chinese-Cleaver/dp/B0015DG3FM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673283&sr=1-1&keywords=dexter+russell+chinese+cleaver

Or you can save even more and get a cheap Chinese knife from the WokShop - some people swear these are great knives despite being under $10. My worry buying something like this sight unseen is you can't tell if it's a nice thin blade appropriate for use as a general purpose knife or a heavy thick blade that's not much good for anything. But I've heard people say they like them, so maybe it'd be worth trying. They are carbon steel so do not ever leave them wet. No matter what you do they will stain, so if that bothers you, stick with the Dexter Russell - it's high carbon stainless.

http://www.wokshop.com/HTML/products/cleavers/carbon-steel-cleaver.html

I know, it doesn't match our western idea of what a knife should be, but it is the easiest and safest to use knife I've ever used. Google Martin Yan on youtube and watch how he uses it for everything from boning chicken to peeling garlic.

If you are more comfortable with European type knives, try a Victorinox/Forschner. They're fairly cheap but pretty good knives. For example:

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=victorinox+forschner+knife

I use this sharpener:

http://www.amazon.com/Kyocera-Steel-Knife-Sharpener-Red/dp/B001P81EVU/ref=sr_1_2?ie=UTF8&qid=1369669489&sr=8-2&keywords=kyocera+knife+sharpener

Which for some reason has become godawful expensive on Amazon - no longer eligible for free shipping adds $7 to the price - you might do better finding it someplace else.

Knife geeks will shudder and scream at the above but unless you're interested in buying a $200 knife sharpening set and a multi-hundred $ knife, simple and easy to use is best. You can always step up your game later, if you want to. You could try crock sticks also - I had a set but I didn't really like using them. Knife geeks don't cry quite so hard when they see someone sharpening their (affordable) knives on crock sticks.

The important difference between really cheap pans and better pans is weight. A thin metal fry pan just doesn't cook as well as a heavier one. The heavier pans hold heat better, they conduct heat better, and they are less likely to develop hot spots. I'm afraid my favorite pans are REALLY expensive but you might want to look for a lifetime guarantee nonstick fry/saute pan (skillet) or 2, at least 12". If you have an 8" saute pan, a 12" saute or fry pan, and a 14" fry pan (the difference is the fry pans have higher sides) you'll have all your bases covered.

You might want to consider a wok - carbon steel give the best price/performance ratio, check out the wokshop above for those.

I like this stock pot:

http://www.amazon.com/Farberware-Classic-Stainless-Straining-Stockpot/dp/B0002HAEKW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1369669846&sr=1-2&keywords=8+qt+stock+pot+with+strainer

It's a good deal and you will use it a lot. I use it every time I make soup, as well as for pasta.

Sets are always cheaper than buying individual pans. Cookware geeks recommend against buying sets because of the lack of choice, but in your situation, a good low-priced set is your best bet. Save your money for expensive stuff for after you have got the cooking thing down and know what you're most likely to actually use the most.

T-Fal makes "Ultimate Hard Anodized" and "Professional" - either of these are fine, both are "metal utensil safe" - though I wouldn't use metal utensils anyway just to be on the safe side. The Professional series is only available by the piece.

Amazon carries both. Don't get confused between the Ultimate Hard Anodized and the Signature Hard Anodized; the Ultimate are the heavier duty pans.

I'm partial to T-Fal for cheaper pans because my son owns a T-Fal sauce pan that is a good 8 or 10 years old and it's still in service. And that's the CHEAP T-Fal, not the good T-Fal I'm pointing you at. So I'm confident of the quality. Scanpans are my favorite nonstick pan but those are crazy expensive and if a $35 12" T-Fal skillet will last you 8 or 10 years, I'm not sure the $180 for a single 12" open stock Scanpan frying pan can really be justified for you at this point.

If you buy open stock (eg by the piece) be sure to get lids too. You may have to buy them separately. I much prefer glass lids. I like the Nordicware lids like this:

http://www.amazon.com/gp/product/B003YVHXRK/ref=oh_details_o05_s00_i01?ie=UTF8&psc=1

The 8" lid fits my 8" Scanpan saute pan like it was made for it, but not all lids that say 8" or whatever are going to fit a pan that's labeled 8" (or whatever). You have to measure the inner diameter of the particular pan, then contact the manufacturer via e-mail and ask them to tell you the ID and OD of the lid you want. The ID is the diameter of the INNER ring that will fit down into the pan, and the OD is the diameter of the entire lid including the outer lip that will rest on the edge of the pan. The ID has to be smaller than the diameter of your pan and the OD has to be larger. Unless you can take your pan to a brick and mortar and try them out, this is the only way to make sure the 12" lid you buy will really fit the 12" pan you own!

And finally, I strongly recommend going ahead and getting the Borner V-Slicer, model 1001 aka "V-Slicer Plus" (the newer models aren't as good in my opinion, the rails are higher and they leave more waste):

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673508&sr=1-1&keywords=borner+v-slicer

It'll slice onions faster than you can peel them. The small julienne blade will make matchstick size whatever you put through it. I use the separate julienne slicer (standalone) to make hash browns. I would recommend buying the separate blades and extra blade inserts at Simply Good Stuff because Amazon doesn't carry most of them. The V-slicer set itself is only about $3 more there.

http://www.simplygoodstuff.com/search.asp?keyword=borner&q=borner&sa2.x=12&sa2.y=8

Avoid the Hash Brown Grater and the Twin Grater - they're both all plastic and aren't worth spit. All the other graters and slicers have metal blades.

USE THE SAFETY GRIP. It's really easy to use. Don't push down on it AT ALL, it will cause it to bind. Just slide it back and forth.

You may need to experiment with how you orient it at first, but since I've gotten used to using it I can pretty much use it pointing about any which way. At first it seemed to be easier if I pointed it away from me so you would slice back and forth. It probably depends on the position that is least likely to make you want to apply downward pressure. Once you overcome your natural tendency to think you have to push down on it, positioning won't matter that much.

I wish I had bought one of these 40 years ago, its that handy. Look for extra blade inserts at Simply Good stuff for stuff like Texas fries, the standalone julienne grater (not a V-slicer insert) for super fine shreds, wavy cutter and curly julienne cutter if you want to get fancy. Sometimes they have extra V-slicer holders which you can use to store the extra V-Slicer inserts but you have to call and ask. You do not want to toss those puppies in a drawer, they are super sharp and will cut a finger off before you know it.

I really love this tool. At my age and in the wretched physical shape that I'm in, it makes it POSSIBLE for me to cook, forget just "easier", LOL!

Here is the one I use. It's a bit on the expensive side but works great. I received it as a gift a few years ago and it's held up nicely.

https://www.amazon.com/gp/product/B0000632QE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Honestly though, any one will do. They all seem to be made of plastic. I think there are really expensive metal ones but i don't see the necessity to spend that much unless you're gonna use it daily.

Protips from someone 6 months into the F2F thang and 40 pounds down, pretty damn amazing since I am a lazy sot who doesn't exercise:

Helps a LOT if you make a week's worth of salad every, say, Sunday (got it ready for the week then). One of those big square disposable Glad boxes is what we do. Certain things in salad go bad quicker (cucumbers, tomatoes, bean sprouts) so they get their own little separate boxes and replenished on Wednesday, they're added to the salad you're about to eat.

Learn to love lighter salad dressings, better yet, to make your own. Lemon vinaigrette? or how about Asian? or, to stave off your sweet tooth, here's orange-raspberry. All quick and easy.

This fills up your fridge considerably so you can't be packing it full of junk.

Other stuff we do: freezer contains no sweets apart from lemon sorbet. Too sour to gobble. Dat palate cleanser. Freezer does contain frozen fish and individually packed frozen boneless/skinless chicken breasts, and about 10 different kinds of frozen veggies (canned are too damn salty), plus a bunch of leftovers.

Another of our rules: avoid instafood. Nothing that comes out of a can, box, bag, or requires a microwave. Okay, so we cook with chilis in adobo sauce which comes out of a can youallknowwhatImeangetoffmytits.

To keep from going nuts, we each get one small bag of chips each Saturday. Any small treat will do, but don't go buying a whole damn cake or anything. Single serving only. Don't keep that shit in the house. If it's there, you're gonna make it harder on yourself.

Snacks are typically homemade beef jerky, dried apples, nuts of various descriptions, unflavored rice cakes, precut-up carrots, celery, radishes, cauliflower, broccoli, watermelon (more room in fridge gone, ta-da; seriously, all we can typically fit is a pitcher of Crystal Light lemonade and whatever's for dinner).

Homemade dried stuff is the bomb, yo, and easy, ask for a dehydrator for your wedding. That's the one we have. I swear it's running constantly. Bitch to clean, but they all are, and this one at least is QUIET. One of the nifty ideas in the manual was drying a bunch of veggies, then stuffing them and hot water or broth into a thermos in the morning before leaving for work. Lunchtime, you've got veggie soup.

(if you do get one, feel free to PM me for tips on this if you want, such as "ignore what cut of meat they recommend for jerky, brisket's cheaper and works better" and "get a mandolin to slice fruit")

Bringing healthy meals and snacks to work instead of going out to lunch or hitting up Ye Olde Vending Machine is a must.

Got healthy meals you know how to make and you both love? Make a BUNCH and freeze in single-serve containers. No excuse for "oh gods, so tired after work, just get fast food" NOPE. Also, slowcookers can be your friend with that "too tired to cook" thing.

EDIT: tip I got from someone else here: if you need to break a soda addiction cough, try getting flavored seltzer water. Same size cans, carbonation, tastes like diet Sprite (at least the lemon-lime flavor does) but zero calories etc. Worked like a charm once I got used to it.

If all this seems condescending, I'm truly sorry. Just passing along painful lessons learned.

TL;DR: part of beating your own fatlogic is tricking it with healthy foods.

You're going to make it!

Get a mandoline! They're quite awesome to have available to you in your kitchen. You can slice faster, and better, compared with your knife. You can shave your own turkey or ham for sandwiches, along with tomatoes, onions, pickles for toppings. Pickles (and other long vegetables) are hard to use with the included safety handles, so you may want to do them by hand--only if you have a chainmail glove.

Good, all-steel ones are made by Bron or Matfer, but they're "professional" quality, and woefully expensive, and in the US$150+ range. For home cooks, Borner makes a fantastic one for about US$30. Benriner is a Japanese brand that also makes good ones. Some cheaper ones don't stay upright, but have a handle on the back for you to hold with one hand. Don't get those. Purchase one that will at least stay upright on its own.

Too many kitchen gadgets claim they save you time, but a mandoline is one that actually does.

Some egg can help things stick together. Add some onion, too for some flavor depth.

If you want really tasty, get a mandolin and cut the zucchini length-wise into small (like 1/16" square) matchsticks. Then fry in small groups until crispy-ish. Once remove, put garlic salt on top and put on paper towels to absorb the oil.

It's better to do it with smaller amounts than large as the oil doesn't take as much of a hit from the cold food hitting it, so the food turns out crispier etc.

This is what they ended up recommending

These [boots] (http://www.amazon.com/gp/product/B0036VN8KE/ref=oh_details_o00_s01_i00?ie=UTF8&psc=1) and leather preserver.

Books, one, two, three, and finally four.

Bit set.

And new cooking stuff.

All of this was on one giant order.

This is the mandolin I've been using for nearly a decade, never met a potato, parsnip, onion, etc. it couldn't handle. Super easy to clean to. Worth getting a pair of kevlar gloves too, very easy to get distracted and clip a fingertip. https://www.amazon.com/gp/aw/d/B0000632QE/ref=mp_s_a_1_1?ie=UTF8&qid=1519174795&sr=1-1&pi=AC_SX236_SY340_FMwebp_QL65

All that slicin' and dicin's pretty laborious. Maybe you can make a tiny cake.

Or how about a V-slicer ?

As a guy that like cooking and gadgets here are my suggestions:

• A mandolin (1 and 2 - extremely useful kitchen gadget. I recommend a V shaped blade over the straight blade, it just cuts better.)
  
  
• A knife sharpener (I use an electric one, but any multistage sharpener is a great gift.)
  
  
• Flat whisk (This is very useful for making any sauces, glazes and especially gravies.)
  
  
• Microplane grater (I got one of these and I have never gone back to my old box grater. They come in 2 shapes: long and narrow vs wide and short, I prefer the long and narrow. They come in 3 or 4 'coarseness' levels from zester up to extra-coarse. I would recommend zest for a first one.)
  
  
• Mini Ramekins (A set of these in the size range of 3 to 4 inches or 4 to 6 ounces has a variety of uses: creme brulee, warm cookie or brownie desserts, individual souffles. But what I use them most for is holding my measured spices together for when I cook. When I need to dump all my spices onto a heap of cooked meat, I can just dump them on instead of measuring them out one at a time directly onto the meat.)

I could name a ton of stuff, but if you don't have one and cook a ton a veg this is a must have IMO. Get yourself a decent mandolin or v-slicer:

[V-Slicer Swissmar Borner]
(https://www.amazon.ca/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?ie=UTF8&qid=1509995716&sr=8-1&keywords=v-slicer&dpID=315hDZ0XopL&preST=_SX300_QL70_&dpSrc=srch)

Really speeds up time in the kitchen, which is very handy for someone with kids. Thing is insanely sharp, so use the guard and consider getting some cut resistant gloves.

I've tried an electric knife, but that didn't have the control I'd hoped, although it was fast. With more patience, you might have better luck than me. Also, don't buy the one I linked, instead find one at a thrift store.

I tried to build a hot-wire cutter from toaster parts, but it didn't get hot enough, so I gave up on it.

In the end, I ended up just free-hand sanding and cutting away the foam. In other words, I'd spring for a second ball. :( Check your local Dollar Store. They have a small selection of foam, and while their spheres are probably too small, it does end up being a good place to get a 4" cube

One last hint: A mandolin slicer is really good for taking thin slices off a foam sphere. I used it to flatten the backs of eyeballs, and it worked really well.

Adulting So Hard

Ok, going to suggest something outside the box but I couldn't cook without my mandolin slicer. I use it every day.

You will be able to make so many different things in a fraction of the time. I highly recommend a V shaped one. My life was not complete before I could perfectly slice tomatoes and hashbrowns and french fries in seconds.

The Swissmar mandoline VicinSea mentioned I will also agree it's fantastic. I too have had mine for years and use it regularly. It will become one of your favorite kitchen tools because of it's many uses of making even cuts on things. Just be careful not to get your digits near the blade...unless you want your kitchen to look like a scene straight out of CSI. All unfortunate cooking accidents aside, on [Amazon] (http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?ie=UTF8&qid=1343246278&sr=8-1&keywords=swissmar+mandoline) has a bunch of reviews on it, and you can compare to others to find one that best meets your needs/price range.

If you want to spend big bucks, you can invest in a metal mandoline like this one which is professional grade.

edit: spelling

I too have had nothing but trouble from the wire-based slicers. They can't cut anything but eggs reliably. I used this instead.

Since Amazon sells everything, that's hard to say. I can only tell you the best thing I've ever gotten from Amazon was this slicer.
It's the most used piece of equipment in my kitchen.

I've had the Swissmar Borner V mandolin slicer for a few months and like it a lot. Good price too.

Thats what mandolines are for bro!

For everyone that wants to make perfect slices/dices and rings, do yourself a favor and get one of these Swissmar Borner V- 1001 Slicers. You can do all of this in like 20 seconds.

Grab yourself one of these http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/

Makes it so easy!