Am I the Only One Who Hates the Ultimate Mandoline?

[RMDave]

I don't think Dave was saying he didn't like it because he just doesn't like using it. I think the problem SOUNDS like it's not working properly, so he hasn't had a CHANCE to really try it out and see if he likes it. I hope you are able to figure it out Dave, or at least find another consultant near you who maybe can take a look at it and see if it's something fixable or if you just got lucky twice and have a defective one.

You are correct, Bobbi. I just can't get it to work. Maybe I'm applying too much pressure at the beginning.

Closest consultant near me is probably 50 miles away. But thanks for the suggestion. LOL

When you come to the dessert, we'll work on it.

D

 

[ChefBeckyD]

You are correct, Bobbi. I just can't get it to work. Maybe I'm applying too much pressure at the beginning.

Closest consultant near me is probably 50 miles away. But thanks for the suggestion. LOL

When you come to the dessert, we'll work on it.

D

Really, you don't need to apply hardly any pressure at all. When I'm letting other people demo it at shows, I always tell them to guide, don't push. I let them know that it will feel like they aren't really doing anything, and that it can't be slicing, but when you look under the UM, it's all done!

The other key is DON'T stop! When you start guiding the blade up and down the base, keep it as one fluid motion.

 

[Intrepid_Chef]

FINALLY figured out that you have to put the food holder on right ... if you can lift the UM by it, then it's on right, if it falls off, then no.

I pretty much use it ONLY for potatoes, and only the V shaped blade seems to work.

Onions too big, tomatoes too soft and it mangles lemons!

 

[leftymac]

FINALLY figured out that you have to put the food holder on right ... if you can lift the UM by it, then it's on right, if it falls off, then no.

I pretty much use it ONLY for potatoes, and only the V shaped blade seems to work.

Onions too big, tomatoes too soft and it mangles lemons!

Mine never mangles lemons with the v-shaped blade.

 

[Intrepid_Chef]

I wonder if my blade has become dull from dishwashing.

 

[leftymac]

I wonder if my blade has become dull from dishwashing.

I dunno..maybe. I hardly use mine, but when I do it works well, so I guess that's why it's still sharp.

 

[DebbieJ]

Dave, are you sure you have the Food Holder on the track?I also love my UM and have sold a bunch this summer. When it first came out, I bought a bunch of cheap produce and we practiced with it at our team meeting. Once you get a feel for it, it will work great! Like Becky said, you can't push! Just gentle pressure with your palm and then guide it up and down with your fingers.

 

[lisasfuncooking]

OMG! Thanks, Dave. I thought I was the only one who didn't like it, or at least have problems using it. I have been hiding in the closet, hiding my feelings.
I had the older one and loved it. It did break but got years out of it. Can't stand the stupid blade guard for "safety". I only use it to grate cheese at my shows. When I am at home, I use my old "box grater" and use a knife and board to cut everything else.
I sold one to my neighbor, she was always borrowing her friends and finally bought her own. She called one day and left a REALLY nasty message:grumpy: on my voice mail because she couldn't get it to work. My gosh, you would have thought it was the end of the world. She said, "I am home trying to cut zucchini, and it won't work. Call me right away, O.K! I am standing here waiting"
LOL- to bad I wasn't home.

 

[JackieB999]

I don't like it either, and mine works just fine. Shredding cheese is an unnecessary, slow mess! It was one of the first tools I used to make the 3 cheese garden pizza and it's more trouble than it's worth. I really don't have much occasion to need crinkle cut zucchini or perfect tomato slices.

Shredded cheese is so conveinent to buy in the bag right from the grocery store - so why bother? How many blocks of cheese would I need to shred myself to offset the $60 cost of the UM? TOO MANY LOL

:thumbdown::thumbdown::thumbdown:

 

[lockhartkitchen]

I use mine all the time. My son uses it to grade cheese. I have been taking it to shows to demo. I have been making the Cran Raspberry Fizz (cutting limes). At home I cut baby reds, and spread out over the stone, add some garlic and butter and top with thinly sliced steak. I share these recipes at shows. I think if people know more of what they can use it for, they are more apt to purchase it. I'm going to be doing cooking demos at the local Sat. market, and I will definitely be taking this to demo vegetables.

 

[BlueMoon]

I can't wait to try that steak and potatoes! Do you bake it or broil it? do you cook the potatoes partially first?
yum

 

[lockhartkitchen]

I don't use broil, because I'm using the stone. The potatoes are thinly sliced, as is my steak, so I don't precook. Just throw in the oven at 400 degrees for about 20 minutes until done. They are delicious. My rectangle stone is so seasoned, because this is the one we use the most.

 

[BlueMoon]

Thanks, Julie! I can't wait.....wonder if I have any steak in the freezer right now?

 

[lockhartkitchen]

We're having the remainder of our boneless short ribs tonight. I'm broiling them on the baking sheet. I smothered them with Raspberry Habenero Sauce. Yumm!

 

[pampered1224]

I took off the tip of a finger on the old about 4 years ago and was very afraid to use the newer one. Safer yes, sharp, yes! However, I got over it and started using mine. I used enough that I really do like it. Yes, onions are a pain in the rear end and the tomatoes, I use the straight blade and use the thicker setting and I like those. So no I would say I like using mine. I have sold maybe 13 or 14 since I started really suing it last March at parties. Dave I wish I could tell you what it is though that makes mine work and yours not!

 

[scottcooks]

Be sure you take the food handler off (slide it to the end) and re-attach it so it is at the closest position. For whatever reason, it can slide on top (not engaged in the track) or in the slicing position (between two edges) where it works.It sounded to me from your initial post, like you didn't have the food handler in the right position on the mandoline. The ONLY thing you should be able to lift off the machine, is the oval piece with the logo on it. ALL THE REST is attached to the machine until you slide it off the bottom end.Second tip I share is to act like you are erasing a whiteboard (chalkboard gone techno) and keep pushing the food away from you until you hear a click, which is the slicing blade popping back into the machine.I like it because it is safer than the previous mandoline (which I still use 'cause it isn't worn out yet) but the newere one does take considerable getting-used-to.Finally, remember to begin with a FLAT edge on whatever you're slicing (onion - cut it in half first, place cut half down on mandoline). You'll get it. It has its idiosyncrasies, but is a good tool and I am comfortable using it and showing others how to, as well.

 

[DebbieJ]

I just used mine last week to grate soap to make homemade laundry detergent.

 

[mvm630]

Mine works just fine, but I hate it. I only use it when I am making potato gratin or need to slice things evenly. I rarely demo it and have considered not taking it to my shows. I'm glad to see that other people don't. The only problem is if I don't take it that means I'll have TWO UMs because I got one before I became a consultant and then I got one with my kit too. Maybe I'll give one away or sell it. I certainly don't need two!

 

[Jmioni]

I have used the UM one time and like everyone else, I'd rather just use a knife and save the hassle. Mine doesn't always cooperate with me either when it comes to changing blades - I think it has a mind of its own.

 

[debbie mc]

Mine works just fine, but I hate it. I only use it when I am making potato gratin or need to slice things evenly. I rarely demo it and have considered not taking it to my shows. I'm glad to see that other people don't. The only problem is if I don't take it that means I'll have TWO UMs because I got one before I became a consultant and then I got one with my kit too. Maybe I'll give one away or sell it. I certainly don't need two!

I too, only use it when I am making scalloped potatoes. I got one with my FPV when I hosted a show and then, got another one in my kit. I don't take it to shows because I really look clumsy when using it. I am with all the others that mentioned they find it hard to use. I got "rid" of my consultant kit one by offering it as an incentive to my hosts.....1st host to have a $1000 show would get the UM as a Thank You from me and all the other host benefits offered by PC.....incentive lasted until my second show:sing:

 

[rockyrhode]

I agree ..I do not like the Mandoline.... I thought it was just me. I really can not see that saves time or food...Just as easy to slice it with knife. after ll you already got the knife out and its dirty..keep going ..This thread makes me happy just to hear that I am not the only one that dilikes this tool.

 

[mlong]

I love mine now. I was having problems too until someone told me "if you don't hear that click then it's not going to cut!" Now I always wait for the click.

 

[chefsteph07]

Can't stand mine, NEVER use it. I'd much rather use the old one, even though my husband sliced the top of his thumb off and I almost took the side of my finger off a few years ago. THAT'S how much I hate the new one!

 

[RMDave]

Thanks everybody!

 

[ChefKelebel]

Dave, I'm with you, I have one and it's really just too much hassle to use. And...ever since I took about 1/2 inch of my thumb off with one of these things, it's really hard for me to recommend them. Seriously, it was like that episode on Saturday Night Live where Julia Childs (Dan Akroyd) cuts her finger and it just shoots blood all over the place.

That's EXACTLY how it was, and it happened at a show!!!!

 

[iteachncook]

I'm not a fan, either. On the one show that I didn't demo it, I sold over $1250. So I won't be using it at a show again unless somebody requests for it