What to Do When Your Mandoline Gets Stained and Clogged?

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Discussion Overview

This thread centers around experiences and challenges faced by participants when using the mandoline, particularly regarding staining and food getting stuck during slicing. Participants share their personal experiences, frustrations, and techniques related to using the mandoline with various foods, especially carrots and tomatoes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, experienced staining and clogging while slicing carrots during a cooking show.
  • Several users mention that carrots tend to get stuck in the mandoline, making it difficult to slice them effectively.
  • One participant shares a technique of using a kitchen brush to dislodge stuck pieces and suggests running the mandoline through the dishwasher for cleaning.
  • Another participant expresses frustration with the mandoline, stating they prefer not to use it during shows due to its challenges.
  • Some participants note that with practice, using the mandoline can become easier, although it may still present difficulties with certain foods.
  • One participant mentions a customer who disliked the mandoline, highlighting the importance of customer satisfaction and support.
  • Several participants express a love for the mandoline, sharing positive experiences with its use for specific foods like lemons and limes.
  • One participant describes a humorous incident during a show where a guest struggled with the mandoline, leading to an embarrassing moment.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness and usability of the mandoline, with some participants expressing frustration while others share positive experiences. No clear consensus emerges on its overall utility.

Contextual Notes

Participants' experiences vary widely based on the foods they attempt to slice and their comfort level with the mandoline. The discussion reflects a range of personal anecdotes and opinions rather than formal guidance.

Who May Find This Useful

Consultants who are considering using the mandoline in their demonstrations or those who are seeking to understand common challenges faced by others in the community may find this discussion relevant.

I love mine, but tomatoes are hard to slice, unless they are firm. I've used mine for cucumbers, carrots, onion (makes the most awesome onion slices), tomatoes, hard cheeses and potatoes. Does anyone have any suggestions for other things I might slice in the mandoline?

And I have someone doing a catalog show who swore she'd NEVER do a show--just so she can get the Ultimate Mandoline! My Mother! She was visiting and loved it, so now she has to have one!
 
I'm not a big fan of the UM either. It worked fine for me Friday night at a show. Today's show, I looked like an idiot. Luckily the hostess has one and LOVEs it so she talked of how she thinks it's the best thing. I was honest and said that I hadn't really used it as often as I should and have a habit of grabbing my santoka or food chopper for chopping and slicing most everything.

It was a bridal shower show...Still sold the UM , chopper and some cutlery. I LOVE the forged cutlery. I think people can tell the products we love, vs the ones we show. I love all of my PC, but the UM can be tricky!
 
  • Thread starter
  • #33
I checked my sales I had that night and I actually sold 1 UM! Even though I thought I messed up I had a sale. Wow! Go figure!
 
I always show mine with a potato. I cut it in half with flat side down and you can demonstrate all the blades - it works great everytime. In fact it slices the potatoes very thin which when cooking on the grill (in foil) get done in no time.
 
  • Thread starter
  • #35
CindysPChef said:
I always show mine with a potato. I cut it in half with flat side down and you can demonstrate all the blades - it works great everytime. In fact it slices the potatoes very thin which when cooking on the grill (in foil) get done in no time.
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That sounds like an idea for me. Use a potato! Simple yet would demonstrate the UM well. Thanks Cindy!
 
I've found with the UM its best when you 1) make sure the holder is in the right direction. i know that sounds silly but a consultant friend of mine hated hers. I went over to help see what the problem was, another consultant had put the holder on backwards which totally screwed up the thing. 2) not use anything that is too soft or mushy (ripe tomato) or really hard (carrots) at the shows. This helps with the presentation. I've sold several just by showing them how i can run my hand up and down the um without it cutting me because of the mechanism it has. This is really amazing, since it justifies them spending a little more on a product that has a safety feature... just food for thought.:chef:
 
I have never been able to do tomatoes! They just kinda turn into blah!
Also, when I first got mine I was using it and part of the piece that you put the plunger thing in (you know that part that holds on to the sides) broke right off. I didn't do anything wrong it just broke...must have been damaged in shipping. At least that's what we'll say. So, they replaced it but I still wasn't the biggest fan.
After talking about it at a Cluster Meeting and hearing how all of the other girls loved it, I decided to give it another try.
When I use the adjustable blade it won't stay on the thick setting. Every time I make a slice I have to reset it or else hold it in place. I HATE IT!!
 
france59 said:
I love mine, but tomatoes are hard to slice, unless they are firm. I've used mine for cucumbers, carrots, onion (makes the most awesome onion slices), tomatoes, hard cheeses and potatoes. Does anyone have any suggestions for other things I might slice in the mandoline?

And I have someone doing a catalog show who swore she'd NEVER do a show--just so she can get the Ultimate Mandoline! My Mother! She was visiting and loved it, so now she has to have one!
Click to expand...

My director said that one of her guests was telling everyone at one of her parties how she sliced left over ham and roast for sandwhiches! I thought that it was a great idea!
 
I'm sorry, I do not like the UM at all. I have ambarrassed myself too many times trying to demonstrate it at shows. I would take my old one as I love it and it is so much easier to use and works so much better. I vote to have this re-designed.
 
I like the UM when I am using it at home to slice potatoes & onions, and that's about it. At shows, it always malfunctions. Had to laugh at this one:
They should have named it the "Sometimes" Mandolin
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One show, I thought I was playing it safe by just grating cheese, and it got all gummed up.Also, for a $60 mandolin to not have a julienne blade - there are other, better products on the market.
 
To clean the orange stain off, just rub some vegetable oil on the stained places. Works like a charm.
 
I am used to the stainless steel M from the kitchens I used to work in, they are more sturdy, then the plastic UM, but not as safe, I tell this to my customers, I have always at times thought I would slice my finger through it. The design of PC UM is nice and simple. Carrots are sort of odd thing really for the UM I find, easy to clean though. I use the cheese greater section for my carrots, i find it easier...cheers
 
merego said:
ahhhh, the UM, sorry that happened, I have a love/hate relationship with mine and right now we are in "hate mode"
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I rarely ever use mine, I have practices with it, but maybe not enough. I tried to slice limes the other day and it was a MESS.:yuck:
 
I am so glad I am not alone with this. I was totally embarrassed yesterday at my show because it wouldnt work. I had used it before with an okay time but I just couldnt get it to go right yesterday
 
DCOX3 said:
Personally, I don't like usuing the mandoline at my shows for that simple reason. Seems like you have to acquire a method to using it...I try to use recipes that dosn't use it...It is a $59 piece, but I don't actually think it sells at shows just because you use it in your demonstrations...if you flub up at the show, not a great selling point anyway.

Can you tell I don't care for this product that much!
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I totally agree. I have issues with this product at every show! Even slicing onions. I really think I need to return mine. The blade cartridge doesn't click up when it's supposed to. At home we always use the old one!
 
Just wondering if you are doing what I did.....I didn't slide the blade cartridge up from the bottom before starting to slice. I was just holding it and sliding it up and down. Hope this makes sense. Once I re-read the directions it has been working great!
 
I have to do an update, while I was on vacation I decided to get it out and practice. After using it, I found that the tips I have read here do work, Don't push on the food and I had to get a rhythm going, so, it is better, but still not my favortie item. somewhere on here there is thread with tips about using th UM and they do work. I still have a love hate relationship with mine, now I LIKE It, wouldn't go as far a LOVE IT>
 
I hate the new mandoline. I have yet to cut one single thing with it that hasn't smashed, gotten stuck, or just not cut at all. I took it to one party and it made me look like and idiot.
 
raebates said:
I don't usually make a recipe at my shows, so demonstrating it isn't an issue for me.
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cwinter474 said:
So what do you do? What are your show like????


:confused:
Carol
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I was gonna ask the same thing! :confused:
 
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