Norpro V Slicer Grater, Mandolin
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Quickly and easily slice, grate, and shred. Five stainless steel blades for fine and coarse grating or shredding.
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Technical Details
- 1-9 mm slicing, including wavy cuts,6mm or 9mm french fry/julienne cuts- Notches on bottom, grater can rest securely on most containers
- Safety guard
- Dishwasher safe
- Made in France
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By M. Najand (Los Angeles, CA)
I got this because I thought a stainless steel mandoline must be the greatest thing. It is good but cumbersome to use and clean. I ended up buying a plastic Japanese version for $20 works as well or better and although I bought another one after 2 years the first one works great still. Don't get impressed by fanciness like I did.
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I used to use the German-made Borner V-Slicer Plus mandoline, which has some limitations: it only has two thicknesses of slices (3mm and 10mm). It does two sizes of julienne, like the Bron, but it won't do wavy cuts. I decided to upgrade to the Bron mandoline (same as Norpro).
I wasn't too impressed. When not in use, the julienne blades dangle below the path of the slices, slightly scoring the underside of each slice as it comes out. Also, when not in use, the julienne blades get in the way of the adjustment plate and limit how much you can open the cutting slot to (I'm guessing) less than 1/4 inch. If you want to make thicker slices and/or get rid of the scoring, you have to get out a nut driver to remove the julienne blade assembly.
The blades are not particularly sharp after you use it for a while. They can cut yellow squash fine, but sweet potatoes jam halfway through the cutting slot. This makes it fairly dangerous to use because things jump around. I just saw a Bron in a store which had a different straight blade. Instead of being one piece, it had a separate leading edge spot-welded to the rest of the plate. Maybe this would solve the sharpness problem.
The mandoline guard is a complete joke. It is exremely noisy, can't hold larger items, can't hold skinny items (like carrots) upright, pushes down on the item at an angle so things tend to pop out or flip over, doesn't hold the item securely aginst the bottom so slices are uneven thickness, etc. I sent it back.
I think this particular mandoline is living on its reputation. I've gone back to using the Borner which provides MUCH better straight slices (but no wavy cuts), and only costs about 1/3 as much. It also has a much better safety holder. The frame is all plastic, so it's not good for heavy use, but the blades are very sharp and it's very easy to use: just a gentle zip-zip back and forth and the slices pile up.
By John Tilelli MD (Apopka, FL USA)
Price doesn't always correlate with quality. So proves the Norpro. I found that this unit is clumsy and clogs often. The guard (sold separately) will not admit reasonably sized items, e.g. a large potato, doesn't secure the item to be sliced, and leaves an annoying amount of waste. Their legal department should take a look at the policy of selling the mandoline without a guard. You are looking at some serious time in the emergency room without it. I suggest you look elsewhere.
By Katie (New Holstein, WI USA)
I have fallen in love with this wonderful piece of steel.
It can be dangerious, but you need to know how to use it.
This mandoline is great for shredding veg.
Example Carrots, potatoes, summer squash, and zucchini.
I love my Mondoline
By Andrew Knight (St. Louis, MO United States)
First, the Norpro is %100 compatible with the Bron, including the Bron's replacement blades (available in a wide variety of sizes, though not at amazon--yet).
Safety: First, if you haven't put in at least a hundred hours on a mandoline, be sure to use protection. No, not that ...worthless/dangerous pusher. Use a butcher's glove (or "oyster glove"), preferably a chain mail one. You could get by with significantly more affordable Kevlar or "Fibers Woven with Stainless Steel Threading" ones, but you will be more prone to bruising and nicks. Second, keep your eye on the blade, not on the vegetable. Third, use smooth, swift strokes applying as much pressure toward the mandoline's face as you do on the stroke itself. Last, and most importantly- don't rush! Take your time, maintain your focus, zone out that burning smell coming from the oven.
The mandoline produces narrow shallow decorative crinkles. While waffle cut vegetables are quite possible with this sturdy industry standard, it takes a lot of adjusting and they come out thin without good definition of holes. For a better waffle cut consider a stand alone crinkle cutter. The washboard style ones typically aren't adjustable, so I'd recommend a hand held crinkle blade (look for deeper/wider scallops).
To produce uniform slices, you can either move the julienne blades to neutral or remove the blades completely. The first method often produces slices with nicks on them from where the slices catch on the hanging julienne blades. The second method is time consuming and may lead to eventually stripping out the nuts (so be careful not to over tighten).
This is a time saving and indispensable tool once you get accustomed to it. It could use more documentation.
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