Dangerous to use but exquisitely efficient, the mandoline will ensure that you aren’t losing precious time slicing those vegetables—just make sure you don’t lose a finger. Chad Ward presents five facts about the culinary tool.
Veteran writer and cook Chad Ward is the author of An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, named one of Slate.com’s Best Books of 2008 (who called it “brash, bossy and full of good council”) and the Chicago Tribune’s Favorite Food Books of 2008 (“Ward is passionate; he knows his stuff and wants you to know it too”). To date, more than 500,000 people have taken Chad’s online knife sharpening class on eGullet.org. He lives in North Carolina.
Knives aren’t the only kitchen tools that are dangerous if not properly used in the kitchen—cutting boards can harbor harmful bacteria if not used and cleaned properly.
Veteran writer, cook, and knife expert Chad Ward says buying good knives doesn’t have to break the bank. A good chef’s knife, a paring knife, and a bread/slicing knife will do just fine.