What kitchen tool with adjustable blades is used to cut vegetables into very thin, even slices? A mandoline is designed for that job.
A mandoline has an inclined surface and a blade set beneath or across it. The cook slides a vegetable over the blade, producing slices of consistent thickness much faster than ordinary knife work. Many models let users adjust the blade height, while interchangeable blades can create julienne, crinkle, waffle, or other cuts.
Uniform slices are useful when vegetables are being baked, fried, pickled, or arranged for presentation: pieces of similar thickness cook at roughly the same rate. The name is sometimes written “mandolin,” especially in British usage, although “mandoline” is common in American culinary writing and avoids confusion with the musical instrument.
A mandoline is not the same as a microplane, which grates food into fine shavings, or a colander, which drains liquids. Because its blade is exposed and extremely sharp, a hand guard or cut-resistant glove is important, particularly when the remaining piece becomes small.