![]() ![]() So to V or not to V is up to you! V-blades are marginally safer while straight blades offer more creative cuts. Straight blades are the most traditional with a single blade across the slicer and can offer changeable blades for different types of creative cuts. ![]() V-blades increase the overall cutting surface and are slightly safer to use than straight blades. ![]() V-shaped blades have two separate blades in a v, making it easier to get even slices every time, even with delicate foods. Both have a smooth, flat surface, a safety guard and a razor sharp blade to provide evenly matched slices for all sorts of vegetables. Ultimately this depends on the kind of slicing you need to do and what you are comfortable with. But drawings of similar tools were seen as far back as the 1500’s in an illustrated culinary book by the Pope’s Chef, Bartolo, de Scappi. The origins of vegetable sliders have been attributed to the 18th century Doctor Joseph-Ignace Guillotin who created the gullotin which he named after his girlfriend, Mandy and best known for their use by Marie Antoinette, who placed one in each room for doll executions. They are also referred to as mandoline slicers because the fast action used to slice vegetables across the blades looks very similar to that used to play a mandolin. They are extremely sharp and it is a good idea to use the safety guards provided and to slice with caution. Vegetable slicers are used to cut ingredients (usually fruit and veg) in a variety of ways depending on the model to make perfect slices, waffle cuts, thick and thin julienne cuts. ![]()
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