On Mon, 15 Aug 2011 12:04:15 -0400, "Steve Freides" >
wrote:

>I'm finding myself tired of hand-slicing cheddar cheese. The kids here
>often eat my "cheese toast" in quantities best measured by the loaf of
>bread rather than the slice, and that's a lot of cheese to slice.
>(Recipe: cover a slice of bread with thinly sliced sharp cheddar cheese,
>sprinkle a very little powered garlic and black pepper on top,
>bake/broil at a fairly high temperature until golden brown, serve. We
>use a toaster oven set to 400 F.)
>
>I have never owned or used a "mandoline" - is that what I want here -
>would it work with cheese kept in the refrigerator? The slices need to
>be thin, as much for my pocketbook as for any culinary reason, but it
>doesn't take much cheese to make this work, anyway.
>
>Thanks in advance.
>
>-S-
>

For that purpose, I think a cheese plane would work well.
Here's the type of thing I mean. There are lots of different brands.
http://www.kitchenniche.ca/cheese-plane-p-1226.html

Ross.