vega wrote:
> >If you have to do a big bunch of slaw or foods like that there is no substitute
> >for a good quality mandoline. it gives both speed and consistency with little or
> >no effort.
> >
> >Dimitri
> >
> >
>
> I don't doubt it. I just try to avoide knife like tools that can't be
> sharpened.
>
> If I feel lazy and don't wanna use my cleaver to do slaw, I use a food
> processer (rare).
>
> As I said, Mom loves her mandoline. As does my wife's Mom. It just
> isn't for me. I can't do without my box grater !

With my deathly sharp 12" carbon steel chefs knife and a large wooden
board I can shred cabbage twice as fast at you can with a mandoline,
four times faster than you can with a food processor... and I will have
neater, finer, longer shreds... by the time you have your head of
cabbage prepped for the mandoline I will have it shredded... by the
time you have your cabbage prepped for the food processor I will have
two heads shredded. There still exist slaw/kraut shredders, large
multi-bladed wooden gizmos, but they really don't do a very neat job,
the shreds are kinda coarse as the blades are not spaced very close
together... too close adn it's near impossible to push the cabbage
through. I much prefer my knife. Oh, and by shredding with my knife I
get to fillet out the cabbage hearts whole... yum

Sheldon