Using Your Mandoline cont’d
Figure 8
Figure 9
The Julienne Blades
Serrated Blade (Crinkle & Waffle Cuts)
The serrated blade (figure 7) must be in- serted from the side of the Mandoline in the horizontal position (figure 6). It is ideal for crinkle and waffle cuts. A crinkle cut re- quires only one pass over the blade. For waffle cuts, you have to adjust the height of the upper plate so that the slices you are creating are very thin. First, you make one slicing pass with the serrated blade. Next, you rotate the safety holder/pusher 90 de- grees, and make a second pass over the serrated blade to complete the waffle cuts. Note: The serrated blade should not be used in conjunction with julienne blades, because the blades may interfere with each
The julienne blades (figure 8) must be inserted on the opposite side of the straight blade in the vertical position (figure 9). You should only the julienne blade in con- junction with a straight slicing blade (figure 5). Always hold the julienne blades by their handle. They are ideal for making sticks, fries and shoestring potatoes.
These blades are to be inserted into the side of (i.e. body) opposite the side that the straight and serrated blades are inserted into (figure 6). Insert the desired width julienne blade and be sure to insert it all the way into the slot, seating firmly. Adjust the thickness of the upper plate and then place the vegetable lengthwise into the safety handle. Use firm and even pressure to slide the safety holder/ pusher from the upper glide plate down to the lower glide plate. Avoid undue force, as the glide plate can be forced down, changing the thickness of the cut.
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