Super Standard Mandoline (95 mm)
Paper-thin and even, every slice the same
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Some cuts are thinner and more even than any knife hand can manage, and this is the tool that makes them routine. Run a carrot or turnip down the blade into long ribbons, blanch them for 30 seconds, and they twirl on a fork like tagliatelle and hold their shape. Shave radish thin enough to curl when it’s barely cooked, or daikon thin enough that a vinaigrette soaks all the way through instead of sitting on the surface.
The Super Standard is the 95 mm Benriner: a dial sets the thickness, and fine, medium and coarse julienne blades come with it. It is very sharp and a classic cause of kitchen cuts, so use the safety guard or a cut-resistant glove every time. The body is plastic and light-duty, and the width of a ribbon is capped by the blade.
paper-thin, even slices and ribbons: carrot or turnip tagliatelle that hold their shape after a 30-second blanch, radish thin enough to curl when lightly cooked, and daikon thin enough that a vinaigrette soaks all the way through
What it saves you: knife work for anything thinner and more even than hand skill allows
What you give up: very sharp and a classic cause of kitchen cuts, so use the guard or a cut-resistant glove every time; the plastic body is light-duty; ribbon width is capped by the blade