Review on Kyocera CSN 202 GR Slicer Ceramic Mandoline by Lisa Phelps

I basically bought this because there were a few comments about the blade being sharp enough for potatoes as I wanted a mandolin for making Spanish tortillas. The blade really is extremely sharp and goes through a potato with ease but it claims 3mm on setting #4 and the thickest I had was around 2mm which is way too thin. I looked at the reviews before purchasing and only one person mentioned it but he thought he had a bad product. I'll probably be returning it for that reason. The thickness adjustment is also clumsy and could easily break. I looked at the bestseller Müller Austria, it has a lot of accessories that I don't need, but what put me off the most were a few comments about the potato slices getting stuck and the blades dulling quickly. They say they have great customer service so they took their CS email address off the listing to fix things and sent them a message asking if I should buy them. . 90 degrees or V shape) as they often note that the cut varies in thickness from side to side and one even included a photo. I'm currently looking for a model with infinitely adjustable thickness (0.3-9 mm) from Benriner for a lot more money. I might try finding a suitable fixed width planer first as I really only need one for one purpose. I need to search for "potato cutter". It has a slightly slanted blade, but Japanese technology surpasses it. A few general notes on the mandolin. Reading the reviews, it becomes clear that there are many idiots out there who buy them. I don't just mean the ones who cut themselves first. times they use it without paying attention to what they are doing, or even those who say it's TOO hard! Spirit . . . But for all the really dumb reasons they don't like the store bought one, including many saying the food pusher doesn't work, see below. I really sympathize with those who bought a brand where the cheap (if any?) engineered black plastic "handles" broke easily and cut into food. It's also obvious that all "safe food containers" are garbage. I think I tried it for my very first potato slice and then just used my hands. The second time I put on the gloves I bought. Much of the problem lies in the round bottom and top of many hard vegetables. So if you have something big enough I would suggest cutting it in half first and then slicing flat side down, with or without the holder. . Of course, that means getting to the top quicker, but read on, friend. I think that would make the holders much more efficient, but they're too uncomfortable for me. They also add time and effort, especially at the bottom. I strongly suspect they were invented as a CYA measure to protect manufacturers from lawsuits. The ratio of people who say they're useless to those who actually like them is about nine to one — for some odd reason. I'm amazed how many people seem to think it's just a problem with what they have with their brand. Fool. As for the last half inch or so - I'm pretty good at where/when the last slice is that there is still some potato over the edge of the slicer - please don't try this at home! Part of my reasoning is that the last piece of potato is so round that it's unlikely to be cooked any other time, even if the tiny center is 1/16th (or less) thicker than the rest. I can also use a fork to push it through. I'm fully aware that I could just throw it away, but I'm stubborn, and my mom grew up during depression, so I'm trying not to lose anything. I see people saying to hand cut the last piece, but I buy a mandolin just so I don't have to! It seems like meat lovers are vegetarians ;-)