Mandoline technique

[denisegordon]

I recently bought a mandoline (Master Class) which got really good write ups on Amazon, I expected to be able to easily get great slices and juliennes. I just can't get the hang of it! The slices (carrot, onion cucumber so far) are fine at the side that hits the blade first, then is paper thin at the other side, so I don't get level slices and I end up with a triangle of carrot for example which you can't get any more slices from. I try to put weight on the far end of the carrot in the slider to try and keep it all down to get a level slice, but it doesn't make any difference. Is there a mandoline technique I don't know about or is it really a crap machine?

I'm getting really frustrated with it!

[ethandron]

i'm sure there is a technique to it, but i found it to be exactly the same as you and mine has been relegated to 'most useless kitchen gadget'. i also found the kitchen ended up covered in bits of chopped/sliced veg which would fly off the mandolin as i was using it.
i bought mine at a home exhibition and the demonstrator made it look sooooo easy. i'm back to using my trusty knife.