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Using Your Mandoline cont’d
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
Figure 8
Figure 9
The Julienne Blades
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.