I should really call this article, “Use the Guard, you Idiot!” I can still hear my beautiful wife saying, “I told you to use the guard. . . .”

Here is what happened: I am currently working on a fun project in correlation with Ancient Fire Wines . We are doing a dual post on each other’s blogs, cooking the same meal and pairing it with some great wines and drinks. I won’t spoil what the meal was that I was working on, but, man, it turned out awesome. Back to the story. . .  I was cutting my veggies using my wonderful, almost brand new, mandolin slicer. While NOT using the guard, I slammed my thumb into the blade. Luckily most of the vegetables were already cut and set apart from this particular batch. I will spare you pictures of what a friend of mine referred to as my “war wound,” but, suffice it to say, it was not a pretty sight. After talking with some friends about it, it was decided, halfway jokingly, halfway serious, to put together some mandolin safety tips. When I typed “Mandolin Safety” into Google, it could not find any results. I found a couple of how-to articles on basic use of a mandolin, but none really focusing on safety. So here is my quick safety article on using a mandolin slicer.

In case you don’t know what a mandolin slicer looks like, they come in a few varieties, all of which are extremely sharp. Think of a folded steel Katana, which is one of the strongest and sharpest swords known to man, and put that sharpness into a static, counter device used to cut vegetables and the like, and you have a mandolin slicer.

Type Mandolin Slicer into Google for a multitude of styles and designs.

Safety Tips.

1. Always use the guard. Period. This is not a suggestion; it’s imperative. If the vegetable is too long for the guard, cut it into smaller segments so the guard will work.
2. Use slow, even strokes (it’s not a race, even in the busiest of restaurants).
3. Use a steel-mesh glove when slicing to prevent slicing your hand or fingers.
4. Do not JUST use adult supervision; this is an adult-ONLY type of kitchen tool and should not be operated by children.
5. Slice vegetables in a small stack and then move stack to another surface or container. Do not let the sliced vegetables build up, causing the mandolin to become unstable.
6. Use a mandolin on a solid surface only.
7. Make sure mandolin feet are fully extended, preventing the device from slipping.
8. Do not purchase an inexpensive, “bargain” mandolin. If you’re going to use one of these, spend the few extra dollars to ensure you are purchasing a solid, quality piece of equipment.
9. Make sure all attachment s are secure before you begin to slice.
10. Wash thoroughly after each use and store safely with blade protected.

This article is not meant to scare you or discourage you from using this device, just suggesting you proceed with caution and offering a few tips to keep you from possible injury. I am curious how many of you have fallen victim to the devil. . . I mean, mandolin slicer.