Mandolines

Slicing and dicing in the commercial kitchen requires a level of uniformity. A mandoline is one tool in a chef’s arsenal to ensure all slices of vegetables are all uniform. The mandoline can be used to make a variety of cuts. Mandolines can make a variety of cuts, but are typically used to julienne veggies such as carrots or celery. The term julienne refers to a type of cut in which the food is cut into long, thin strips. Check our our mandoline selection here

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