How to Use the Oxo Mandoline 2.0

A mandoline slicer is one of those kitchen tools you'll never want to go back to cooking without. Paper-thin courgette slices, wafer-thin potato rounds for a gratin, or perfect cucumber ribbons for a salad — with a mandoline you get it done in no time, always perfectly even. But how do you actually use one safely and properly? At oxo good grips everything revolves around grip, control, and ease of use — and their mandoline slicer is no exception. In this guide, you'll find step-by-step instructions for setting it up, using it safely, and cleaning it afterwards.

How to Use the Oxo Mandoline 2.0

Always use the included food holder with handle. Never without.

What do you need?

Before you start, get everything ready. You'll need: the mandoline slicer itself, the included food holder with handle, a cut-resistant glove (strongly recommended), and a cutting board or bowl to catch the sliced ingredients. Make sure your counter is stable and dry. Slippery surfaces and sharp blades don't mix.

Step 1: Set the right slice thickness

Most mandoline slicers have a dial or slider to adjust the thickness. Turn or slide it to your desired millimetre setting. First time using one? Start with a slightly thicker setting (3 mm, for example) so you stay in control. Ultra-thin (1 to 1.5 mm) is great for vegetable chips or carpaccio, but takes a little more practice.

Step 2: Set the mandoline up securely

Rest the mandoline at an angle over a bowl or tray, or unfold the legs if your model has them. Make sure it can't slip. Some models have a non-slip foot or rubber edge on the bottom, but a damp tea towel underneath works just as well for extra grip. Stability isn't a detail — it's half the job.

Step 3: Always use the food holder

Place the ingredient in the food holder. It grips the food with small prongs or teeth. Press the holder gently onto the ingredient so it doesn't wobble. Never slice with your bare hand and no holder. Seriously. The blade is so sharp you'll barely feel it — until it's too late. The food holder isn't just for show; it protects your fingers.

Step 4: Slice with a smooth, even motion

Move the food holder across the blade from top to bottom with steady, light pressure. No force needed — the blade does the work. Bring it back up and repeat. Try to keep a consistent rhythm so every slice comes out the same thickness. With firm vegetables like celeriac or beetroot you can apply a little more pressure. With soft vegetables like tomato or courgette, less pressure gives a cleaner result.

Step 5: Know when to stop

Once the ingredient becomes too small to grip securely in the food holder, stop. Cut the remainder with a knife or use it another way. There's always a small piece you can't safely run through the mandoline, and that's fine. The offcut is perfect for soup, stock, or a quick stir-fry.

Step 6: Clean up after use

Clean the mandoline straight after use. Don't leave food residue sitting on the blade. Rinse it under warm water with a little dish soap and use a soft brush or sponge to clean the blade. Never run your hand across the blade — always use a brush. Many models are dishwasher-safe, but check the manual for your specific model. Dry it thoroughly before storing.

Handy tips for the best results

Cut rolling vegetables (like carrots or courgette) in half lengthways first so you have a flat side. Slicing goes a lot smoother that way.
Wear a cut-resistant glove, even when using the food holder. Double protection is never overkill.
Slice ingredients directly into a bowl of cold water when prepping ahead. They'll discolour much less quickly.
Experiment with the thickness setting for different dishes. Thin for beetroot carpaccio, a little thicker for a potato bake.

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A mandoline slicer makes precise, fast cutting significantly easier. Whether you're slicing vegetables for a bake or prepping fruit for a tarte tatin, the mandoline delivers results that are simply hard to match with a knife. The secret lies in the adjustable thickness setting and the razor-sharp stainless steel blade. Choose a model with multiple settings and you have one tool flexible enough for almost any slicing task in the kitchen.

Safety is the number one priority with a mandoline. The blade is extremely sharp and moves fast. That's exactly why a good food holder and a cut-resistant glove are far from unnecessary extras. Master the right technique and you'll slice safely, quickly, and with a clean result. A mandoline slicer that feels solid in the hand and sits stable on the counter makes all the difference for anyone who cooks regularly.