Best Mandoline Slicer in 2026: 5 Tested Picks Compared

The best mandoline slicer for most cooks is the Benriner Super Slicer ↗, the Japanese mandoline professionals reach for and America’s Test Kitchen’s current best overall. Across the test kitchens we compared it had the sharpest blade tested and a stepless thickness dial, at $38.75. If you want the most thickness settings and a finger guard, the OXO Chef’s Mandoline 2.0 is the most adjustable, and for a compact budget pick the Microplane Adjustable holds its edge for years.

We ranked these from six independent test kitchens, with the source for every verdict, so you can see why each one placed where it did.

How We Chose

We did not run our own slicing test. Instead we read and weighed six independent, hands-on reviews, then ranked by what they agreed on: Serious Eats (10 tested), The Spruce Eats (7 tested), Epicurious, Bon Appetit, Consumer Reports, and Chris Loves Julia (9 tested). Specs and prices come from current Amazon product data.

One finding outranks all others: blade sharpness matters more than any other factor. Serious Eats put it directly, and added that a sharp blade is also the safer one because it does not require force. Price did not track with sharpness, so we did not let it.

We did not invent ratings or review counts, and Amazon’s data feed does not publish star ratings, so you will not see any here.

The Best Mandoline Slicers, Compared

Product names link to the current Amazon listing.

*Prices checked September 13, 2026 and change often; check the live listing. Dimensions and weights come from each product’s current Amazon listing data; an em dash means the listing does not publish that figure.

What the Tests Agreed On

Which Mandoline Did America’s Test Kitchen Recommend?

America’s Test Kitchen’s mandoline review, last updated June 2025, crowned the Super Benriner No. 95 its best overall: “the sharpest blade we tested,” slicing and julienning even the toughest foods “as if they were butter.” Its easiest-to-use award went to the OXO Chef’s Mandoline 2.0, also Highly Recommended, and the narrower classic Benriner earned the same Highly Recommended rating as the compact version of the winner. The Kyocera ceramic handheld and the Dash Safe Slice landed in the Recommended tier.

Those verdicts came out of a concrete protocol: tomatoes at the thinnest setting, beets and fennel at 1/16 inch, potatoes at 1/8 inch, eggplant at 1/4 inch, julienned carrot, daikon, and celeriac, then ten wash cycles, with each model rated on sharpness, performance, ease of use, versatility, and stability.

ATK’s top two are this guide’s #1 and #2, which is the strongest cross-validation in the category. Its Not Recommended list is worth knowing too: the Chef’n 4-in-1, the Mueller Austria MU-MANDO, and the older Swissmar V-1001.

Where the Test Kitchens Disagree

Mandolines are the rare category where serious test kitchens flatly contradict each other, partly because blade sharpness varies unit to unit and partly because brands sell confusingly similar model families.

Two practical lessons fall out of that table. First, the blade lottery is real: the same model can test razor-sharp in one kitchen and dull in another, which is why a removable, replaceable blade (see the comparison table) is the single most protective spec you can buy. Second, check exactly which model a verdict covers before acting on it; a Benriner is not a Super Benriner, and Mueller sells several barely related slicers under one name.

Japanese, French, or V-Blade: Which Style?

The style question sorts faster than most guides make it. A Japanese mandoline, the Benriner pattern, is a flat, lightweight runway with one fixed, very sharp blade; Wirecutter notes it has become the preference of professional kitchens over the past two decades because it matches French sharpness at a fraction of the weight, price, and storage space. A French mandoline is the heavy stainless frame on folding legs: stable and beautiful, but expensive, bulky, and no sharper. A V-blade holds soft produce like tomatoes without snagging, and Serious Eats measured no performance gap once blades were equally sharp, but ATK’s 2025 review pushes back: food fights two blades at once, and the unsupported crux can sag and leave wavy indents.

The Benriner family itself comes in three widths, and the names trip people up:

The 5 Best Mandoline Slicers

1. Benriner Super Slicer: Best Overall

The Benriner is the mandoline professional kitchens reach for, and four of the six test kitchens rank it first or as their chef-level pick. Bon Appetit called its blade “unmatched by any other adjustable mandoline,” The Spruce Eats named it Best Overall for cutting “right through just about anything” with no snagging, and Epicurious called it “the best-performing slicer of the bunch.” It adjusts steplessly to any thickness, and the main blade pops out for sharpening or replacement.

Pros: Sharpest blade tested. Stepless thickness from paper-thin to thick. Removable, sharpenable main blade. Three julienne blades. Compact and easy to disassemble.

Cons: The hand guard is clunky, so reviewers pair it with cut-resistant gloves. The plastic body can stain. Better suited to confident cooks.

2. OXO Good Grips Chef’s Mandoline 2.0: Most Adjustable

If you want the widest range of cuts and the safest-feeling setup, the OXO Chef’s 2.0 has 21 thickness settings from about 1 to 9 mm in half-millimeter steps, plus straight, serrated, julienne, and French-fry blades and a spring-loaded food holder. The Spruce Eats named it Best for Safe Cutting and praised its accurate millimeter slider. Be aware of the honest split in testing: Chris Loves Julia and Epicurious both found the blade dull on firm vegetables, so it trades raw sharpness for versatility and safety.

Pros: 21 thickness settings, the widest range here. Four blade styles. Stable legs and a finger guard the testers liked. Clear millimeter indicator window.

Cons: Two test kitchens found the blade dull on hard root vegetables. Bulky to clean and store. The priciest pick at $99.99.

3. Microplane Adjustable Mandoline: Best Compact

The Microplane is a small handheld V-blade with a precise dial and a reversible deck for julienne, so there are no extra blades to store. Chris Loves Julia named it Best Overall Value and reported the blade stayed “really sharp” after years of use, a longevity Serious Eats also noted. The caveat: Bon Appetit and Epicurious both flagged that the julienne deck can dislodge in use, so treat the julienne function with extra care.

Pros: Stays sharp for years. Compact and easy to wash. Reversible deck means no loose blades to store. Non-slip feet and bowl hooks.

Cons: The julienne deck can shift during use, a safety knock from two testers. Preset rather than stepless thickness.

4. Mueller Austria Mandoline: Budget Multi-Blade

The Mueller is a low-cost multi-blade slicer with five inserts and a catch container at $34.99. It is a fine entry point for casual slicing, but the test kitchens are clear about the trade-off: Bon Appetit did not recommend the multi-blade format because none of those units were sharp enough, and Epicurious found its thinnest setting only reached 1 mm versus the 0.5 mm of the sharper picks. Buy it for value and versatility, not for the cleanest cut.

Pros: Low price. Five blades for varied cuts. Catch container for prep.

Cons: Testers found multi-blade units less sharp. Thinnest setting only about 1 mm. More parts to store and clean.

5. Fullstar XL Mandoline and Chopper: Best Multi-Function

The Fullstar is a slicer-and-chopper hybrid with six stainless blades, a finger guard, and a 1.2 L container at $34.99. The Spruce Eats gave it a Best Multi-Function nod for combining mandoline slicing with dicing and grating in one unit. Like every multi-tool here, it is a jack of all trades: handy if you want slicing plus chopping plus a catch bin, but not the pick if pure, fine slicing is the goal.

Pros: Slicing, dicing, and grating in one tool. Finger guard and 1.2 L container included. Good value for a multi-tool.

Cons: Multi-function units sacrifice fine-slice quality. More pieces to wash and store.

Also worth knowing (not linked here)

Three models the testers rated highly are not in our comparison set. The OXO Good Grips V-Blade (a different, simpler OXO than the Chef’s 2.0) was Serious Eats’ best for most people. The Kyocera ceramic handheld was Epicurious’ overall pick for its rustproof, long-lasting ceramic blade. The Dash Safe Slice, a chute-and-pump design, was the safest mandoline tested, though its closed chute limits the size of what you can slice.

How Do You Use a Mandoline Safely?

A mandoline is one of the sharpest tools in the kitchen, and every test kitchen treats safety as a primary factor. The advice that matters most:

• Keep the blade sharp. A dull blade snags and tempts you to push harder, which is when hands slip. Replace or sharpen the blade as soon as it starts to drag.
• Wear cut-resistant gloves. Serious Eats, Epicurious, and Bon Appetit all recommend cut-resistant gloves (about $10 to $12) over the built-in hand guard, which most found inadequate. They last about a year.
• Use the food holder for the last of each piece. Mount the food on the spring-loaded holder once it gets small, and keep your fingers above the blade plane.
• Stabilize it. Engage the legs or hook it over a bowl, and slice on a non-slip surface so it cannot skate.
• Store the blade locked. Many models have a locked blade position for safe storage; use it.

The stakes, measured: in the Cambom American Kitchen Injury Audit of raw federal CPSC data, the mandoline is the disproportionately nasty tool of the kitchen. It shaves off skin or a fingertip in 35% of its ER-treated injuries, versus about 3% for kitchen knives, and its injury count grew 84% between 2023 and 2025. The full numbers are in our kitchen injury statistics roundup. Two upgrades to the standard advice follow from that data: buy gloves with a marked ANSI/ISEA 105 cut level of A4 or higher rather than an unrated “cut resistant” label, and adopt one hard rule at the board: when the food is down to its last inch, stop free-slicing and mount it on the holder.

For the exact thickness to set for chips, gratins, fries, and salads, see our mandoline blade thickness guide, and for a fast use case, our cucumber salad on the mandoline.

Which Mandoline Should You Buy?

• Most cooks and anyone serious about slicing: the Benriner, for the sharpest blade and stepless thickness.
• The widest range of cuts and a finger guard: the OXO Chef’s 2.0, if you accept a less-sharp blade for versatility.
• A compact, long-lasting budget pick: the Microplane Adjustable.
• Lowest price with multiple blades: the Mueller Austria.
• Slicing plus chopping in one tool: the Fullstar XL.

Most mandoline jobs start with a peeled vegetable, and the peeler matters as much as the blade for potatoes and cucumbers. Our best vegetable peeler ranking covers the $9 Y-peeler the test kitchens name first.

How We Sourced This Ranking

• Serious Eats, I Tested 10 Mandolines: the sharpness-first methodology, the safer-when-sharp finding, the V-vs-straight blade result, and the classic Benriner as the serious-cook pick (its Super unit tested duller, a dissent we cover above).
• The Spruce Eats, The 7 Best Mandolines: Benriner as Best Overall and the OXO Chef’s 2.0 as Best for Safe Cutting, with its 21-setting range.
• Epicurious, Best Mandoline Slicers: Benriner for experienced cooks, the Microplane and Mueller cautions, and the cut-resistant-glove advice.
• Bon Appetit, The Best Mandoline Slicer: the “unmatched” Benriner blade and the do-not-recommend on multi-blade units.
• Chris Loves Julia, Best Mandoline Slicers: the Microplane as best value, plus a dissenting low rank for its Benriner Super unit, which we flag in the disagreements table (unit-to-unit blade variance is real).
• Consumer Reports: the category safety framing and the price-is-not-quality point (its specific rankings sit behind a paywall, so we cite it only for those).

We did not run our own slicing test, so every performance verdict above is attributed to the lab that measured it.

Frequently Asked Questions

What mandoline do professional chefs use?

Most professional cooks reach for the Benriner, the Japanese mandoline. Bon Appetit put it plainly: you would have to search high and low to find a culinary professional who recommends anything besides the Benriner, because its blade is the sharpest of any adjustable mandoline tested. Serious Eats, Epicurious, and The Spruce Eats all rank it as their top or chef-level pick for the same reason.

What is the best mandoline slicer overall?

The Benriner Super Slicer (Super Benriner No. 95) collects more first-place verdicts than any other model: America’s Test Kitchen, Wirecutter, and Bon Appetit all rank it best overall, for the sharpest blade tested, stepless adjustment, and a removable, replaceable main blade. Serious Eats dissents, preferring the narrower classic Benriner after its Super unit tested duller. The caveat every reviewer shares is a mediocre hand guard, so pair it with cut-resistant gloves.

Are mandoline slicers worth the danger?

Yes, if you respect the blade. A mandoline slices faster and far more evenly than a knife, which matters for gratins, chips, and salads. The key safety finding from every test kitchen is counterintuitive: a sharp blade is safer than a dull one, because a dull blade snags and tempts you to push harder. Use the hand guard or, better, cut-resistant gloves, and store the blade locked.

What is the best budget mandoline slicer?

Under about $45, the Microplane Adjustable (around $45) and the simple OXO handheld (around $19) are the most recommended. Chris Loves Julia named the Microplane its best overall value and found it still sharp after years of use, though Bon Appetit and Epicurious flagged that its julienne deck can dislodge. Serious Eats and Consumer Reports both note that price does not equal sharpness: sub-$20 models outperformed pricier ones in testing.

Is a V-blade or a straight-blade mandoline better?

The test kitchens split on this one. Serious Eats found no meaningful performance difference between V-shaped and straight blades once sharpness was equal, but America’s Test Kitchen’s 2025 review advises avoiding V-slicers: food fights two blades at once, and the unsupported crux can sag and leave wavy indents. When in doubt, buy the sharpest straight or angled blade you can and judge any V-model on its own test results.

How thin can a mandoline slice?

The sharpest adjustable mandolines slice from about 0.5 mm (paper-thin, for chips and carpaccio) up to roughly 8 to 9 mm (thick planks and steak fries). Stepless models like the Benriner hit any thickness in that range; preset models like the OXO step through fixed settings, such as 1 to 9 mm in 0.5 mm increments.

What mandoline does America’s Test Kitchen recommend?

The Super Benriner No. 95, this guide’s #1 pick. In its review last updated June 2025, America’s Test Kitchen called it its favorite mandoline with the sharpest blade tested, slicing even the toughest foods ‘as if they were butter.’ The OXO Chef’s Mandoline 2.0 took its easiest-to-use award, and the compact classic Benriner is also Highly Recommended.

How is a Japanese mandoline different from a French one?

A Japanese mandoline like the Benriner is a flat, lightweight runway with one fixed, very sharp blade, held over a bowl or board. A French mandoline is a heavy stainless frame on folding legs, with more moving parts and a much higher price for no extra sharpness. Wirecutter notes Japanese models have become the professional kitchen’s preference over the past two decades: same edge, less weight, less money, less storage.

Can you sharpen a mandoline blade?

On the better models, yes. The Super Benriner and the OXO Chef’s 2.0 both have removable blades you can sharpen or replace, and Wirecutter prices Benriner replacement blades at less than half the cost of a new unit. A fixed, non-removable blade is done when it dulls, which makes a replaceable blade the most protective spec on the comparison table.

Reviewed by the Cambom Kitchen Team. Updated September 13, 2026.