Julienne vs Straight Blade
A straight blade makes flat, even slices; a julienne blade cuts thin matchsticks. Use the straight blade for chips, gratins and salads, and the julienne blade for slaws, stir-fries, garnishes and shoestring fries.
Straight blade: flat slices
The straight blade produces flat, even slices at your chosen thickness. It is the everyday cut for potato chips, cucumber for salads, gratin layers and stir-fry rounds. Adjust the thickness to match the dish.
Julienne blade: matchsticks
The julienne blade has fine teeth that cut the slice into thin sticks as it passes. Use it for slaws, salads, stir-fried vegetables, garnishes and shoestring fries. Widths vary, so thicker julienne blades give fries and thinner ones give delicate matchsticks.
Using them together
Many recipes use both: straight slices for a gratin, julienne for a garnish. A mandoline with interchangeable straight and julienne blades covers both, so you match the blade to the cut you need.
Frequently asked questions
Can a straight blade make matchsticks?
Not directly. A straight blade gives flat slices; you would have to stack and cut them by knife. A julienne blade makes matchsticks in one pass.
What julienne width is best for fries?
A thicker julienne blade (around 6 to 10mm) gives fry-sized batons, while a fine julienne gives delicate matchsticks for slaws and garnishes.