Mandoline Blade Types Explained
Mandolines use a straight blade for plain slices, plus julienne (matchstick), crinkle (wavy) and sometimes waffle blades for varied cuts. Thickness is set by a dial or inserts. More blades mean more versatility for chips, fries, slaws and garnishes.
The straight blade
The main blade makes plain, even slices, from paper-thin for chips and gratins to thicker for stir-fries. Thickness is set by a dial or by swapping inserts. This is the blade you use most.
Julienne and specialty blades
Julienne blades cut matchsticks for slaws, garnishes and fries. Crinkle blades make wavy slices for crinkle-cut chips and decorative vegetables. Some mandolines add a waffle blade for lattice cuts. These interchangeable blades expand what one tool can do.
Choosing by cut
If you mostly want even slices, the straight blade is enough. If you want fries, matchsticks or garnishes, look for a mandoline with julienne and crinkle options. Change blades carefully, as they are extremely sharp.
Frequently asked questions
What is a julienne blade for?
It cuts vegetables into thin matchsticks, ideal for slaws, stir-fries, garnishes and shoestring fries. It is one of the most useful extra blades on a mandoline.
How do I change mandoline blades safely?
Follow the maker’s method, hold the blade by its frame or safe edge, keep fingers off the cutting edge, and store spare blades covered. They are razor-sharp.