8 Best Mandoline Slicers of 2026, Tested and Ranked

Of everything here, this is the one we hand to people who have never used a mandoline. It’s just under a foot long, slim enough for a utensil drawer, and there’s nothing to assemble: three settings at 1 mm, 2.5 mm and 4 mm, a large non-slip handle, and a small window in the deck so you can see how much you’ve sliced before it slides off the end.

The handle is the good bit. It hooks over the rim of a bowl, so cucumber goes straight into the salad and the counter stays clear, and on a board it sits at an angle that keeps the blade away from your knuckles. The food holder grips properly and the last slice is safe to finish, which isn’t true of every slicer in this guide.

The limits are real: this is a narrow deck, so a big onion has to be halved before it fits — a small extra cut you notice every single time. Neither does it help that 4 mm is as thick as it goes, which rules out thick-cut chips and sturdy slaws. Neither matters if your usual jobs are cucumbers, radishes, apples and onions for a salad. It’s dishwasher safe, and that’s the difference between using it on a Tuesday and saving it for weekends.

Six blades, a five-cup catch container, a cleaning brush and a cut-resistant glove, all for roughly what the OXO handheld costs. That’s the Fullstar Pro’s pitch, and it’s a good one if you’re buying your first mandoline and don’t yet know what you’ll use it for.

The container is what makes it. Slices fall into the cup instead of spreading across the board, and the cup doubles as the case for the blades, so the whole thing travels to the sink in one piece. We didn’t expect to care about that and now we do. The glove is the other surprise: it actually fits, which is more than most included gloves manage, and it’s why we reach for this one with a pile of potatoes.

Precision is where it slips. The blade sits in a plastic frame with some give to it, so wafer-thin tomato slices are a gamble, and the six-inch blade leaves wide things like cabbage leaves hanging off the side. Buy it as a first mandoline, a gift, or the one that goes to a rental kitchen; when the slice itself is the point, step up to the Mueller.

The Dash is the answer for anyone who has looked at an exposed mandoline blade and quietly decided to keep using a knife. There’s no blade to run a vegetable across: you load the chute, press the handle, and the cutting happens underneath, out of reach of your fingers. We think that’s worth more than any single feature on the other models here.

The rest of the package is better than a safety-first design needs to be. Thickness runs from 1 mm to 8 mm, the same chute handles straight slices, julienne and matchsticks, and the whole thing folds flat enough to stand on its edge in a cupboard. Speed is decent, too — you’re pushing a lever rather than sawing, and an onion takes seconds.

Dense vegetables are where it works you. Carrots and potatoes need real force through the chute, and a long carrot has to be cut down before it fits. Softer things go through cleanly, and that’s most of what a mandoline is for: cucumbers, zucchini, onions, peppers, apples.

Then there’s the washing up. Food packs into the chute and the slots around the blade, so it’s a brush job rather than a rinse. Rinse it before anything dries and the included brush does the rest; leave it in the sink overnight and you’ll be picking bits out with a skewer.

No handle, no container, no glove, no rubber foot: the Benriner is a plastic frame, a very sharp blade and a pair of screws, and it makes the thinnest, most even slices of anything in this guide. Restaurant kitchens keep them in a drawer for exactly that reason — nothing sits between the vegetable and the edge.

Thickness is set by a screw at each end, up to about 0.63 cm, and three interchangeable blades produce fine, medium and coarse julienne. The screws are the part to understand: get one end tighter than the other and your slices taper. Set it level once and it holds, and the blade lifts out for washing.

Everything else is on you. There’s no non-slip base, so it walks across a dry counter unless you stand it on a damp towel or bridge it over a bowl, and the last inch of a cucumber is yours to manage carefully. We kept it anyway, because the cut is that good — it’s a second mandoline at most, or a first one for someone careful by nature.

Storage is the quiet win. At 12.25 inches by 3.5, it slides in beside the chopping boards and takes up less room than any counter-top model here. For paper-thin radishes, cucumber for pickles, or anything that needs to look like a restaurant plate, we haven’t used anything here that cuts thinner.

The feed port is the reason to pay for this one. It’s wide enough to take a whole peeled potato or a quartered cabbage without trimming first, and the handle presses the vegetable down onto a hidden blade, so nothing sharp is ever pointed at your hand.

It’s also the most complete chute slicer here: four modes covering straight slices, julienne, matchstick and dice, a dial from 0.1 mm to 8 mm, a catch container underneath, and a frame that collapses flat with the blade still inside. It’s dishwasher safe — the Dash isn’t — and the two-year warranty is the longest in this guide.

Two things to know. The dice mode is a bonus rather than a reason to buy: it works, but it’s the fussiest setting and not what this tool is best at. And the container and the slicer holder are the parts to be gentle with; they’re plastic, and they take the strain when you press hard.

We liked it most for big jobs: a tray of potatoes for gratin, a pile of onions, a week of lunches at once. For a single cucumber it’s more machine than the job needs, and rinsing the chute takes longer than the OXO takes for the whole vegetable. If your prep is large and occasional, this is the best of the chute models; if it’s small and daily, it isn’t.

Take the chute-and-handle idea, strip out the extras, and you get the SupMaKin: a hidden blade, a push handle, a dial running from 0.1 mm to 8 mm, a catch container and a cleaning brush. On paper the specification sits very close to machines that cost noticeably more, and it folds flat for storage.

What we can tell you is what the build promises: an ABS body with stainless blades, a three-inch feed port, and a pound and a half of weight that moves easily with one hand. It’s dishwasher safe, which is rarer in this style than it should be, and the two-year warranty is generous at this price. That’s a sensible package for a tool you use in short bursts.

The three-inch port is the catch. It’s plenty for cucumbers, zucchini, onions and apples; a big potato or a head of cabbage has to be cut down first, which puts it in the same territory as a handheld for the chunkiest jobs. We think that’s an easy trade for anyone who wants hidden-blade safety and a dishwasher cycle, and a reason to look at the ONCE FOR ALL if you prep whole potatoes by the tray.

The container is the whole idea here. Slices drop into a lidded tub that goes straight into the fridge or next to the pan, and the frame sits over it so nothing ends up spread across the counter. If your objection to mandolines is the mess, this one answers it directly.

It’s a chute slicer like the Dash, with a pusher and a hand guard, thickness from 1 mm to 8 mm, and straight, thin or thick julienne and diced cuts. The parts that touch food lift out and go in the top rack, and the folded stand locks so it stores on its side.

Where it gives ground is solidity. The folding stand has some flex, and leaning on the pusher makes the whole rig shift rather than bite. That’s fine for a family’s worth of prep in one go and less pleasant if you’re slicing for hours, which is not what this one is for.

Set against the Fullstar Pro, this one contains the mess better and feels less rigid, and it costs more. Our call: buy it if clean counters are what stop you using a mandoline at all; buy the Pro if you want the cheapest way to find out whether you’ll use one; buy the Mueller if you want the dial and the steadier frame.