7 Best Mandolines of 2026

The OXO is the mandoline for the kitchen where counter space is already spoken for. Its long, narrow body slips into a drawer, the non-slip handle and foot give it a stable feel on a board, and the three settings—1 mm, 2.5 mm, and 4 mm—cover the cucumber, onion, and apple slices that make up most everyday mandoline work. The window is a small nicety, but it does let you see how much you have sliced without lifting the tool.

We reach for this one when we want a quick slice and an easy rinse rather than a full prep station. It is dishwasher safe, and the simple frame has fewer crevices than the multi-blade models here. The 4 mm top setting is still on the thin side if you want a chunky potato slice. Those limits are easy to accept in a small kitchen; they are the reason the Mueller is our overall pick for broader prep.

Use the protective food grip early, not just when the piece is nearly gone. That habit is what keeps the OXO convenient instead of turning a quick cucumber salad into a close call.

The Fullstar Pro turns the mandoline into a compact prep station: six interchangeable blades, a five-cup catch container, and a protective glove and fingerguard all live together. We think that kit makes the most sense for someone who wants julienne and grating as well as straight slices, and who prefer to catch the output rather than chase it across a cutting board. The non-slip base and catch tray are the details that make it feel more controlled than a bare handheld slicer.

Where it gives ground is width. The feed is narrower than a full-size countertop mandoline, so wide cabbage leaves or big potatoes need trimming before they fit. The blades are sharp enough for the job, but this is not the model we choose when we want thick, broad slices; it is the one for ribbons, julienne, and grated vegetables. Cleaning is manageable because the parts come apart and the top rack is an option, but there are more pieces to keep track of than with the OXO.

If you have a drawer of gadgets and want one that earns its space, the container is the argument: it holds the blades, catches the food, and makes the whole job less messy. That is a different priority from pure slicing precision, and it is why this sits behind the Mueller for all-purpose work.

The Dash Safe Slice is built around a chute: you load the vegetable, push the handle, and the blade stays away from your fingers. That design is the whole reason to consider it. With more than 30 slicing options and a 1–8 mm thickness range, it can do straight slices, julienne, matchsticks, and dice, and the frame folds down for storage. For a household with a nervous cook or a child helping with prep, that hands-away action is worth more than a few extra millimetres of blade width.

The catch container keeps the counter tidier, and the included brush is useful because the chute and blade area have crevices where food catches. Hard vegetables need a firm push, and the chute limits how large a piece you can start with—this is not the tool for a whole cabbage wedge. Trimming pieces to fit is part of the routine.

The safety case is strong enough that we keep the Dash in the safety-first slot. If safety is the reason you have avoided mandolines, this removes the main fear; if you want maximum slice width or the easiest cleaning, the Mueller or OXO is the better fit.

The Börner V3 TrendLine is the premium, old-school answer: a V-shaped slicer with two blade inserts, a safety guard, and a Multibox that stores the whole set in a drawer. The 3.5 mm and 7 mm inserts are useful, clearly different thicknesses, and the V-blade is designed to guide vegetables through cleanly. The storage cradle is the feature we appreciate most, because mandoline parts are easy to lose and annoying to stack.

What you give up is stepless adjustment. Two inserts cover thick and thin, but not the full 1–9 mm range of the Mueller. We think the trade is fair for someone who wants a tidy, compact V-slicer and mostly makes two kinds of cuts. If you need precise thickness control for a range of recipes, the Mueller is the more flexible buy.

The safety guard is not a substitute for attention—V-slicers still expose a sharp blade when the guard is off—but it makes the Börner easier to recommend than a bare blade and a hope. Store the inserts in the Multibox, keep the guard within reach, and this is a tool that earns its cabinet space.

The Joseph Joseph Multi-Grip earns its place with a food grip that has three modes: a pinch grip for small items, a center grip for round slices, and a flat grip for longer pieces. We like that because the last inch of a cucumber or a tapered carrot is exactly where a handheld mandoline usually becomes a knuckle test. The grip is the detail that makes this one more useful than its small size suggests.

It is a compact handheld with three slice thicknesses, a non-slip tip, and a dishwasher-safe body. That makes it a good fit for a small kitchen or for quick jobs—cucumber for salad, onion for a sandwich, apple for a snack. It is not the tool for a pile of potatoes or a whole cabbage; the narrow body is built for smaller batches.

The protective guard keeps fingers away from the blade, but the food grip is the better reason to choose it. If you often stop slicing because the piece gets awkward, this is the handheld that keeps you going.

The Benriner is the minimalist of the group: a narrow, Japanese-style V-slicer with an adjustable blade and a simple plastic frame. There is no chute, no container, and no blade kit—just a blade, a frame, and a guard.

The narrow width is the catch. It is fine for cucumbers, carrots, and small potatoes, but a wide cabbage leaf or a big sweet potato needs trimming. This is not the best only mandoline for a family kitchen; it is a precision tool for delicate slices and small jobs.

The blade is the reason it stays in rotation. It produces the thin, even slices that make cucumber salads and quick pickles look neat, and the simple frame rinses clean without a brush or a dismantling routine. We treat it as a specialty tool rather than the workhorse.

We recommend the Benriner when paper-thin precision matters more than capacity or built-in storage, and when you are comfortable using a guard or glove. It rewards a cook who slices delicate vegetables often and does not need a chute to feel safe.