OXO Good Grips Mandoline Slicer

The OXO Good Grips mandoline slicer most cooks should buy is the Chef's Mandoline Slicer 2.0: it sets thickness in half-millimetre steps up to 9 mm, carries straight, wavy, julienne and French fry blades on the body so nothing loose sits in a drawer, and pairs a spring-loaded food holder with a runway that stays parallel to the blade so slices come out flat instead of wedged. The cheaper OXO V-Blade does crinkle cuts and fries on four fixed thicknesses, and the two handheld models slice straight onto a plate or over a bowl for cooks who only want cucumbers and potatoes thin.

OXO is also one of the six brands credited under "Promotional Consideration" at the end of Hell's Kitchen Season 25 episodes, which is a paid sponsor credit rather than a statement about what is in the show's kitchen; the Hell's Kitchen sponsors guide covers all six. This guide compares the current OXO mandolines from the maker's own specifications, explains why even slices cook evenly, and covers the safety and cleaning questions that follow the search. It belongs to the site's kitchen gear guides, next to the OXO Good Grips potato ricer and the best knife for cutting vegetables.

OXO Good Grips Mandoline Slicers Compared

This comparison covers five current OXO mandolines, and they split into two standing models with legs and three smaller slicers. The table sets out what OXO lists for each one; thickness figures are OXO's, and the Precision Handheld is described by name rather than in millimetres.

Model	Blade	Thickness settings	Julienne / fries	Hand guard	Legs / base	Dishwasher
Chef's Mandoline Slicer 2.0	Angled two-sided Japanese stainless: straight and wavy	0.5 mm steps up to 9 mm (up to 21 cuts)	Built-in julienne and French fry blades	Spring-loaded holder, wide rim, stores underneath	Back legs, non-slip base	Not listed on the product page; wash the blade by hand
V-Blade Mandoline Slicer	V-shaped stainless: straight and crinkle V-blades	4: 1.5, 3, 4.5, 6 mm	3 mm julienne and 6 mm fry blades	Food holder	Feet fold in, locks closed	Body and holder top rack; blades by hand
Simple Mandoline Slicer	Angled, integrated	3: 1.5, 3, 6 mm, plus julienne	Julienne setting	Spring-loaded holder with rim	Fold-out legs	Top-rack dishwasher safe
Hand-Held Mandoline Slicer	Fixed stainless	3: 1, 2.5, 4 mm	No	Food holder	None: non-slip foot, hooks over a bowl	Dishwasher safe
Precision Handheld Mandoline	Fixed, julienne built in	5: julienne, thin, medium, thick, extra thick	Julienne setting	Self-adjusting holder, stores underneath	None: non-slip foot	Dishwasher safe

The table comes down to one choice: a standing mandoline with blades for every cut, or a handheld slicer that does flat slices and little else. The Chef's 2.0 is the only OXO mandoline with fine thickness control; the V-Blade gets crinkle cuts and fries for less, at four set thicknesses.

OXO Good Grips Chef's Mandoline Slicer 2.0: The One to Buy

The Chef's Mandoline Slicer 2.0 is OXO's top mandoline, and OXO's Chef's Mandoline Slicer 2.0 page lists up to 21 different cuts with thickness settings in 0.5 mm intervals, straight and wavy blades, built-in julienne and French fry blades, and an indicator window that shows each setting from above. OXO's buying guide puts the range at 0 to 9 mm and says its team sliced more than 100 pounds of potatoes testing the settings. The unit measures 16 by 7 by 6.25 inches and has stainless steel blades.

Three design changes set the 2.0 apart from the original Chef's Mandoline, and OXO explains each in its "Behind the Design" post. The blade is angled rather than straight, because food meeting the edge at an angle needs less exact pressure to cut cleanly. The food holder became spring-loaded, so the springs supply the downward force and the cook only pushes forward. And the back platform now moves parallel to the front when the thickness changes; on the old design it tilted, which at thick settings cut a slight wedge. That last change matters most for cooking, since a wedge-shaped slice is thin at one edge and thick at the other.

The julienne blade sits on the body and flips up from the side, which Epicurious's review of the Chef's 2.0 singled out because there are no loose blades to fit by hand. OXO does not list a dishwasher rating on the 2.0's product page, so the safe routine is the one OXO prints for its other standing mandoline: wash the blade by hand, dry it at once, and fold the holder away underneath.

OXO Good Grips V-Blade Mandoline: Crinkle Cuts and Fries

The OXO Good Grips V-Blade Mandoline is the cheaper standing model, built around a V-shaped blade and swappable inserts. OXO's V-Blade Mandoline Slicer page describes four blades and a height adjuster, a textured surface that keeps food from sticking, a food holder that protects fingers, and feet that fold up while the mandoline locks for storage. OXO's Use & Care sheet for the V-Blade gives the details: a straight V-blade and a crinkle V-blade, a 3 mm julienne blade and a 6 mm French fry blade, and a push-and-turn dial with four colour-coded thicknesses, 1.5, 3, 4.5 and 6 mm (1/16 to 1/4 inch). The spare blades clip into storage under the runways.

A V-shaped blade cuts from two angles at once, so a soft tomato or a firm potato meets a slicing edge rather than a flat chop. The trade against the Chef's 2.0 is control: four thicknesses instead of half-millimetre steps, and blades that swap by hand. To change from straight to crinkle, the sheet has you push the tabs to release the straight V-blade, turn the dial to its open position, open the bottom runway, pinch the crinkle blade out of storage and clip it in; julienne and fry blades go in after the slicing insert comes out. It folds to 15.5 by 2.25 by 6 inches.

The Handheld OXO Mandolines: Hand-Held, Precision and Simple

The handheld OXO mandolines are for cooks who slice a cucumber or two potatoes at a time and want a tool that fits a drawer. OXO's Hand-Held Mandoline Slicer slides between 1 mm, 2.5 mm and 4 mm, has a stainless blade, a clear surface to watch slices pile up, and a non-slip foot so it can rest on a plate or hook over a bowl; it is dishwasher safe and measures 11.5 by 3.75 inches. OXO's own product copy names potato gratin and cucumber salad as its jobs, and its buying guide adds a plain warning: use the hand guard even when you think you do not need it.

The Precision Handheld Mandoline adds a julienne setting to that format, five settings in all (julienne, thin, medium, thick and extra thick), with a food holder that adjusts its own height and stores underneath and a tab that locks the blade at zero; OXO lists it as dishwasher safe. The Simple Mandoline Slicer sits between the handheld and standing models: fold-out legs, three thicknesses (1.5, 3 and 6 mm) plus julienne, an angled blade built into the body and a spring-loaded holder with a rim. Its instruction sheet rates it top-rack dishwasher safe and says it is not for meats and cheeses.

Why Even Slices From an OXO Mandoline Cook Evenly

Even slices cook evenly because heat reaches the middle of a slice by conduction, and the time that takes grows with the square of the thickness: a 6 mm potato slice needs roughly four times as long as a 3 mm slice to heat through. Lay both in one gratin and the thin slices are soft while the thick ones are still firm in the centre. This is the whole case for a mandoline over a knife, and OXO's design post makes the same point about the 2.0's parallel platform: lumpy slices give a gratin that swings between underdone and overdone from bite to bite.

What "cooked through" means for a potato is starch gelatinization: the starch granules take up water and swell, which turns raw, crisp flesh soft. Laboratory measurements of potato starch published on PubMed Central put that transition between about 136°F and 155°F (58.1 to 68.3°C). A slice of one thickness passes that band all the way through at the same moment, so a dauphinoise of 3 mm layers sets as one tender block instead of a mix of soft and chalky.

Crisps run on a second threshold. Browning, the Maillard reaction, starts at about 284°F (140°C), but a wet surface cannot get past 212°F (100°C) until its water has evaporated. Thin, even chips dry and brown together; in a mixed batch the thinnest burn while the thickest are still pale and soft. The Gordon Ramsay cookware guide explains the same browning threshold on a pan.

What to Make With an OXO Good Grips Mandoline

A mandoline earns its drawer space on dishes where every slice should match. Potato gratin and dauphinoise want 1/8-inch (3 mm) layers, a setting on the Chef's 2.0, the V-Blade and the Simple, and the cream sauce or a Mornay built from Gordon Ramsay's béchamel soaks into thin layers evenly. Oven crisps need the thinnest setting; Epicurious bakes mandoline-thin beet, potato and sweet potato chips at 300°F, low enough that they dry before they brown.

Raw salads are the other big use. Shaved fennel and cucumber read as one texture when they are all the same thickness, and finely shredded cabbage for a Gordon Ramsay coleslaw gives up its water faster when it is salted, because salt pulls moisture out of the cut cells by osmosis and fine, even shreds expose more cut surface. The julienne blade turns a russet into the fine matchsticks for a fish and crisps sandwich. Chunky chips are a knife job: the V-Blade's fry blade is 6 mm (1/4 inch), close to OXO's "classic fries" setting in its how-to guide and much thinner than the thick-cut chips in Gordon Ramsay's fish and chips.

OXO Mandoline Safety: The Guard, a Glove and the Last Inch

A mandoline is one of the sharpest tools in a home kitchen, and the injury it causes is a sliced fingertip or knuckle when the hand rides too close to the blade. Consumer Reports notes the blade is large and very sharp and that it is easy to slip even with a hand guard, and an emergency physician quoted by Advocate Health Care's health enews says a deep mandoline cut may need stitches in the emergency room. OXO prints the same caution on every Use & Care sheet: the blades are very sharp, always use the food holder, and keep the slicer away from children.

Three habits cover most of the risk. Use the food holder every time, from the first slice. Wear a cut-resistant glove on the guiding hand, remembering the point Consumer Reports makes in its cucumber-slicing safety piece: gloves are cut-resistant, not cut-proof, and a glove is no reason to drop the guard. And stop before the last inch: OXO's how-to guide says to take the end piece out of the holder and finish it with a knife rather than chase it across the blade. Set the mandoline on a stable, dry surface, slice at a steady pace, and lock the blade or set the dial to its locked position before cleaning.

If a cut does happen, MedlinePlus advises direct pressure to stop the bleeding and emergency care if it will not stop after about 10 minutes of pressure, or if the wound is large, deep or more than a quarter inch deep, which may need stitches.

Cleaning and Storing an OXO Mandoline

Most OXO mandolines go in the dishwasher, but the blades are the exception on the standing models. The V-Blade sheet says to hand wash the blades and put the other parts on the top rack, and to lock the dial and fold the legs in for storage; the Simple Mandoline sheet rates the whole unit top-rack safe and has you store it upside down with the food holder nested underneath and the legs folded over it. The Hand-Held and Precision Handheld are listed as dishwasher safe. Rinse starchy potato off straight away, since dried starch glues to the runway, and wipe the blade from the spine outward, never along the edge.

If you want…	Buy	Why
Exact thickness for gratin, crisps and salads	Chef's Mandoline Slicer 2.0	0.5 mm steps, parallel runway, every blade on the body
Crinkle cuts and fries for less	V-Blade Mandoline Slicer	Four thicknesses, julienne and fry blades, folds flat
A starter standing slicer	Simple Mandoline Slicer	Three thicknesses plus julienne, dishwasher safe
Cucumbers and potatoes straight into a bowl	Hand-Held Mandoline Slicer	1, 2.5 or 4 mm, small enough for a drawer
A handheld with julienne	Precision Handheld Mandoline	Five settings, holder stores underneath

For most kitchens the OXO Good Grips mandoline slicer to buy is the Chef's Mandoline Slicer 2.0, because fine thickness control is what makes the gratin, the crisps and the fennel salad come out even. Take the V-Blade if crinkle cuts and fries matter more than half-millimetre steps, take a handheld if the job is a cucumber a week, and whichever OXO mandoline you choose, slice with the guard on and stop before the last inch.

More kitchen gear: the OXO Good Grips potato ricer, Gordon Ramsay cookware, and the best knife for cutting vegetables. Every brand in the credits: Hell's Kitchen sponsors.

OXO Good Grips Mandoline Slicer FAQs

The questions that come up most: which OXO mandoline is best, whether the OXO mandoline is dishwasher safe, how to use it safely, how to change the V-Blade's blades, whether it makes fries and julienne, what thickness to use for a gratin, and whether OXO sponsors Hell's Kitchen.

Which OXO mandoline is best?

The Chef's Mandoline Slicer 2.0 for most cooks: thickness in 0.5 mm steps up to 9 mm, straight and wavy blades plus built-in julienne and French fry blades, a spring-loaded food holder and a runway that stays parallel to the blade for even slices. The V-Blade is the cheaper choice for crinkle cuts and fries at four set thicknesses, and the Hand-Held suits cooks who only slice a cucumber or a few potatoes at a time.

Is the OXO mandoline dishwasher safe?

It depends on the model. OXO lists the Hand-Held, Precision Handheld and Simple mandolines as dishwasher safe (the Simple on the top rack). For the V-Blade, the body and food holder go on the top rack and the blades are washed by hand. OXO gives no dishwasher rating on the Chef's 2.0 product page, so hand wash and dry its blade.

How do you use an OXO mandoline safely?

Set it on a stable surface, choose the thickness, press the food into the food holder and slide it across the blade in steady strokes, lifting on the back stroke for julienne. Use the holder from the first slice, wear a cut-resistant glove on the guiding hand, and stop before the last inch: finish the end piece with a knife. Lock the dial before cleaning.

How do you change the blades on the OXO V-Blade mandoline?

OXO's Use & Care sheet has you push the tabs to release the straight V-blade, turn the dial to its open position, open the bottom runway, pinch the crinkle V-blade out of its storage slot, park the straight blade in storage and clip the crinkle blade in. For julienne or fries, remove the slicing insert, open the top runway and fit the 3 mm julienne or 6 mm fry blade from under-deck storage.

Can an OXO mandoline make French fries and julienne?

Yes on the standing models. The Chef's 2.0 has built-in julienne and French fry blades, and the V-Blade comes with a 3 mm julienne blade and a 6 mm (1/4-inch) fry blade. The Simple and the Precision Handheld have a julienne setting; the Hand-Held slices only.

What thickness should I use for potato gratin?

About 1/8 inch (3 mm) is the usual choice for gratin and dauphinoise, thin enough to cook through in the cream and even enough that every layer sets at the same time. The Chef's 2.0, V-Blade and Simple all have a 3 mm setting; the Hand-Held's nearest is 2.5 mm.

Is OXO a Hell's Kitchen sponsor?

OXO is one of six brands named under "Promotional Consideration" in the Hell's Kitchen Season 25 end credits, alongside HexClad, Diageo, Napoleon, Spiceology and Vitamix. That is a paid sponsor credit; it does not say which tools the show's kitchen or Gordon Ramsay use.