The mandoline is the simplest and most widely used of the vegetable slicers. It is a cooking utensil used for slicing and for cutting flat vegetable slices and juliennes. The advantage of a mandoline over slicing with a knife is that slices are uniform in thickness which is important for cooking foods as well as presentation. In addition slices can be made very thin and quickly with less effort than by using a knife.
The mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall.