Originally Posted by
Hippie on hill
I use my cheapo eBay vee slicer for slicing spuds, carrots and onions for hotpot, dauphinoise, boulongere ... style stuff, quite regularly.
Stainless steel are best but the cheapos with a decent holder/guard thingy are just as good for occasional use, so long as it's got the attachments and adjustability you're actually gonna use ime.
Never use it without protection tho ;)
If you break or lose the guard thingy, you can wrap whatever you're slicing in a teatowel or cloth to get a grip and some protection if you slip but for the money I paid for mine I'd just buy another to be safe tbh