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
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