How about stainless steel mesh gloves?

No getting around the sharp knife IMO, so only solution is protection.

Here is a link that might be useful: steel mesh gloves

From the wonderful world of kitchen gadgets, may I introduce...

-As-Seen-on-TV gadgets like a "Slice O Matic".

-I also have a manual tomato slicer that has 8, almost wire-like, serrated blades with a handle, and there are models that don't have handles. But these only slice soft and semi-soft foods well, and the blades are stationary - so only one thickness.

-Tomato holder/slicer (which can be used for other things like hard cooked eggs, citrus fruit and onions) which holds the food and there are guides for cutting with a kitchen knife.

-Norpro slicing gadgets, similar to the ones you push through to core and slice apples.

-There is also a gadget that looks like a hair pick with sharp points that you stab into the food item to be sliced. You use the tines as a cutting guide. Norpro S/S Onion Holder/Slicer

-Norpro Big Mouth Chopper Slicer

I'd also suggest getting AND using (that's the tricky part - LOL) cutting gloves. I've drawn blood on a microplane trying to get the last of a whole nutmeg grated, and I always use cutting gloves AND the food pusher when using the cutting mandolin. I'd be lost without my mandolin. It's a blessing for those of us who dehydrate a lot of our garden produce.

-Grainlady

{{gwi:1519511}}I just use the mandolin with the "safety" pusher cap thing similar to this... whatever you call it. I like it for times I'm doing a lot of radishes. You can put three or four into the holder and slice them quickly and evenly.

DH used to cringe whenever I used my beloved Feemster Slicer, despite the fact that I've used it my entire cooking life without it tasting blood even one time. I can't say the same for my microplane zester, who often rebelled against those last nubs of ginger or nutmeg and bit me.

A few years ago, he ended up getting me a cloth glove with a metal core and I wear it faithfully when using either the Feemster of zester.

I'd recommend getting a new mandoline or slicer that you can build a more positive relationship with by using the glove and holder safety equipment. That's the easiest way to make those paper-thin slices of onions, in addition to potatoes, cucumbers, etc.

Here is a link that might be useful: Cut-resistant glove

BTW, the cut resisting gloves fit both hands. You need to buy only one.

I have a typical mandoline which I never use. I find with a little practice, it is not difficult to make paper thin cuts with a knife. It's too much trouble to take the mandoline out, assemble it, use it, disassemble it, clean it, and put it away.

dcarch

Dcarch, that's why I like the simplicity of the Feemster. I just grab it from the cupboard, set it on a chopping board and I'm ready to slice. For making something like fried potatoes, I can slice right into the pan.

Here is a link that might be useful: Feemster

I second ruthanna's endorsement of the Feemster.
I have thought of buying a mandoline but never thought it would be worth the extra cost--and storage space and assembly and disassembly time.

FWI, I am still using my mother's Feemster after many decades. (At least it looks the same. There is no maker name on mine. I am happy to know what it is called.) It is easy to sharpen, store, and use.

I usually use a knife to slice everything, but once in a while, especially for something like carrots or cukes when I want long thin slices, the old slicer comes out.

As far as I know, my slicer was never "blooded." But I am tempted by the cut resistant glove. It would be nice to get all of the good out of small bits on the zester, which has NOT remained blood free.

(Edited to change typo ''flood'' to intended ''blood''--though I was tempted to leave it!)

This post was edited by Bellsmom on Sun, May 19, 13 at 11:40

Thanks for the suggestions about the cut resistant gloves!

I did some research on the Feemster, and apparently it is now made with cheap material and not so good anymore!

The hunt continues with research on other products mentioned!

Thanks!!!!
Smiles,
Sooz

Ha, the famous Harold Feemster. I have one of those. Love that thing. Had it for years and is now at my vacation home. Drives my husband nuts when i use it. Especially after a glass of wine. I'm left handed so i always look odd and dangerous when using it. He makes me wear the fish filet glove.
Too bad it seems to be made elsewhere and not at all like our originals. I've had mine for probably 20 yrs. Still sharp.
I have a few other styles and a couple heavy stainless ones. The french eurodib is easily thickness adjustable right on the unit for slicing.
So many lightweight ones out there. No other way to get perfect thin slices. And fast.
But you must use the handle guard or a glove. I think most first timers find the hockey puck holders awkward and don't use them. Because they are awkward. ! Cut the onion, sweet potato, cucumber, cabbage...in half first to begin slicing a nice flat surface. Get a glove and practice slicing potatoes nice and thin. Potatoes are cheap and a good density for easy slicing. Try for 'card-stock' thin, not paper. Layout on parchment covered cookie sheet overlapping just 1/4 inch,(they will shrink), mist with cooking spray, s&p, and any spice. pre-heat oven to 400 and turn down to 250 when putting in the oven. You can put in three full trays and rotate. Gotta watch them, they burn easily. I just made sweet potato and beet chips. Burned the first batch, so turned down to 200 for the good one.
Making chips is good practice. Get large potatoes for a good grip and cut in half first. And protect your slicing hand.
All pro chefs use them. Someone, maybe Tyler, said recently on a cooking show, that he travels with one. One of the basic styles, always in his luggage.
My old cuisinart has a slicer blade with a chute that spat out very thin slices in a bowl. Needed to quarter/half first. Used it for big pizza parties. Prep ahead and 'build-your-own'. Blade was not adjustable but thin enough.

Just an onion or two for burgers? Good sharp knife and take your time.

I'd bud another cheap mandoline or v-slicer - my Borner is good but not overly adjustable. You got "bitten" once so surely you'll be super cautious going forward and I doubt it'll happen again.

Ruthanna, Moe and I were just talking about one of those. I didn't know it was called a 'Feemster'. He bought one for his mother when he was a kid (long time ago) . Bought it for her to make fries. It was self serving. I had it for a while but it must have got lost in a move.

I think I just might have to buy another.

~Ann

I found just what I think I need...unfortunately, the price is putting me off.

Looks like I'll be using a sharp knife to cut lovely rounds of onions for a BBQ we're having.

Thanks, everyone!

Smiles,
Sooz

Here is a link that might be useful: Onion Slicer

Oh, so that's an onion in the jaws of that device? I thought it looked significantly overdesigned to slice hard cooked eggs....

Whether I get out my mandoline or just grab a knife depends on how many onions I have to deal with, and how uniform the slices need to be. I can't slice onions anywhere near as transparently thin with a knife as the mandoline does.

And those armour plated gloves look really handy - sometimes the "safety pusher" is very awkward to use.

Where is Mustangs (Cathy) on this issue? She will have the answer. ;-)

If you decide to use a knife, before you start slicing, take a small slice off one side of the onion to make a flat spot...it makes slicing so much easier than trying to slice a rolling object, and it won't materially affect how the slices look.

Thanks RiverRat--she knows that I travel with my chopper. I didn't chime in on this as I don't have hints on even onion slices other than be careful. I do use a finger guard-I can't find the exact item online but it's a thick silicone strip holding the stainless steel finger protectors together.

I haven't (knocking on wood) drawn blood with my super sharp slicer, see link below. It's pricey but I was fortunate to get it from a neighborhood garage sale still in the box.

For chopping, I use an older version of the Nicer Dicer. It's still kicking and I use it several times a week. Beau loves it because you have to give it a karate chop to cube the onions or whatever is being chopped. A tip is to wet the blades before your first chop.

Here is a link that might be useful: Slicer

Has anyone here gotten the new 'Feemster'?

My mother had one years ago,
(so did I)
But both are long gone,
Who knows where.

Anyhow, I dearly loved it.
Was so excited when I saw Ruthanna's link.
Went to the site all charged up to order one.

After reading the reviews,
I'm a little leery of ordering one.
True, they aren't very pricey,
But, why waste $10.00 on a sorry product.

So I'm wondering,
If anyone here has one of these newer ones,
What is your opinion? ? ?

Rusty

Edited to correct typo.

This post was edited by therustyone on Wed, May 22, 13 at 10:59

Have had one just like picture Cynic posted for YEARS! It's still REALLY sharp and I get VERY cautious around that blade. The round "guard" with points coming out works well, but ya can never go all the way to the end of anything. Has 3 click in things to determine your cut... 2 plain slices, one does a juilliene, and 3rd kind of a french fry cut. I don't use it a LOT, but sure comes in handy when slicing a LOT of potatoes/onions for a gratin/scallop dish. Can't quote what I paid for it, but SURELY less than $20... think it's a Mouli??

Rusty, as much as I like my Feemster, based on the reviews, I wouldn't buy one of the new ones. When our girls moved away from home, a Feemster was on their list of required household items.

We put DH in charge of finding the old-style ones and he did so in short order. One was found in a box lot of kitchen items in an estate auction and the other at an Attic Treasures rummage sale room at a rural church's craft fair.

I expect that mine will stay sharp and useable until I die but if something did happen to it, those would be the paths I'd take to get a "new" one.

I do a lot of sweet potatoes on a mandolin for dog treats. They're hard & I have to press pretty hard to cut them, so getting a nasty cut was always a concern. I got a mesh glove last year & it really works, haven't cut myself since I got it & I find I can go a lot faster than w/o the glove, not being afraid to cut my hand off (well fingers but still I was always nervous w/o the glove). Picked it up on amazon for maybe $10.

I do have, and use, a mandolin.
I hesitate to admit It has never tasted blood.
That's almost like asking for an accident to happen!

But it seems like the Feemster was a whole lot
Quicker and easier to use.
I have never ever seen one in a garage or estate sale.
I used to work occasionally as a cashier in estate sales,
And I used to go to a lot of garage sales.
Guess I need to take up that 'hobby' again.

(By the way, I didn't know, either, what it was called.)

Rusty