The Feemster vs. Veggies

13 years ago

In my search for a mandoline or mandoine-type gadget that isn't overtly bloodthirsty, I ordered the Feemster with a carbon blue steel blade.

I also ordered two different cutting gloves and they wonderfully fit one inside the other on my right hand, so I used them both with and without the safety holder. I know you're only supposed to need one, but I figured what the heck!

I had hoped the Feemster would yield lovely thin-sliced onion rounds, delectably thin ribbons of zucchini, and paper thin almost transparent slices of cucumbers, but no. The cukes were kinda massacred, the onions not so good, but the zukes looked okay--IF i had wanted the slices that thick.

Perhaps it was my technique (esp toward the end slices of the zucchini), perhaps not.

I think I can just do better (overall) with one of my regular knives.

Juuust thought I'd share. Oh, and no blood was shed! Hooray!

Smiles,
Sooz

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Comments (9)

sleevendog (5a NY 6aNYC NL CA)
13 years ago
I think the new ones are not like my original, (15yrs old now)...this came up somewhere recently and they are made in china now. I think i have 6-7 various slicers and two big heavy stainless ones. I do have a favorite that slices dreamy but makes DH so nervous as i never use protection but should me thinks. My Feemster in my holiday home he insists i wear our fish filet glove.
(on holiday i may just have a glass of wine nearby)

Slicers do need a bit of familiar time and a very fast, almost quick action for thin slices.
It may just be terribly dull.
sooz
Original Author
13 years ago
This was brand new, right out of the box, excellent ratings from Amazon. I set it at the thinnest setting. Maybe I need to work on speed! I'll have to glove up and work on that bit of cuke I have left! :O)

What's the one you have that slices dreamy??

Smiles,
Sooz
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annie1992
13 years ago
Good luck, sooz, I haven't found a gadget yet that works better than my good old kitchen knife.

Now, if I want to do large amounts of something, like when I'm canning, I use the food slicer attachment for the KitchenAid that beachlily so kindly gifted me with. For sauerkraut I use the food processor to shred the 50 pounds or so of cabbage.

But just for "everyday" use, nothing yet has beaten the knife for uniform pieces and quick clean up. Even when canning salsa I use a knife for the tomatoes as I haven't found a machine that will make the pieces of tomato as large /chunky as we like them.

Good luck, though, maybe with some practice you'll be happier with the results.

Annie
ruthanna_gw
13 years ago
Sooz, I'm so sorry the Feemster didn't meet your expectations. I don't know if it's because of it being a newer model but it didn't seem to perform any better than some good knife work would do.

At least you will feel more confident with your new safety gloves.
artsyshell
13 years ago
Have never heard of that gadget before. Very cool! Though I do love my mandoline. Will have to check it out! (I'm a gadget girl). Thanks!
sooz
Original Author
13 years ago
Well, I gloved up and did the rest of the cucumber I had, and did it faster on the "thinnest" setting of the Feemster. I have to agree with Annie -- for me, a good knife is better!

As for the safety gloves, Ruthanna, I'll be keeping them for when I use my good kitchen knife to make those uber-thin slices of veggies!

Ssommerville, it's a nice gadget, but it just didn't do what I thought it would do...

Smiles,
Sooz
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
For making very thin slices of vegetables, it is best to use a very sharp knife to slice, chopping tend to have more of a problem. Try it with your kitchen knife and you will see.

The basic design of the Feemester knife is chopping, so in general it will have more difficulties in making very thin slices.

That's why most slicers have the knife blades at an angle to slice, not to chop.

dcarch
sleevendog (5a NY 6aNYC NL CA)
13 years ago
The french eurodib is my favorite one. Yardsale. Don't think i would pay retail. Many lightweight ones available. I know chefs all have a favorite and often travel with one.
I make trays and trays of beet chips and sweet potato chips when the harvest is plenty. They need to be perfectly and evenly thin or they do not cook or curl evenly. (the beets get a ruffled edge). Good dog training treats...
I also use paper thin slices of potato for the outer edge of my pizza. An outer ring of overlapping.
Keeps the edge from burning an adds a nice rustic flavor. If it was not paper thin it would not get a chance to cook along with the rest of ingredients.
For fridge pickles, along with thick rings, easily done by hand, i slice cuke, onion and carrot paper thin for Cubano sandwiches with the mandolin.
(Feemster-Made in India now i think. from a reviewer...)

They do take a bit of skill to use. Not an out-of-the-box easy tool. If your knife skills alone are not so good, a mandolin might be equally difficult. Years ago i had a cuisinart that had a slicer that did a good job and an attachment spitting into a side bowl that was handy for large quantities.

Here is a link that might be useful: feemster
bellsmom
13 years ago
Sooz
The next time you try the Feemster, try running the onion or cuke at a slight sideways angle. You won't need much of an angle to vastly improve the cut.

As dcarch said, pushing food straight against a blade chops; running it sideways along the blade slices. Slicing is better.

With my old Feemster, I can cut very, very thin slices this way.

HTH,
Sandra

The Feemster vs. Veggies

Comments (9)

sleevendog (5a NY 6aNYC NL CA)

sooz
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The Feemster vs. Veggies

Comments (9)

sleevendog (5a NY 6aNYC NL CA)

soozOriginal Author

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annie1992

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sleevendog (5a NY 6aNYC NL CA)

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sooz
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