- 21 cuts with .5mm thickness intervals
- Straight and wavy cuts with built-in julienne and french fry blades
- Indicator window lets you see the settings with ease
- Non-slip grip on handle allows you to keep a firm hold when in use
- Produces consistent, even slices every time
- Shipping Weight
- 3.92 lb.
- 16 Inches
- 7 Inches
- 6 1/4 Inches
- Blade Material
- Stainless Steel
- Built-In Blades
- Stainless Steel
- Number of Blades
- Mandoline Slicers
Customer questions about this product
Does this blade set include a waffle blade?
There is no such thing as a waffle blade. The cook will need to make one pass through the crinkle blade, rotate the potato 90 degrees, then make a second pass through the crinkle blade.
OXO 3114000 Details
For the ultimate versatility, check out this OXO 11194500 Steel™ chef's mandoline slicer 2.0! This mandoline slicer offers a variety of cuts for all your needs. This one tool offers 21 different cuts with thickness settings in .5mm intervals. It has interchangeable straight and wavy blades, as well as built-in julienne and french fry blades. The angled Japanese steel blade offers a sharp and precise slice, so no matter the type of cut you need, this mandoline slicer can deliver it!
It also comes with a food holder to keep fingers safe while still ensuring you get an accurate cut. This holder, along with the wide ramp, can accommodate a variety of fruits and vegetables, no matter the shape. When not in use, the food holder attaches to the underside and the leg collapses for storage. The indicator window allows you to see the settings and easily adjust when in use. The non-slip base and handle ensure a firm grip for user safety, while the body of the slicer is made of stainless steel that will look at home in any setting. Whether you're slicing potatoes for fries, tomatoes for sandwiches, cucumbers for garnish, or anything in between, this slicer delivers with versatility and precision.
Height: 6 1/4"
Hand Wash Only
To preserve quality, this item should only be hand-washed and sanitized.
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