The Ultimate OXO Mandoline Slicer Guide: Cleaning, Safety, Storage, and Pro Tips

Start by disassembling the slicer: lift the food‑feed tray, remove the blade guard, and place the blade on a stable surface. Fill a sink with warm water and a few drops of mild dish soap. Submerge the tray and guard, then use a soft‑bristled brush—an old toothbrush works great—to scrub away any stuck pulp or starch. Avoid abrasive pads; they can nick the stainless steel edge. Rinse each component under running water, dry with a lint‑free cloth, and reassemble only when every part is completely dry. For stubborn residue, a quick dip in a 1:10 vinegar‑water solution dissolves mineral deposits without corroding the blade.

If you’re short on time, the OXO mandoline’s removable blade can be rinsed under a gentle stream while the main body is wiped with a damp cloth. Never place the entire unit in a dishwasher; the high heat can warp the plastic housing and weaken the safety latch.

Tomatoes are notorious for their delicate skin and watery interior, which can turn a slicer into a slipping hazard. The OXO’s serrated blade, however, grips the skin just enough to slice cleanly without crushing the flesh. Begin by setting the thickness dial to the thinnest setting—usually 1 mm—for uniform rounds ideal for salads or sandwiches. Place a single tomato on the feed tray, hold the safety guard firmly, and glide the slicer forward in a smooth motion. You’ll notice the blade’s teeth bite just enough to separate the skin from the pulp, leaving intact circles.

For thicker slices, such as for bruschetta, turn the knob to 3‑4 mm. The larger gap lets the tomato’s flesh slide through while the serrations still prevent slippage. If you’re making a tomato‑based sauce, slice the fruit into half‑moon pieces by first cutting the tomato in half, then using the mandoline’s julienne attachment for a fine dice. The result is a consistent texture that cooks evenly, something a knife can’t guarantee without a lot of practice.

The OXO mandoline’s plastic base is labeled “dishwasher safe,” but that claim applies only to the detachable parts—tray, guard, and blade—once they’re fully removed. The main housing contains the thickness adjustment mechanism, which can suffer from heat‑induced warping if tossed into a hot cycle. In practice, most users report that the blade and accessories survive a top‑rack wash, but the knob can become loose over time.

A safer approach is to hand‑wash the detachable pieces as described above and wipe the base with a damp microfiber cloth. If you must use a dishwasher, place the components in a mesh bag on the top rack and select a low‑temperature, gentle cycle. This extra step protects the precision engineering and extends the product’s warranty.

The OXO mandoline isn’t just about sharpness; it’s engineered to keep your fingertips intact. The first line of defense is the hand guard—a curved, non‑slip plastic shield that slides over the food‑feed tray. When you press the guard down, a spring‑loaded latch clicks into place, locking the blade guard and preventing accidental exposure.

Beyond the guard, the slicer includes a blade‑cover that snaps shut after each use, keeping the edge concealed during storage. The thickness adjustment knob is recessed, so you can’t inadvertently shift it while the blade is engaged. Finally, the base features rubberized feet that grip the countertop, reducing wobble and the chance of the unit slipping under pressure. Together these elements form a layered safety system that outperforms many budget mandolines.

While the OXO mandoline shines at slicing, its interchangeable blade set includes a fine‑shred attachment that turns the tool into a compact cheese grater. To shred cheddar, Parmesan, or even mozzarella, first swap the standard slicing blade for the shredder by loosening the quick‑release lever, sliding the new blade into place, and locking it back.

Place a block of cheese on the feed tray, secure the hand guard, and pull the slicer toward you in short, controlled strokes. The shredded cheese will collect on the tray’s underside, ready to sprinkle over pasta or salads. For softer cheeses, chill them in the freezer for 15 minutes; a firmer texture prevents the blade from smearing. This method yields uniform shreds faster than a traditional handheld grater and reduces the mess of cheese dust on countertops.

When the blade dulls or you need a different cut, swapping it is a breeze. First, ensure the mandoline is locked in the “off” position and the hand guard is raised. Press the release button on the side of the blade housing; the blade will pop free. Slide the new blade—whether it’s the serrated slicer, julienne, or shredder—into the slot, aligning the notches with the guide rails. Push until you hear a click, indicating the blade is fully seated. Finally, re‑engage the safety latch and give the blade a gentle spin to confirm smooth movement. Always handle the blade by its edges, never the cutting face, to avoid nicks.

Storing the mandoline properly prevents accidental cuts and keeps the adjustment knob from drifting. One popular method is to keep the slicer in a dedicated drawer lined with a thin silicone mat; the mat cushions the blade and prevents it from rattling against other utensils. If drawer space is scarce, mount the unit on a magnetic strip attached to the side of a cabinet—most OXO models have a small metal plate on the base for this purpose.

Another pro tip is to keep the blade guard and hand guard attached during storage. This not only protects the blade but also serves as a visual reminder that the tool is not ready for immediate use. For those who travel with kitchen gear, wrap the entire unit in a reusable cloth bag and place it in a hard‑sided case to avoid jarring impacts.

The OXO mandoline’s thickness dial offers 12 incremental settings, ranging from paper‑thin (about 1 mm) to chunky (up to 10 mm). For a delicate cucumber ribbon, set the dial to the lowest notch and glide the slicer slowly; the thin cut will curl slightly, adding visual appeal to salads. For hearty root vegetables like beets, move the knob to the middle range (4‑6 mm) to produce sturdy slices that hold up during roasting.

If you’re preparing a layered lasagna, experiment with 2‑mm slices of zucchini—they’ll cook quickly and blend seamlessly with pasta sheets. The key is to adjust the knob before each new ingredient; the mechanism locks in place, so you won’t lose the setting mid‑cut. Remember to clean the feed tray between drastically different foods to avoid cross‑flavor contamination.

Beyond the usual suspects—carrots, potatoes, and onions—the OXO mandoline handles a surprising variety of produce. Soft fruits like peaches and nectarines can be sliced into uniform wedges for desserts; just set the thickness to 2‑3 mm and use the hand guard to keep the juicy flesh steady. Crunchy items like jicama or radishes respond well to the serrated blade, delivering crisp sticks for tacos.

Even exotic vegetables like daikon radish or kohlrabi benefit from the mandoline’s precision, producing thin sheets that can be used as low‑carb wraps. For leafy greens, the julienne attachment creates fine ribbons—think carrot‑like slivers of kale—that add texture to smoothies or salads. The versatility stems from the interchangeable blades and the ability to fine‑tune thickness, making the mandoline a one‑stop shop for most kitchen prep tasks.

Chefs in high‑volume restaurants often favor industrial slicers, but the OXO mandoline holds its own in smaller, boutique settings. Its quick blade swaps and precise thickness control allow line cooks to prep salads, garnishes, and thin‑cut potatoes in seconds. The durability of the stainless‑steel blades meets the daily wear of a busy kitchen, while the safety features reduce the risk of accidents during rush hours.

That said, the mandoline’s plastic base may not withstand the constant exposure to steam and heat found in a commercial dishwasher. Many pros keep a dedicated hand‑washing station for the unit and store it on a stainless‑steel rack away from the heat. When paired with proper care, the OXO mandoline can serve as a cost‑effective alternative to pricier commercial slicers, especially for establishments that value flexibility over sheer throughput.

Achieving restaurant‑quality potato chips at home hinges on slice uniformity. Set the thickness dial to the thinnest setting—about 1 mm—and feed a cold, washed potato onto the tray. The slicer’s serrated edge cuts clean, even rounds that fry evenly, preventing the dreaded soggy center.

After slicing, rinse the chips in cold water to remove excess starch, pat dry, and toss with a light coating of oil and sea salt. Fry in batches at 350°F until golden, or bake at 400°F for a healthier version. The key is to keep the slices moving in the oil so they don’t stick together; the mandoline’s consistent thickness eliminates the guesswork and yields a crunch comparable to a chip‑shop’s product.

If you prefer flavored chips, add garlic powder or smoked paprika to the oil before tossing the slices. The mandoline’s precision ensures each piece carries the seasoning evenly, delivering a professional finish without a deep‑fryer.

The OXO mandoline is stocked at major retailers like Amazon, Target, and Williams‑Sonoma, as well as specialty kitchen stores. When shopping online, verify the model number (usually “OXO Good Grips 2‑in‑1 Mandoline”) to avoid knock‑offs that lack the safety latch. Look for listings that include the full blade set—serrated, julienne, and shredder—since some budget bundles omit the shredder.

In‑store purchases let you feel the hand guard’s ergonomics and test the thickness knob’s resistance. If you buy from a marketplace, check the seller’s return policy and read reviews for any recurring quality issues, such as loose knobs or missing safety clips. Buying directly from OXO’s website often grants access to extended warranties and replacement parts, which can be handy if you need a new blade down the line.

Even the best blades lose their edge after months of heavy use. A quick way to test sharpness is to run a slice of tomato through the mandoline; if the blade tears rather than cuts, it’s time for maintenance. Lightly run the blade across a ceramic honing stone at a 20‑degree angle, using short strokes to avoid overheating. For the serrated blade, a fine‑grade sharpening stone works best—focus on the teeth, not the flat surface.

After honing, wipe the blade clean and re‑oil it with a food‑grade mineral oil to prevent rust. Store the oiled blade in a dry environment; moisture is the enemy of stainless steel. Regular maintenance—once every 8‑10 weeks for home cooks, more often for professionals—keeps the mandoline delivering restaurant‑grade slices without the need for costly replacements.