Matfer Professional Mandolin
mandolin frame and safety guard/pusher are made of heat resistant,
non-porous composite fiberglass.
blades are crafted from high carbon stainless steel. As with professional
quality knives, they may require sharpening.
mandolin and blades are durable and dishwasher safe.
warranty, limited to defects from manufacturing.
Identifying the parts
1. Slicing Blade - One edge is
straight and the opposite edge is fluted (serrated). Held in place on a flat
bed by a knurled knob (5.).
2. Safety Guard / Pusher - Hold by the
knob. Point arrows toward direction of blades. Spikes underneath hold food
in place. Elongated edges help to keep it aligned on mandolin.
3. Julienne Blades - Stainless blades
embedded in hard fiberglass base. They slide onto the mandolin from the
4. Guiding Plate - 3-7/8" wide stainless
steel plate adjusts for thicknesses up to 3/8" (10 mm.) with the knurled
knob underneath it. The measuring gage on the side of the body is graduated
by 1/8" and 1 mm. Plate is hinged for easier cleaning and for removal of
julienne and slicing blades.
5. Slicing Blade Knurled Knob - Holds
the slicing blade in place. Unscrew it to loosen blade, the push up on the
knob to lift the blade for turning from straight edge to fluted edge, or for
Model 2000 Guard/Pusher
Model 2000-S Guard (2) and Pusher (8)
The Safety Guard / Pusher
CLICK IMAGE TO ENLARGE
Hold it by its large knob to move the food up and down the mandolin.
Spikes underneath keep the food securely on the pusher as you slide it
against the blades.
There are two arrows on the pusher. Always make sure that these arrows are
pointing down the face of the mandolin, toward the blades.
The pusher is designed so that it will not touch the blades as you slide it
up and down the face of the mandolin.
vegetable/fruit to fit the width of the pusher (3-7/8" max.).
Trim tips and stems for
Press the vegetable/fruit
onto the pusher so that the spikes pierce it.
To make slices, hold the
knob on top of the pusher and slide down the mandolin, over the slicing
pressure on the pusher so that the spikes continue to grab the
Adjusting the Thickness
CLICK IMAGE TO ENLARGE
The knob beneath the guiding plate adjusts the thickness. Rotating this
knob either raises or lowers the upper guiding plate, creating thinner or
For thinner slices, turn
the knob beneath the guiding plate counterclockwise.
For thicker slices, turn
the knob beneath the guiding plate clockwise.
The gauge indicator, located on the side of the mandolin frame, allows you
to consistently measure the thickness of each cut. 1/8" or 1 mm graduations.
Choosing a Blade
-SLICING BLADE - This is the mandolin's
main blade and features a straight edge for basic slicing and a serrated
edge for crinkle and waffle cuts.
When handling the blade,
hold it by its knurled knob, or by its sides. Never hold it by the cutting
edges, as they are sharp and can easily cut.
The straight edge of the slicing
blade is ideal for slicing a variety of foods from carrots and cabbage to
lemons and potatoes.
For straight cuts, place
the vegetable/fruit either endwise or lengthwise onto the pusher.
Secure the blade by
tightening its knurled knob, underneath.
For more consistent
slices from smaller vegetables, such as radishes and mini-carrots, you may
want to tighten the knob at the higher position, which will shorten the gap
between the upper guiding plate and the slicing blade.
The serrated edge of the slicing
blade creates crinkle and waffle cuts, and is easy to use with any
A crinkle cut requires
only one pass over the blade.
For a waffle cut, the key is to adjust the height of the guiding plate so
that the slices are only slightly thicker than the serrated edge of the
Once you adjust the
thickness, make a pass over the blade.
rotate the vegetable/fruit 90° and make a second pass to
complete the cut. This rotation will create an opposing crinkle cut on each
IMPORTANT: When making waffle cuts, you cannot use the pusher. So we
strongly recommend that you...
Work with longer sections
of vegetables to keep your hands far away from the slicing blade. As
vegetables get short, put them aside for other uses.
Do not attempt to cut too
Always pay close
attention to what you are doing: the blades, including the serrated blade,
are very sharp!
-JULIENNE BLADES - The three julienne
strips that come with the mandolin have the following thicknesses: 1/8",
3/16" and 3/8". The more "teeth" on the blade, the thinner the sticks.
Only use julienne blades
with the straight edge of the slicing blade. Do not use them with the
Always hold the julienne
blades by their handle for safety.
First cut the
vegetables/fruit in sections corresponding to the desired length of the
julienne strips (approximately 3" to 6").
For julienne cuts, place
the vegetable/fruit lengthwise into the pusher.
Choose a julienne blade
and insert it, teeth side up, into the slot on the mandoline frame.
Be sure to insert it all
the way into the slot. You will feel it lock in place.
After use, clean each
blade carefully, then place it back in the box for safe storage.
The Matfer Professional Mandolin is guaranteed to be free of defects from
manufacturing. Should any part prove to be defective within 2 years from the
date of purchase (keep your receipt in the box), you can return the part to
the place of purchase for repair or replacement.
This is a professional cutting tool, and it is your responsibility to
maintain safe practices while using, cleaning and storing the mandolin.
The Matfer Professional Mandolin is made in France by Matfer
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9, 11 rue du tapis vert
93260 LES LILAS
·Tél : 33(0)1 43 62 60 40
·Fax : 33(0)1 43 62 50 82
Matfer Inc. U.S.A
16300 Stagg street
Van Nuys, California 91406
·Tel : (818) 782-0792. Toll free : (800) 766-0333
·Fax : (818) 782-0799
Eurochef Asia Ltd
5/F & 9/f, unit C, Johnson industrial building.
340, Kwun Tong road.
Kwun Tong. Kowloon. HONG-KONG
·Tel : (852) 2753 5626
·Fax : (852) 2753 5690