A blade twice the width of the Spartan Peeler, made for wide, thin slices. Think zucchini lasagna, roll-ups and cheese shavings.
Before you start
- Take the cap off. Hold the top and bottom of the cap and pull it straight off.
- Hold it close. Keep the handle close to the food. The closer it is, the more evenly the blade glides.
- Pull the full length. Lay the food on a cutting board and pull the blade across with even pressure.
Long slices
- Set the blade flat on top of cheese, chocolate or butter and pull straight across for thin shavings.
- Halve vegetables lengthwise and run the blade down the full length.
- Make sheets for lasagna and roll-ups, pickle slices for sandwiches or veggie chips.
Great for: zucchini, eggplant, pickles, cold cheese and butter.
Hand mandoline
- Hold the Slicer blade side up in your non-dominant hand.
- Move the vegetable across the blade in short, quick strokes.
- Push a fork into the end to keep your fingers clear.
Great for: cucumbers, carrots, potatoes and radishes.
Pro tips
- Press down evenly along the whole blade.
- Keep cheese cold for the cleanest shavings.
- Hold the food flat with one hand and pull toward your slicing side.
Safety and care
- Spartan blades are Japanese-design stainless steel and very sharp. Keep fingers clear.
- To put the cap back on, line the blade up straight with the handle. Holding the cap lengthwise, set it over the blade until it sits snug.
- Hand wash with warm water, a drop of dish soap and a small bristled brush. Your tools are dishwasher safe, but the heat and detergent dull the edge over time.
- Dry with a flat, non-looped towel, or air dry on a dish mat. Make sure it's fully dry before the cap goes on.
More tips in How to care for your Spartan tools.
