For breakfast, I like to make oven potatoes, but I used to get frustrated for a few reasons:1. My knife skills weren't great.2. As a result, my cuts were always uneven.This meant that the cooking times for my potatoes were always uneven.Some of my potatoes would come out undercooked and hard, while others came out wonderful and soft. If I left them in for a longer period of time for the bigger cuts to cook, the thin ones would get rubbery and a little dry.I always had to take out the thin pieces before the thicker ones cooked, which meant that the temperature of the food would be uneven as well.I can't believe that after all these years, I have now decided to get a mandoline slicer. You can choose from a variety of settings and thicknesses; I always keep it between 2-3 (which, yes, you can put it between numbers to give it more customizability), and I haven't had issues with uneven cooking for my potatoes since then.Now, I am able to make oven potatoes every single day for breakfast (I'm pregnant, so I'm always craving them now), and it's been such a breeze chopping them. I don't struggle, it isn't hard to cut, and it's very simple to assemble and take apart.It comes with a brush to clean the blade as well, which is nice. The best part is that you don't have to worry about accidentally cutting your fingers like with other mandolines that involve you moving the potato manually to get a cut.There's a suction at the bottom of the mandoline to keep it in place so it doesn't slip and slide everywhere, and it flattens for easy storage.I don't know what else I can say to convince you to get this product other than it's great. I wish I would have gotten it sooner; it would have saved me a lot of hassle trying to properly cut thinly sliced potatoes without accidentally making them see-through or thick on one side of the slice and thin on the other. :')
