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Vogue
Vogue Mandoline Slicer with Interchangeable Blades
£51.11(£61.33 inc VAT)
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The Vogue Mandoline is a hand-operated slicing tool designed for prep work in commercial kitchens. It accepts five interchangeable blades, allowing the user to switch between straight slices, waffle cuts, and julienne strips without needing separate equipment. The blade changes are straightforward, and the compact footprint means it sits neatly on a prep surface without occupying significant workspace.
In a kitchen environment, a mandoline like this earns its place during bulk vegetable prep — working through quantities of courgettes, cucumbers, potatoes, fennel, or beetroot at a consistent thickness that a knife rarely replicates reliably at speed. The waffle and julienne settings extend its usefulness into garnishes and presentation cuts, which makes it a practical choice for kitchens that need more than a basic straight slicer.
- Five interchangeable blades cover straight, waffle, and julienne cuts
- Compact size suits tight prep areas without taking up bench space
- Consistent slice thickness supports even cooking and portion control
- Straightforward to disassemble and clean after service
- Suitable for a wide range of vegetables and firm fruits
This is a manual tool — output is limited by the operator's pace, so it suits lower to mid-volume prep rather than high-throughput operations processing very large quantities. For kitchens running significant daily volumes, a bench-top electric slicer or electric mandoline may offer better throughput. For most small to medium sites, however, this handles everyday prep requirements well.
It is well suited to small restaurants, café kitchens, contract catering prep areas, or as a secondary prep tool in larger sites. If you are unsure whether it covers the cuts your menu requires, the team are happy to talk through what would work best for your operation.
Frequently asked questions
Is this mandoline suitable for high-volume prep in a busy kitchen?
As a manual tool, output is dependent on operator pace, so it is best suited to low to mid-volume prep work. Kitchens processing very large daily quantities of sliced vegetables would typically benefit from a benchtop electric slicer or mandoline instead.
What types of cuts can the five blades produce?
The included blades cover straight slicing, waffle cuts, and julienne strips. The blades can be used individually or in combination, giving a reasonable range of prep cuts from a single compact tool.
How should the blades be maintained to keep them performing well?
Blades should be cleaned carefully after each use — disassembling the unit fully allows thorough washing and prevents food residue build-up. Storing blades safely when not in use helps preserve the edge and avoids damage during handling.
£51.11(£61.33 inc VAT)
£51.11(£61.33 inc VAT)
The Vogue Mandoline is a hand-operated slicing tool designed for prep work in commercial kitchens. It accepts five interchangeable blades, allowing the user to switch between straight slices, waffle cuts, and julienne strips without needing separate equipment. The blade changes are straightforward, and the compact footprint means it sits neatly on a prep surface without occupying significant workspace.
In a kitchen environment, a mandoline like this earns its place during bulk vegetable prep — working through quantities of courgettes, cucumbers, potatoes, fennel, or beetroot at a consistent thickness that a knife rarely replicates reliably at speed. The waffle and julienne settings extend its usefulness into garnishes and presentation cuts, which makes it a practical choice for kitchens that need more than a basic straight slicer.
- Five interchangeable blades cover straight, waffle, and julienne cuts
- Compact size suits tight prep areas without taking up bench space
- Consistent slice thickness supports even cooking and portion control
- Straightforward to disassemble and clean after service
- Suitable for a wide range of vegetables and firm fruits
This is a manual tool — output is limited by the operator's pace, so it suits lower to mid-volume prep rather than high-throughput operations processing very large quantities. For kitchens running significant daily volumes, a bench-top electric slicer or electric mandoline may offer better throughput. For most small to medium sites, however, this handles everyday prep requirements well.
It is well suited to small restaurants, café kitchens, contract catering prep areas, or as a secondary prep tool in larger sites. If you are unsure whether it covers the cuts your menu requires, the team are happy to talk through what would work best for your operation.
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