Any tips about what is the best thickness of blade to use for that would be?
Btw, I also have a new mandoline manual vegetable slicer that might be useful...
P.S. Fwiw, this is the mandoline I have: "Zyliss Folding Mandoline"
I've only used it a few times so far, but it is
a) slightly easier to clean, taking up less space on the drying rack etc., so long as you do so soon after use. [not much in it, mind you!]
b) Also it can produce much more *precisely* chopped results -if that's important to you. For example you can easily create rather beautiful paper-thin slices of veggies, that would be extremely difficult to produce even with a very sharp carving/kitchen knife. These slices are rather tempting to eat raw... Whereas the Dualit thunders through veggies at very high speed but doing so rather coarsely.
On the down-size, being hand-driven, the mandoline is of course nothing like as fast as a food processor.
PPS. Btw, the other irritation is that I am finding that on most of the blades, because they dont have a vertical lip on the disk to catch them, unprocessed veggies can all too easily slip out past the processing disks ending up in the bowl. Anyone else having that problem?