OXO V-Blade Mandoline Slicer


Please help support our ability to produce these reviews by purchasing your equipment through one of our trusted affiliate retailers. The OXO Good Grips V-Blade Mandoline Slicer is available at Amazon and Sur La Table for approximately $40.

Design & Operation

The OXO V-Blade Mandoline slicer offers a great amount of functionality and user-friendly features which make it an appealing model for first time mandoline users. The unit is constructed of hard, white plastic and features a cutting surface that measures 3 5/8″ (9.3cm) wide.


The Oxo shown with the fine julienne teeth installed in front of the slicing blade.

Like the OXO Mandoline, the V-Blade Slicer makes use of a user-friendly control knob on the side of the unit. In the case of the V-Blade Slicer, the knob easily adjusts the thickness of slices to 6mm (1/4″), 4.5mm (3/16″), 3mm (1/8″), and 1.5mm (1/16″). The knob can also be set to the lock position, which raises the platform to a non-cutting position, and to unlock, which allows access to the blades stored within the unit’s frame.


The crinkle-cut blade shown installed is marked with the two depth options (4.5mm and 6mm) available for that blade.

All of the depth settings can be used for regular slicing. For operations using the the crinkle-cut blade (shown installed above), or one of the two julienne blades, which are mounted in front of the slicing blade, the appropriate depths are indicated by color coded marks. When using the larger julienne blade, the depth is set to 4.5mm; when using the smaller, the depth should be set to 3mm.

Oxovbladeintro3cropWhen the control knob is shifted to the unlock position the OXO frame comes apart into two main pieces; the julienne blades are stored underneath the upper part of the cutting deck (above right), while the crinkle cut blade is stored underneath the lower section of the cutting deck.

Performance Tests

The V-blade handled potatoes very well at 6mm, 4.5mm, and 3mm, where slices were clean and consistent, though some bore ‘shear marks’ down their centers. At 1.5mm, the OXO produced translucent shavings that had become inconsistent edge-to-edge. We found that compared to the top performing mandolines (and hand held slicers), this model required slightly more pressure to pass potatoes through the blades.

From left, 6mm, 4.5mm, 3mm, and 1.5mm slices.

From left, 6mm, 4.5mm, 3mm, and 1.5mm slices.


Only light-to-moderate force was required to pass the zucchini through the V-shaped blades.  We found that zucchini slices–especially on thicker settings–had ‘shear marks’ roughly down their centers. However, results were very good, except for the 1.5mm setting, where we observed some broken edges.

From left 6mm, 4.5mm, 3mm, and 1.5mm slices.

From left 6mm, 4.5mm, 3mm, and 1.5mm slices.


We observed that moderate pressure was required to feed the tomatoes through the blades. At 6mm and 4.5mm, almost all slices were intact edge-to-edge. At 3mm, the OXO produced a fair amount of torn edges: the unit was not capable of slicing at the 1.5mm setting.

6mm, 4.5mm, and 3mm slices from left to right.

6mm, 4.5mm, and 3mm slices from left to right.


We felt that the lack of continuous adjustment, in this case an option between 1.5mm and 3mm hampered the OXO on this test. Processing was effortless at the 3mm setting, but we found that the ribbons might be a bit on the thick side for certain applications. On the other hand, the 1.5mm setting produced extremely fine shavings: processing even a quarter cabbage at this setting was a time consuming process and a considerable amount of moisture was given off.

3mm slices on the left and 1.5mm on the right.

3mm slices on the left and 1.5mm on the right.


The slices produced at the second to thickest setting of 4.5 were good, although a fair number of slices had torn edges. Unlike some of the top performers, the OXO did not cut through the seeds but dislodged them from the fruit. At the 3mm setting, we did not get acceptable results.

Slices produced at the 4.5mm setting.

Slices produced at the 4.5mm setting.

Julienne/French Fry

The large julienne blade is used with the depth setting at 6mm, while the small blade is used at 3mm to produce perfectly square sections. We found that moderate-to-heavy force was required to feed the potatoes through the julienne teeth, especially. However, the result was very uniform and there was very little waste.


Large (6mm) julienne on the left; small (3mm) on the right


A channel on the underside of the OXO hand guard allowed carrots to be secured by the metal prongs. We found that heavy force was required to feed the carrots through the fine julienne teeth. Results were good to very good, although we did notice that the cut surfaces were rough in texture. Click here for a comparison of how different mandoline models fared in the julienne test.


Crinkle Cut
Potatoes: Very Good

The OXO waffle blade offers two depth options, 6mm and 4.5mm.  We found that moderate-to-heavy pressure was required to pass potatoes through the blades.  Results at 6mm were excellent, while at 4.5mm many slices had an uneven ‘trailing edge’.


Safety Features

The OXO is extremely well designed from a safety perspective, featuring rubberized surfaces on the handle and feet which make the unit extremely stable during operation, as well as a hand-guard which was effective for processing all types of produce.

During our testing, we found that the single greatest factor in determining mandoline safety was the degree of force required to feed produce through the blades.  On most tasks the OXO

As with all mandolines, we recommend the use of a cut-resistant glove.  Two commonly available models are made by Microplane, and Victorinox.

  • lots of cutting options, including two julienne thicknesses and a crinkle cut blade
  • space friendly fold-up legs and on-board part storage
  • effective hand guard
  • uneven slicing performance
  • considerable user force required for some tasks
  • on board part storage makes clean up time consuming
  • limited depth options an issue for certain tasks

The OXO V-Blade Mandoline Slicer offers lots of cutting options generally good, if not stellar performance for around $40.

The OXO turned in solid performance overall, but it failed to produce results that stood out in any individual test.  In particular, we found that we needed to use considerably more pressure when slicing with the OXO than we did with either the Borner V-slicer or Benriner Mandoline.  As a result, we felt that the quality of the cut surfaces was rougher, and the user was also exposed to greater hazard, two reasons that we consistently downgraded the unit’s performance rating.  The unit’s performance with soft-skinned tomatoes and tough-skinned lemons was noticeably inferior to some of the top performing models.

The OXO’s depth adjustment knob is a user friendly and time saving feature.  However, we found that in some cases the lack options in between became a real issue.  When slicing cabbage, we thought the 3mm option was too thick and were limited to 1.5mm which was a bit too thin.  We were also not able to produce perfect tomato slices at either of the two finer settings, meaning that users desiring pristine slices may have to settle for relatively thick 4.5mm discs.

Finally, the ‘transformer-like’ design of the OXO is an incredible space saver, but we found that it made the unit a lot harder to clean than simpler designs.  Having the extra blades stored underneath the cutting surface means that in many cases they wind up having to be cleaned as well, even if they haven’t been used for a particular task.

Not Recommended