Procedures:You'll need some practice with your mandoline before you master the technique, but once you get it, they’ll be no stopping you. For the best results, only attempt to cut firm, crisp fruits and vegetables. Use the mandoline when you need a large quantity of paper-thin slices of one or more firm fruits, such as apples, pears, or plums for galettes, pies, and tarts. It also makes quick work of slicing potatoes for scalloped potatoes and pommes Anna, onions for onion soup, and all kinds of vegetables for gratins. Never use the mandoline without the combination food holder–finger guard.