This is from a consultant somewhere named Erin:
 
THE NEW MANDOLIN~I LOVE IT!
 
I admit it, I loved the Vario Slicer, but back on October 17th 1996, I
cut my middle finger so Severely (note the word Sever is in there...) I
haven't been the same. Neither has my middle finger since there was nerve
damage....
 
When the USG came out, I went at it with the best intentions. However, I
found myself constantly losing feet on the thing, placing it over a bowl
never worked for me, and overall, it was one of those things that when I
occasionally demo'd it at a show, everyone was turning away in horror
because my confidence was akin to trying to hand feed a filet mignon to a
grizzly bear, I just couldn't sell the sizzle, it was always a fizzle.
 
So when the new Mandolin came out, I was more than reticent to attempt to
bond with this new slicer of death. How surprised am I that I love it!
 
First of all, it is properly named! Gives the tool much more credibility.
I went on the Williams-Sonoma website, and the Mandolin that most closely
matches ours, except it is in Stainless, prices out at 99.95 and then
they charge another 30 bucks for the guard (long pusher attachment) like that
is a luxury rather than an essential.
 
Here is how I fell in love with this tool. Which by the way, I have
affectionately named Mandy Mandolin, we're buddies now, I needed to make
friends..........
 
I got myself a 10lb bag of red potatoes from Costco for 3.99. Off I went.
 
First up, if anyone thinks of using this item with sliding mechanism
(still don't know the term~doo hicky didn't seem professional...) they are
crazy!
 
Pop in a blade, slide the guard to the top of the slicer, and open up the
stand. (Thank you Pampered Chef for a Free Standing Slicer!)
 
You will notice that the guard rests above the blade, also, the blades
are all flush until you push the guard past the blade. What a great safety
feature. Even I am safe.

Now, lets fire up this puppy. The trick I think is working with the
guard, and all the pressure should come from your thumb that should rest on the
curve. The base of your middle finger and the top part of your palm will
be enough to apply pressure as you move the guard back and forth. Remember,
push from your thumb. That is how it works best with minimal work on your
part.
 
I had everyone in my family bang out a potato with whatever blade they
wanted to use. Everyone loved it. I popped in half of a red onion,
perfection. I put in half of a kosher pickle, kapow!
 
For shows, I plan on bringing a handful of red potatoes and encouraging
the guests to try it themselves. I think it's grate! (Get it? WACCA WACCA)
 
Come on you guys, storage, look how flat that thing folds up! Look how
the case can slide onto the rails for groovy storage! Now that is great
design!
 
So try it out - you will fall in love! You have a few weeks to perfect
your skills and make a new friend.
 
Warm Regards,
 
erin
 
I found what she said to be true. When we practiced with it at our recipe
-o-rama using a zuchinni, less pressure is helpful. The thumb pressure
seems the best description of how to.
 
I had a easier time when i took the food holder apart and then added the
food and then placed the pushing part back in.
 
Eileen Paul, Director and Trainer