1. What Is the OXO Chef’s Mandoline Slicer 2.0?

Ask any kitchen equipment expert which mandoline they’d recommend for someone who wants maximum versatility without a steep learning curve, and the OXO Good Grips Chef’s Mandoline Slicer 2.0 is likely to be the first name they mention. It’s the mandoline that America’s Test Kitchen ranks as the most user-friendly model available — and with good reason.

Originally introduced by OXO in 2004 when the brand launched its first mandoline slicer, the 2.0 represents a refined evolution of that design. OXO has spent two decades studying how home cooks actually interact with mandoline slicers — where they struggle, where they hesitate, what makes them nervous — and engineered the 2.0 to remove every friction point it could find.

The result is a mandoline that offers 21 different cut configurations, a clearly calibrated dial marked in both millimeters and fractions of an inch, a spring-loaded food pusher that genuinely holds produce securely, dual-sided Japanese stainless steel blades, rubber-coated kickstands for countertop stability, and a body that folds flat for compact storage. In 2026, it remains one of the best-selling and most-reviewed mandolines in its price class worldwide.

2. About OXO: Designing for Usability Since 1990

OXO was founded in New York in 1990 with a singular mission: design kitchen tools that work better for more people. The brand’s founding inspiration came from a simple observation — existing vegetable peelers were uncomfortable and hard to use for people with limited hand strength or arthritis. OXO’s original Good Grips peeler with its thick, ergonomic handle changed the category and became a design icon.

That founding philosophy — Universal Design, making tools that work for everyone — has guided every OXO product since. The company’s products are tested on diverse user groups, including elderly users, people with physical limitations, and complete beginners, before going to market. This explains why OXO tools consistently win praise for intuitiveness that other brands miss.

In the mandoline category specifically, OXO has a longer history than most people realize — over 20 years of iteration since their first mandoline launched in 2004. The Chef’s Mandoline 2.0 is the culmination of those two decades of refinement, incorporating lessons from thousands of user interactions into a tool that genuinely feels designed rather than just assembled.

3. Full Specifications

4. Good Grips vs. SteeL: Which Version to Buy?

OXO sells two variants of the Chef’s Mandoline 2.0. The core mechanics — blades, cutting capability, dial system, and food pusher — are identical. The difference is primarily in body material and aesthetics.

Our recommendation: For most home cooks, the Good Grips version delivers 100% of the functionality at a lower price. The SteeL version is worth considering if aesthetics and a premium all-metal feel matter to you, or if you’re buying as a gift for a style-conscious cook.

5. Design & Build Quality

The OXO Chef’s Mandoline 2.0 is immediately recognizable as a product that has been carefully thought through. This is not a tool where you need to figure out how to use it — it communicates its functions clearly through every design element.

The Calibrated Thickness Dial

This is the feature that consistently wins the most praise from reviewers and buyers. Rather than the vague, unmarked screw adjustment found on Japanese mandolines like the Benriner, the OXO uses a soft, easy-turn dial marked in both millimeter and fractional-inch increments. You can dial in precisely 1mm, 2mm, 3mm, or 1/16″, 1/8″, 3/16″ — and because the settings are clearly marked, you can replicate them exactly from session to session. This is invaluable for recipes that specify exact slice thickness.

The Top-View Indicator Window

A deceptively simple but genuinely clever feature: a window cut into the top of the body lets you see your current thickness and blade setting at a glance while you’re working. No need to flip the mandoline over or look at the underside — the setting is visible from your normal working position above the tool.

The Runway Surface

The stainless steel cutting surface is textured rather than smooth. This subtle detail prevents wet or slippery produce (tomatoes, cucumbers, citrus) from sliding unpredictably as it passes over the blade — a safety improvement over smooth runways that many competitors still use.

The Kickstands & Stability

Two rubber-coated foldable kickstands prop the mandoline at a comfortable working angle on the countertop. The non-slip rubber feet grip the counter securely, and the tool’s relatively substantial weight (about 3.5 lbs) adds to its stability during vigorous slicing. America’s Test Kitchen specifically praised this as keeping the mandoline “superstable on the counter.”

Storage & Form Factor

Unlike the Super Benriner, which is compact by design, the OXO is a larger tool. It measures nearly 18 inches in length when deployed. However, it folds flat when not in use — the kickstands collapse, the food pusher clips to the underside, and the whole assembly can be stored upright in a cabinet. It’s not quite drawer-friendly, but it stores easily in a cabinet or pantry.

6. All 21 Cuts Explained

The headline number — 21 different cuts — is real, though it reflects the combination of multiple blade types across multiple thickness settings rather than 21 entirely distinct blade configurations. Here is how those 21 cuts break down.

7. Performance Review: Real-World Results

America’s Test Kitchen, one of the most rigorous kitchen equipment testing organizations in the world, ranked the OXO Chef’s Mandoline 2.0 as their #2 mandoline overall — and their top pick specifically for ease-of-use. That ranking comes with important nuance worth understanding.

Slicing Soft Produce

The OXO handles soft and medium-firm produce — cucumbers, tomatoes, zucchini, fennel, mushrooms — with excellent results. The angled Japanese steel blade and the textured runway work together to produce clean, consistent slices across a wide range of thicknesses. For most home cooking applications — potato gratins, cucumber salads, onion rings, apple chips — the OXO performs flawlessly.

Slicing Dense & Fibrous Produce

This is where honest nuance matters. ATK noted that the OXO’s blade, while very capable, is not quite as sharp as the Super Benriner’s hand-finished Japanese blade. On very fibrous produce — raw celery root, thick sweet potato, daikon — the OXO can occasionally choke where the Benriner powers through. For the vast majority of common home cooking vegetables, this difference is imperceptible. Only cooks who regularly work with extremely dense root vegetables will notice it.

Julienne & French Fry Performance

The built-in julienne and French fry blades are a genuine convenience advantage over the Benriner’s separate-insert system. Because they’re integrated into the mandoline body, there’s no risk of losing them or fumbling with small components. However, the OXO’s julienne comes in only two preset widths (thin julienne and French fry thickness) — you cannot vary the julienne width the way you can combine different julienne inserts on the Benriner.

Waffle & Crinkle Cuts

This is where the OXO has no meaningful competition at its price point. The integrated dual-sided wavy blade for crinkle and waffle cuts is unique, and the results are genuinely beautiful. Waffle-cut cucumber rounds for a party platter or crinkle-cut potato chips are things that no other comparably-priced mandoline can produce consistently.

Slice Consistency

The calibrated dial is the OXO’s strongest asset here. Because you can dial in an exact thickness setting and the dial holds that position firmly during use, slice-to-slice consistency is excellent. This is meaningful for dishes where uniformity affects cooking results — potato gratins, for example, where inconsistent thickness leads to some slices undercooking while others overcook.

8. Safety Features Breakdown

Mandoline safety is a genuine concern — ER visits from mandoline-related lacerations are common enough that this topic deserves serious attention. The OXO Chef’s Mandoline 2.0 has the most comprehensive safety design of any mandoline in its price class.

🛡️ Spring-Loaded Food Pusher

The most innovative safety feature on the OXO is its spring-loaded food holder with a wide outer rim. Unlike the basic spike-grip guard on the Benriner, the OXO’s pusher uses a spring mechanism to maintain constant downward pressure on the food, advancing it through each slice automatically. This means your fingers never need to come close to the blade — the spring does the pushing work. America’s Test Kitchen called this “innovative” and credited it with doing “a great job of protecting our hands.”

🔒 Hidden Blade When Not in Use

The unused side of the dual-sided blade is hidden behind a safety cover when not in active use. Similarly, the julienne blades have a safety cover when the julienne function isn’t selected. This prevents accidental contact when reaching across the mandoline or when setting it down.

📐 Rubber-Coated Kickstands & Non-Slip Feet

The mandoline’s stability during use is a safety feature in itself. A mandoline that shifts or slides on the countertop is a mandoline that causes accidents. The OXO’s rubber-coated kickstands and wide-set non-slip feet keep it locked in position throughout even vigorous slicing sessions.

⚠️ One Honest Limitation

The spring-loaded pusher, while innovative, has received some criticism in user reviews for its strong spring tension. Some users find that small or awkwardly-shaped produce can be pushed out of the holder rather than held securely. For very small vegetables — short carrot stubs, cherry tomatoes, small shallots — a cut-resistant glove is still strongly recommended as a backup safety measure.

9. Performance Score Breakdown

10. Pros & Cons

11. OXO Chef’s Mandoline 2.0 vs. Top Competitors in 2026

Understanding where the OXO fits in the broader mandoline market is essential for making the right buying decision. Here’s a detailed comparison against the most popular alternatives.

The OXO and Benriner Super Slicer are the two clear leaders in the home mandoline category, but they serve different buyers. The OXO wins on ease-of-use, versatility, safety, and the unique waffle/crinkle cut capability. The Benriner wins on blade sharpness, compactness, and price. Choosing between them is really a question of what matters most to you.

12. Who Should Buy It?

✅ The OXO Chef’s Mandoline 2.0 Is Perfect For:

• Home cooks who want maximum versatility — 21 cut options including waffle cuts is genuinely impressive for one tool
• Anyone who values intuitive operation over raw performance — the calibrated dial and indicator window make this the most approachable mandoline available
• Safety-conscious cooks — the spring-loaded food pusher is the best finger-protection system on any home mandoline
• Bakers and cooks who follow precise recipes — exact thickness settings in mm/inch increments let you match recipe specifications exactly
• Cooks who entertain — waffle-cut vegetables and crinkle-cut garnishes elevate presentation in ways no other home tool can match easily
• Beginners and intermediate cooks — the OXO’s design was explicitly tested with beginners; it’s the safest path into mandoline slicing for the uninitiated
• Households with multiple cooks of different skill levels — when multiple people use the same tool, the labeled dial and intuitive controls reduce the chance of errors

⚠️ Consider an Alternative If:

• Blade sharpness is your absolute top priority — the Super Benriner’s hand-finished Japanese blade is sharper on tough, fibrous vegetables
• You need something compact enough for a small kitchen drawer — the OXO is larger than flat-profile Japanese mandolines
• Budget is your primary constraint — at $100–$130, it’s the most expensive option in this comparison
• You mainly do professional-volume prep work and prioritize speed over safety features

13. How to Use It: Step-by-Step Guide

1. 1
   Set up on a stable surface. Deploy the rubber-coated kickstands until they click into their open position. The mandoline should sit at a comfortable angle, securely gripped by its non-slip rubber feet. Place a bowl or sheet pan underneath the discharge end to catch your sliced food.
2. 2
   Select your blade. For straight slices, no blade insert is needed. To use the wavy blade, rotate the main body so the wavy side faces up (this is the dual-sided blade). For julienne or French fry cuts, press the integrated blade selector to the appropriate position. Check the indicator window from above to confirm your selection.
3. 3
   Dial in your thickness. Turn the soft dial to your desired setting — the calibrated markings are clearly visible. For cucumber salad, 1–2mm works beautifully. For potato gratins, 3mm is a classic choice. For chips and crisps, 1mm or under. For French fries, push the thickness dial toward its maximum and use the French fry blade.
4. 4
   Load the food pusher. Fit your vegetable or fruit into the spring-loaded food holder, pressing the spikes gently into the food to grip it. The wide rim and spring mechanism will hold it in place. For round items, press the spikes in firmly before releasing — the spring should push down with consistent pressure.
5. 5
   Slice with smooth, steady strokes. Push the food holder down the runway with a fluid forward stroke, maintaining light downward pressure throughout. The spring mechanism advances the food automatically; your job is directional guidance. Avoid jerky motions — smooth, consistent pressure produces the most uniform slices.
6. 6
   For waffle cuts, rotate 90° between passes. Make one forward stroke to produce a crinkle cut slice. Remove that slice. Rotate the food 90° in the holder. Make another forward stroke. The cross-cut produces the classic waffle grid pattern. Repeat for each slice. Practice makes the rotation feel natural after a few attempts.
7. 7
   Stop when produce gets small. When the vegetable is reduced to a stub too small for the food holder, stop. Use a knife for the final piece or reserve small stubs for stocks and soups. Never push produce directly without the holder — the blade will not distinguish between a vegetable and a fingertip.

14. Cleaning & Care

One of the OXO’s practical advantages over the Benriner is its partially dishwasher-safe construction. Here’s the breakdown:

What Is Dishwasher Safe

The main mandoline body (frame, runway, dial mechanism, kickstands) and the food holder/pusher are all top-rack dishwasher safe. This is a genuine convenience that makes post-cooking cleanup significantly faster than the fully hand-wash-only Benriner.

What Must Be Hand-Washed

The blades — including the main dual-sided blade and the julienne/French fry blade — must be hand-washed only. Dishwasher heat and detergent will accelerate edge degradation over time. Use a soft brush with warm soapy water, and always brush along the blade edge (not across it) to avoid dulling the cutting edge with abrasive scrubbing.

Safe Blade Removal

When removing blades for cleaning, use the provided tool or grip the blade by its non-cutting edges only. Never reach bare-handed across the cutting edge to lift or reposition a blade. If the blade is stuck, use a folded kitchen towel as a grip buffer.

Preventing Staining

Like all plastic-bodied mandolines, the OXO’s frame can absorb staining from high-pigment vegetables like beets, turmeric, and carrots. Rinse immediately after use with hot water to minimize staining, and a baking soda paste will remove most discoloration if it does occur.

15. Frequently Asked Questions