They come with different inserts for julienne slicing, thick slicking, and chopping and dicing. All the metal is on the blade, not on the inserts. The inserts act as rails, guiding the food underneath the blade to produce the kinds of cuts you want. You snap the insert into place. The food comes out underneath.
Some have holders that you hold the food with while slicing it, to keep your hand away from the blade. Generally these are called “safety holders.” The blades are very sharp and when you’re not paying attention, it would be easily to slice your fingers or fingertips off. Some people find it very hard to make long vegetable sticks using the safety holders.
If something gets stuck between the board and the blade, don’t ever try to push it out with one of your fingers.
You can get a stand or a caddy (varies by brand) to go with it, in which to store the slicer and all the accoutrements with it.
You can use a V-Slicer to:
- slice tomatoes, mushrooms, make onion rings, slice potatoes for scalloped potatoes;
- shred cabbage, dice potatoes and tomatoes;
- make chopped onion in seconds with a chopping insert;
- slice lemons, make veggie sticks of carrot and zucchini, make French fries.
You cannot make ridged French fries with a V-Slicer.
To clean, just rinse with water, or use hot soapy water with a brush for messy jobs. Don’t soak the board with the blade in water. While washing it (or fishing for it in a sink of water), be very mindful that there’s a sharp blade attached to it. Don’t put it in a dishwasher. Heating elements can melt it, and the metal might rust. Some inserts from some brands are marketed as dishwasher safe.
Some coloured vegetables such as sweet potatoes may stain the plastic.
You will need some practice to get up to speed.