Home › Home & Kitchen › Kitchen & Dining › Kitchen Utensils & Gadgets › Mandoline Slicers How to Clean a Mandoline Published: July 9, 2026 · Updated: July 9, 2026
Photo: Alabama Extension CC0 1.0 Source
Rinse it straight after use before food dries on, then clean the blade area with a brush — never a bare hand or a bunched sponge — keeping your fingers well away from the ultra-sharp edge. Air-dry it fully before storing so the blade doesn't rust, and use the hand guard while slicing so it stays clean and you stay safe.
Recommended Rinse immediately, brush the blade (never bare-handed), dry fully — a mandoline blade cuts deeper than a knife — A mandoline's blade is razor-sharp and set flush in the frame, so the whole risk in cleaning is reaching across it with a hand or a soft sponge that catches and slices, and the fix is to let a brush do the work. Rinse the slicer under running water right after you use it, before starch and juice dry into the blade and channels, which is when it gets both dirty and slippery. Use a washing-up brush or a vegetable brush to scrub the blade and the underside, always stroking along the edge and from the back, never wiping a fingertip or a gathered sponge across it. If your model dismantles, take out the blade and inserts to wash each piece — many are dishwasher-safe, but check, as hot cycles can dull cheaper blades over time. Rinse off all soap and, crucially, dry it completely with a towel or by air before storing, because trapped water rusts carbon-steel blades and spots stainless ones. Store it with the blade guarded or folded, and always slice with the hand guard or a cut-glove so food debris and fingers both stay off the edge.
