The best way to clean a mandoline slicer is to rinse it immediately after use under hot running water, scrub with a stiff nylon brush, and dry it thoroughly. Avoid soaking or using abrasive pads, which can dull the blade and cause rust. This guide covers the safest methods for different mandoline types.

Quick Answer

Cleaning a mandoline slicer is straightforward but requires care to avoid cuts and damage. Use hot water, a brush, and dry immediately. Dishwasher use is not recommended for most models.

  • Best cleaning method: Rinse immediately under hot water, scrub with a stiff nylon brush or toothbrush, then dry completely.
  • Dishwasher safe?: Most mandolines are not dishwasher safe; hand wash only to protect blades and plastic parts.
  • How to remove stuck food: Use a toothbrush or a wooden skewer to dislodge bits from crevices and the blade guard.
  • How to disinfect: Wipe with a diluted vinegar solution (1:4 with water) or a food-safe sanitizer after washing.

Step-by-Step Cleaning Method

  1. Disassemble the mandoline. Remove the blade carriage, thickness adjustment plate, and any push guard. Refer to your manual for disassembly instructions.
  2. Rinse immediately. Hold parts under hot running water to flush away loose food particles. Hot water helps dissolve oils and sticky residues.
  3. Scrub with a brush. Use a stiff nylon brush or a clean toothbrush to scrub all surfaces, paying special attention to the blade edge (from the back, never the front) and the crevices where food gets trapped. For stubborn bits, use a wooden skewer or a plastic scraper.
  4. Wash with mild soap. Apply a drop of dish soap to the brush and scrub again. Avoid abrasive sponges or steel wool, which can scratch the plastic and dull the blade.
  5. Rinse and dry. Rinse thoroughly under hot water. Immediately dry all parts with a lint-free cloth or paper towel. Air drying can leave water spots or cause rust on carbon steel blades.

How to Clean a Mandoline with a Fixed Blade

Some mandolines, like the Benriner or Kyocera, have a fixed blade that cannot be removed. To clean these safely:

  • Hold the mandoline at an angle under running water so water flows away from the blade, not toward it.
  • Use a brush to scrub the blade from the back side only. Never run your fingers or a sponge across the cutting edge.
  • For stuck bits, use a toothpick or the included cleaning tool. Avoid metal objects that could nick the blade.
  • Dry immediately by blotting with a towel, taking care around the blade area.

Dishwasher Safety: What You Need to Know

Most mandolines are not dishwasher safe. The high heat, harsh detergents, and water pressure can warp plastic parts, dull blades, and cause rust. Even models labeled “dishwasher safe” often recommend hand washing to preserve longevity. If you must use a dishwasher, place parts on the top rack away from heating elements, and remove them before the drying cycle to air dry. However, hand washing is always the better choice.

Deep Cleaning and Sanitizing

After heavy use or when cutting raw meat or pungent foods (garlic, onions), a deeper clean is needed:

  • Soak the disassembled parts in hot water with a tablespoon of baking soda for 10 minutes to neutralize odors.
  • Rinse thoroughly.
  • Sanitize by wiping with a solution of 1 part white vinegar to 4 parts water, or a food-safe sanitizer. Let sit for 2 minutes, then rinse.
  • For stubborn stains on plastic, make a paste of baking soda and water, apply with a soft cloth, and rinse.

How to Dry and Store Your Mandoline

Proper drying and storage prevent rust, mold, and accidental cuts:

  • Dry every part thoroughly before reassembling. Pay special attention to the blade and any metal components. Use a clean towel, or let air dry on a rack for 30 minutes.
  • Store the mandoline with the blade guard in place. If no guard is provided, store it in a drawer with the blade facing down or in a blade cover.
  • Keep it in a dry place away from moisture. Do not store while still damp.
  • If your mandoline has a carbon steel blade, lightly rub a drop of mineral oil on the blade after drying to prevent rust.

Pro Tips

  • Clean your mandoline within 15 minutes of use to prevent food from drying and sticking.
  • Use a toothbrush to clean the blade guard’s small teeth and the thickness adjustment plate’s crevices.
  • To remove onion or garlic smell, rub the plastic parts with a cut lemon before washing.
  • Store the mandoline with a folded paper towel between the blade and guard to absorb any residual moisture.

Common Mistakes to Avoid

  • Soaking the mandoline in water can cause water to seep into the blade hinge or handle, leading to rust or mold.
  • Using steel wool or abrasive scrubbing pads scratches the plastic and dulls the blade edge permanently.
  • Washing the blade with the cutting edge facing your hand increases the risk of serious cuts; always scrub from the back.
  • Putting a mandoline in the dishwasher even if it says ‘dishwasher safe’ often voids the warranty and shortens its life.

FAQ

Can I clean a mandoline with bleach?

It is not recommended. Bleach can damage the metal blade and plastic parts. Use vinegar or a food-safe sanitizer instead.

How do I clean a mandoline after cutting raw chicken?

Disassemble and wash with hot soapy water, then sanitize with a vinegar solution or a diluted bleach solution (1 teaspoon per gallon of water) and rinse thoroughly.

My mandoline blade is rusty. Can I still use it?

Surface rust can be removed with a paste of baking soda and water or a rust eraser. After cleaning, dry and oil the blade. If rust is deep or pitted, replace the blade or mandoline for safety.

The Bottom Line

Keeping your mandoline clean not only extends its life but also ensures safe, precise slicing every time. By following these simple steps—rinse, brush, dry, and store safely—you’ll avoid dull blades, rust, and accidental cuts. A well-maintained mandoline is a joy to use for years.

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