My mandoline is a 'Joyce Chen Asian Mandoline Plus'. It's just a rebranded Benriner, which is a very basic mandoline, but it has lasted me 6 years (I replaced the blades last year). Although it's a cheaper model ($70?), I think it's pretty good for a modern kitchen item (considering I'm on my third food processor in 3 years. Grrr).

I will say, it's not the safest mandoline in the world, but you either know how to use a mandoline or you don't. The blades (and the julienne-ing implements in particular) on a mandolin are going to dull with use whether you spend $50 or $200 on the product, and that's when it stops being as useful.

Whatever you do, I would buy a brand that allows you to purchase replacement blades for a reasonable price.

Also, my recommendation is to use it as designed. That thing can slice your fingertips off if you are not careful. Trust me, I know from experience.

I've got a Kyocera CSN-202, it has a ceramic blade with 4 settings. It has not dulled in 2 years of constant use. The blade is not replaceable, and it is mostly plastic. It is a snap to clean, and one of the best Christmas gifts I have ever recieved. Highly reccomended, about $25 on amazon or a local kitchen store. If I had to take 5 kitchen tools to a desert isle, this would make the cut.

I have a few of the paddle style/ceramic blade from Kyocera, pretty great and cheap. My metal blade mandoline is a Benriner. Sharp as hell, kickass price.

The basic blade that is fixed permanently in the Benriner does much of what you would want a mandoline to do: slice hard vegetables into paper-thin slices. But you can also insert a second blade to make thin strips or beautifully shaped thin slices of zucchini, carrot, broccoli, and more. The screws on the back let you tighten in or remove the secondary blades. They come with three blades. The back can also be tilted slightly to adjust for thinner or thicker slices from the main blade.

Note: The blades are made of carbon steel; they should keep their edge for a long time just be sure they are washed and carefully dried. They will rust if not dried thoroughly.

Note 2: I took the entire side tip of my thumb off, took months to heal, it's still regenerating but I'll always have a divit, and the empty spot feels weird and hurts sometimes. My Dr. literally smacked my leg when she saw it a few days later as, apparently, stitches can be formed to make a "flap" of skin. Between 30-40 is what would have been used on me. Oh god.. my apartment looked like a freaking crime scene. Anyway, PLEASE use the guard or get a glove. I still use my mandolines, almost daily, but every time now I feel a little sick to my stomach and get a bit of a cold sweat going.

I have three mandolines: a Moha-Swiss, a Matfer, and a Kyocera julienne. The Moha-Swiss is the one I use most frequently because it is so simple to use. The Matfer is a more professional grade, and I use it when I need the infinitely adjustable thickness feature. The Kyocera is a poorly performing piece of junk that sits in the drawer, taking up space.

I love my OXO.