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.