The Mandoline, overlooked by millions of chefs every day, overshadowed by the similarly-named-but-not-similarly-functioned Mandolin, underutilized as the de facto tool for making thin slices of things.

What kind of things? Well, Any fruit, vegetable, root, or composite meat, for starters.

Plantains, Potatoes, or Apples for making chips, slicing deli meats and cheeses, your imagination is the limit!

Boy, it sounds like I'm selling something here. Sigh.