SupMaKin Safe Mandoline Slicer Plus Review: Fast but Fiddly

A safe, enclosed mandoline and veggie chopper that speeds up slicing and dicing, with solid performance but a bit of a cleaning learning curve.

Price: $39.98

Original Price: $99.99

Rating: 4.4/5 (2832 reviews)

Pros

Excellent finger-safe design
Fast, consistent vegetable slicing
Adjustable thickness without blade swaps
Stable non-slip tripod base
Folds relatively flat for storage

Cons

Trickier to clean thoroughly
Not ideal for ultra-thin slices
Plasticky feel versus metal mandolines

When we first unboxed the SupMaKin Upgrade Safe Mandoline Slicer Plus, the biggest surprise wasn’t the size of the device, but how much it feels like a small countertop appliance rather than a simple slicer. This is a fold-out, lever-driven mandoline and dicer hybrid meant to replace a drawer full of blade plates and box graters. At around $40, it sits in that awkward middle ground between cheap plastic gadgets and premium stainless-steel mandolines, so it has to earn its keep.

In a week of lunch prep, stir-fry nights, and a big weekend salad marathon, we pushed it through potatoes, onions, cucumbers, tomatoes, carrots, zucchini, apples, and even firm tofu to see whether it’s a real upgrade over a traditional mandoline or just a bulkier way to do the same job.

Safety-first design that actually works

Our kitchen gear editor has a love–hate relationship with mandolines; they’re fast, but they’re also one of the few tools we warn beginners about because of how easy it is to slice fingertips. The SupMaKin is clearly designed to address that fear.

Instead of an exposed blade plate, you feed produce through a 3.9 x 4.7-inch vertical chute and operate a spring-loaded handle. Your hand never goes anywhere near the blade. In practice, this makes an on-paper promise—“safe mandoline slicer”—feel very real. Over more than 10 pounds of produce, no one on our team came close to a mishap, and that’s not something we can say about classic flat mandolines.

For parents cooking with older kids, or anyone squeamish about bare blades, this design is genuinely reassuring. One of our testers who refuses to use a standard mandoline had no problem with the SupMaKin after a couple of tries.

Build and footprint: sturdy enough, but plasticky

The frame is made from molded ABS plastic with a fold-out tripod stand and a silicone base. The blade components are stainless steel, and the whole unit folds nearly flat to about the footprint of a large cutting board.

The good news: the stand feels secure. On a granite counter, the silicone pad barely budged during aggressive potato slicing. Even on a slightly damp laminate surface, it stayed put better than most cheap mandolines we’ve used.

The less-good news: this still looks and feels like a midrange plastic gadget, not a heirloom tool. The hinge and height-adjustment mechanism have a bit of flex if you push on them sideways. Our durability specialist ran a 500-cycle test (pressing the handle fully down and letting it rebound) and didn’t see any failures, but we did notice a bit of resistance developing in the handle after a few hundred cycles, likely from food particles and moisture getting into the pivot area.

If you’re expecting the ruggedness of something like the all-metal Benriner mandoline (or a high-end de Buyer), you won’t find it here. If you treat it like a small appliance, wash and dry it properly, and don’t force oversized produce through the chute, it should be fine for typical home use.

The slicing experience: quick, mostly consistent cuts

This slicer’s main party trick is adjustable thickness without swapping blades. A dial mechanism raises and lowers the cutting platform, allowing thickness from roughly 1 mm to 8 mm. You also get internal ridges and secondary edges that handle julienne-style cuts.

In real use:

Straight slices: Cucumbers and zucchini came out beautifully even at thin settings—great for salads and sandwich toppings. At around the 2–3 mm range, we got restaurant-worthy, translucent slices without shredding the skins.
Potatoes: For scalloped potatoes and pan-fried rounds, the SupMaKin nailed consistent slices in the 3–4 mm range. Our fry test was more mixed: for shoestring-style fries, the narrow julienne channels work, but you need to pre-cut the potato into lengths that fit the chute, and any irregular shapes can lead to a few miscuts or partial matchsticks.
Onions: This was a highlight. Quartered onions fed through the chute produced uniform slices quickly, ideal for caramelizing or fajitas. Because your hands never touch the onion during slicing, there’s less tear-inducing juice on your fingers.
Soft or juicy produce: Tomatoes, strawberries, and soft pears are where any mandoline gets tested. At medium thickness, Roma tomatoes came out cleanly; however, overly ripe tomatoes tended to smush a bit, especially if you pressed too hard on the handle. There’s a learning curve to using just enough pressure and letting the blade do the work.

One caveat: ultra-thin, “paper” slice settings are not this unit’s strength. At the thinnest level, we saw more variation and occasional tearing in watery vegetables. If you’re chasing perfect carpaccio-thin slices or traditional Japanese-style paper-thin cabbage, a premium flat mandoline (like the OXO Good Grips or Benriner) still does better.

Dicing and julienne: capable, but not magic

SupMaKin markets this as a slicer-plus-chopper, and the internal blade arrangement does allow for dicing and julienne cuts without changing plates. You adjust the thickness and orientation, then run your ingredient through multiple passes.

For meal-prep tasks:

Diced onions and peppers: Very good. Our tester prepping a large batch of chili finished onions and peppers in a fraction of the time they’d normally spend with a chef’s knife. You’ll get some edge pieces that are irregular, but the bulk of it is surprisingly uniform.
Carrot sticks and matchsticks: Here the SupMaKin is helpful but not flawless. Thicker carrot sticks for snacking worked great. For finer julienne, the carrots need to be cut into relatively regular batons first, and even then, the toughest parts can catch slightly in the chute.
Salad dicing: Cucumbers, firm tomatoes, and radishes came out uniform enough for big chopped salads. We wouldn’t call this a true replacement for a dedicated French-fry cutter or a commercial-grade dicer, but for home cooks who want “close enough” fast, it’s a solid upgrade over doing everything by hand.

If you’re hoping this completely replaces a knife for precise brunoise or intricate cuts, it won’t. But for weeknight speed, it makes sense.

Compared with other popular slicers and choppers

Our team lined the SupMaKin up against two common alternatives: the Fullstar Mandoline Slicer & Chopper and the OXO Good Grips V-Blade Mandoline.

Versus Fullstar: The SupMaKin’s safety is better (no exposed blade area), and adjusting thickness with one mechanism is more intuitive than swapping multiple blade plates. The Fullstar, however, includes more granular dicing grids and tends to produce cleaner diced cubes for salsa or pico de gallo. If your priority is safe slicing and basic dicing, SupMaKin wins; if you primarily want a countertop dicer, Fullstar still has an edge.

Versus OXO V-Blade: The OXO is for people comfortable with traditional mandolines and who care about perfect slices and julienne. It’s faster for large volumes and more precise at very thin settings, but significantly more dangerous, even with the included hand guard. For nervous home cooks, the SupMaKin offers 80% of the slicing performance with a fraction of the risk.

Setup, learning curve, and day-to-day usability

One of our testers deliberately skipped the manual and tried to set this up cold. That was a mistake. There are a few moving parts—fold-out legs, thickness dial, chute assembly—and their relationship isn’t obvious at first glance.

After actually reading the instructions, setup became straightforward: unfold the stand, lock it in place, set your thickness, drop the container or a bowl underneath, and you’re ready to go. The bigger hurdle is learning how much pressure to apply on the handle. Press too hard and you can mash softer foods; too light and produce may not fully clear the blade on each stroke.

By the second or third session, everyone on the team had found their rhythm. For busy parents or casual cooks, there is a short but real learning curve; this isn’t as simple as a box grater you just drag on autopilot.

We also appreciated the large, integrated catching container. It held enough sliced potatoes for a 9x13-inch gratin in a couple of minutes of work, and the fact that the whole thing stays compact and self-contained makes it suited for smaller kitchens that don’t want permanent gadgets on the counter.

Cleaning and maintenance: better than average, still a chore

The SupMaKin is technically dishwasher-safe (top rack recommended), and you can detach key components with a single button. In our testing, though, we found the best approach was:

1. Immediately rinse with warm water to dislodge bits from the blade channels. 2. Use the included brush to sweep out the nooks in the chute and around the dial. 3. Finish with a quick hand wash and towel dry.

If you let starchy foods like potatoes or carrots sit on the blades and plastic, they dry into a film that’s annoying to scrub off—this is true of almost any mandoline or chopper, but the internal blade configuration on this one does create more little crevices than a flat mandoline.

The pivot and handle mechanism also hold onto moisture. When we put it away slightly damp after a nighttime cleanup, we found a bit of trapped water around the hinge the next morning. It’s not rusting (the blades are stainless), but it’s worth letting the unit air dry fully in the open position before folding it for storage.

If quick, effortless cleanup is your absolute top priority, a simpler flat mandoline or a very basic handheld slicer is easier. If you want safe, enclosed slicing, this is a reasonable trade-off.

Value: who gets the most from this slicer

At just under $40, the SupMaKin Safe Mandoline Slicer Plus isn’t impulse-cheap, but it’s also nowhere near premium professional gear pricing. Whether it’s a good value depends heavily on your cooking style.

It’s a strong fit if:

You’re nervous about traditional mandolines but want their speed.
You batch-prep vegetables for salads, stir-fries, casseroles, or weekly meal prep.
You have limited drawer space but can spare a bit of cabinet room for a fold-flat gadget.
You cook with kids or elderly family members who need safer tools.

You’ll be less impressed if:

You already own and comfortably use a high-quality flat mandoline.
You demand razor-precise, ultra-thin slices and flawless julienne for presentation.
You hate cleaning multi-part gadgets and prefer a single board and knife.

From our collective testing, we’d describe the SupMaKin as a genuinely safer, reasonably capable mandoline–chopper hybrid that trades some top-end precision and ease of cleaning for peace of mind and convenience. It won’t replace a chef’s knife or a pro mandoline in a serious cook’s arsenal, but for most home kitchens—especially those prioritizing safety—it earns its spot on the shelf.

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