A mandoline is a culinary utensil used for slicing and cutting juliennes of fruits and vegetables. It consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked, as well as for presentation. Slices can be very thin and made quickly, with significantly less skill and effort than would be required if cutting with a knife or other blade. Some mandolines come with attachments to make julienne cuts, wavy cuts, and even waffle cuts. There are different types of mandolines, including handheld and countertop models. The safest and best mandoline slicers feature a rubber base to prevent slipping, plus a food holder or guard of some kind to separate your hands from the blade. A mandoline can cause serious injury if not used correctly, so it is important to use the guard and handle the food with care.