I am considering this mandoline, any advice? Thx

[sir pball]

13. Meh, just get a Benriner, they're like the VW Golf of mandolines

The classic "Japanese Mandoline", much simpler than that contraption you're looking at (so much less to break, and far easier to use), and comes with a basic hand guard rather than an elaborate chute so you can work with a much wider variety of foods. It's the standard for restaurants, I have literally never set foot in a kitchen that doesn't have one, if not three or four.

https://www.amazon.com/Benriner-VEGETABLE-SLICER-Size-Off-White/dp/B000LCP6EW/ref=sr_1_3

If you want something fancier, in particular something with legs so you can stand it on the counter rather than just resting it on the edge of the bowl, I'd suggest spending the money for a proper Bron-Coucke French mandoline – mine is going on 25 years old, it is a bit fiddly to sharpen the blade but it is absolutely built to last.

https://www.amazon.com/Bron-Coucke-Stainless-Mandoline-20638CHB/dp/B0001BMZ38/ref=sr_1_5