OKAY, ACTUALLY THIS DOES SOUND SORTA COOL: “I was amazed at how thin you could slice your produce. Think of the thickness of the ginger you get on the side of your sushi order. This mandoline could slice thinner than the thinnest slice of that ginger.” Not likely something I’d buy, though.

UPDATE: Reader Sung Chun Kim emails: “I just put in a comment on that ridiculous Shun mandoline you linked. What a crazy expensive device! I use an old Benriner mandoline that cost me $20 back when I bought it ten years ago, and it’s still going strong. I can still cut paper-thin potato chips (as well as julienned carrots, daikon, etc., with the included guides). The thing is made of plastic, but then plastic lasts forever, right? The key to not slicing your fingers is to slow down when the vegetable gets thin and then to stop completely and toss away the excess when it gets too thin. Veggies are cheap, fingers are not–although you do link to that finger-growing article… who knows, maybe it’s still cheaper to grow back your fingertips than buy a $350 mandoline!.” Heh. Not yet.