cai bao... anyone own one?

[banana shake]

Has anyone ever used a cai bao? If you scroll to the bottom of the page, there's a video demo, and it looks very cool (rawvioli wrappers?!), but I'd love to have some feedback from someone who's used it before I plunk down more cash for gadgets! Thank you!

http://www.ubraw.com/?gclid=CNrhrZ-C_ZgCFQpuGgodP2cJlg

[lynnc72]

Yes!

I got it from my last trip to Vietnam for dirt cheap. It's just an expensive peeler that rusts easily.

I use my mandolin to make thin sheets for ravioli.

[Dimond]

I have one. I haven't used it a lot. What I mainly found it good for is peeling citrus and mangoes (for when you don't want to get messing doing it by hand). Something my normal peeler doesn't do well. It's an interesting tool. It also cuts the mango away from the pit. I'm sure I'll find other uses for it in the future.

[Revvell]

I have one and have used it for the zucchini sushi wraps, peeling various things. I've heard some rust. Mine hasn't.

If you get one, please tell Ronnie and Minh hello for me.

[anniez]

I haven't used it a lot, I'm finding a learning curve with it and just grab something else. I just need to take the time to get used to it, because I do like the nice thin slices.

Annie

[banana shake]

thank you all for your replies! I think I'm still on the fence about purchasing, but it was good to get some feedback. Thanks again!

[mtraezme]

I finally stole mine back from my mother-in-law. She took it to peel mangos and other fruits, I like to use it to cut paper thin sheets of cucumber and jícama. If I had a mandolin, I probably wouldn´t use my cai bao as much. I do like to make paper thin veggies because I layer them over my guacamole to keep it from turning brown on my salads.

[spicyfull]

thank you all for your replies! I think I'm still on the fence about purchasing, but it was good to get some feedback. Thanks again!

I watched the Video and I'm sitting right next to you. Thanks for Sharing.

[banana shake]

It sounds, from these responses, and aside from the posssible rust issue, that the thing does what it's supposed to, which is make paper thin slices of things. I would like to be able to do this, especially for making root veggie chips, and it seems like the low-tech-ness of this would be a good fit for me; I have irrational fear of shredding my fingertips on a mandolin! I don't know, though. Does anyone have a good link to their favorite, reasonably priced mandolin? Thank you again... I know I'm babbling, but in the past month, I've bought a Vita-mix, a spiral slicer, and four or five raw cookbooks, and I guess I haven't quite rationalized another purchase yet! Thanks! Jen

[zumi]

I have a friend who is from Viet Nam-she gave me a stainless steel cai bao. It is razor sharp and she said it is much better than the carbon steel ones. She said the carbon will rust if not oiled and then the oil can "stain" delicate foods when you slice them.