In a recent Washington Post Article on Manolines Back in October, Rene Schettler writes this about the Oxo Manolin 

The perfect mandoline

Oxo, which gained a large customer base with its ergonomically correct vegetable peeler, is known for improving upon the designs of common kitchen tools. The Manhattan-based company has struck again.

The Oxo Good Grips Mandoline, which was more than three years in development, seems to have plucked the best stylistic design component from a few of the other noteworthy mandolines and then devised a few nifty tricks all its own to form a composite miracle mandoline.

The smartest innovation is that the most commonly used blades can be turned with the twist of a knob instead of being manually removed and inserted.

The Oxo design is more stable, with its low profile and splayed legs with non-slip feet.

The blades that are not in use are covered, which helps prevent mishaps for hands in a hurry.

The safety guard-pusher is free-standing and easy to use on any ingredient, not just the slender ones.

The waffle-cut blade is not relegated to the bottom of the mandoline, as is the case with many models.

Back in March at the Time of the International Housewares Show in Chicago, Corey Greenberg of the Today Show previewed making different products making their introduction there. This was said of the New Oxo Good Grips Mandolin Slicer

The biggest hit of the show
Oxo's new $70 Mandoline can do everything that professional grade $300 Mandolines can do, except the Oxo is much safer and easier to use for a novice chef. Its easy to read, calibrated dial settings let you make precision slices and cuts from the get-go, without slashing up a bushel full of produce before you finally get the hang of it as you would with other mandolines. To be honest, mandolines have always scared me, and the reason they look so dangerous and complicated is because they ARE so dangerous and complicated, and I like my fingertips to stay on the ends of my fingers thank you very much. But with the Oxo, I was doing complex and gorgeous slices of potatoes, cukes, carrots, you name it -- the veggies looked perfectly uniform and they could've come out of the kitchen at Jean-Georges, except they came from my own hands less than a minute after I first tried the Oxo. This is the one kitchen gadget that cooks at home have been waiting for, and I predict it will be the next big must-have gadget for foodies everywhere.