On Sun, 4 Apr 2010 11:09:21 +0100, "john hamilton"
> wrote:

>Is there any way that professionals set about cutting up and then slicing a
>white cabbage very *finely* on one of those fixed blade graters (mandolin)?
>
>If you are not hitting the leaves in a certain direction, parts of leaves
>just float off. So is there a specefic economical way of cutting up; and
>then slicing to avoid this ?

I quarter and slice paper thin with a 10" carbon steel chefs knife..
but if you're not skilled perhaps this: http://tinyurl.com/y8zhefu


https://www.lehmans.com/store/Kitche...__Triple__x2D_
Bladed_Cabbage_Cutter___30340011?Args=