In article >,
brooklyn1 > wrote:

> 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

I have one of those somewhere. Mom used to use it when cabbage was on
sale to make saurkraut.
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