>
>>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 ?


"brooklyn1" > wrote in message
...
> On Sun, 04 Apr 2010 10:11:31 -0700, sf > wrote:


I like to use a carbon steel knife for shredding
> cabbage, they can be steeled to a much keener edge than any stainless
> steel cutlery.

I can understand one type of steel being harder than another. and so keeping
an edge longer. But i don't understand why carbon steel can be made sharper
(keener); since any steel can be reduced down to a couple of atoms on its'
edge, so thus would be equally sharp, wouldn't you say?