On Fri, 9 Apr 2010 21:43:17 +0100, "john hamilton"
> 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 ?
>
>
>"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?

We're talking kitchen cutlery here, you can't steel Gilette blades...
if you wanna shred your cabbage with a Trac III be my guest.