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Shredding cuts thinly sliced food into fine slivers. To shred meat, it should be straight sliced first then cut lengthwise into 1/8 to 1/4-inch shreds. To shred a fibrous vegetable (Chinese cabbage or celery) , the stalk should be straight sliced (with the fibers) into 1- to 1 1/2-inch pieces, about 1/2 inch wide. To shred a cylindrical vegetable (cucumber) it should be diagonally sliced, then shredded into 1/4-inch slivers. To shred a firm vegetable, only the back end of the knife should be lifted; the tip remains on the board.
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