True julienne is about matchstick size. For a coarser cut, stack three or
four slices high and slice down through them, at the same width
(to make a fine square section). For matchstick julienne, start with
1/8-inch slices, and cut them into sticks. To shred food into fine slivers,
begin by cutting paper-thin slices, then cut across them in the same way
to create thin strip.
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