How to cut vegetables into strips

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Method 2 of 3: Slicing onions with a knife
Method 3 of 3: Using a shredder
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1 Wash your knife, cutting board, and vegetables. Wash the knife and cutting board with hot water and detergent, rinse thoroughly with clean water to rinse off any remaining cleaner. Vegetables do not need to be washed with soap, but it is best to wash them well under hot water and rub them with a brush or rag.

Use a sharp, non-serrated knife. A carving knife is also good for chopping vegetables. It is very important to use a sharp knife - only then will you get a good, even straw.

2 Peel vegetables if necessary. Potatoes and carrots are often peeled before being cut into strips. However, it all depends on you and how you are going to eat them. If you do not want to peel the potatoes, at least remove all the "eyes" (sprouts) from the peel.

Use a vegetable peeler or a vegetable knife to peel vegetables.

3 Cut vegetables into rectangular pieces. Cut off the leg and any excess, if necessary. Cut off the sides so that you get something like a brick. You can also cut all the remaining parts into strips and add to the total mass of chopped vegetables.

This is especially important for potatoes, squash and pumpkin.

4 Cut vegetables into 5-8 cm pieces. If you are going to eat vegetables raw, you can make them a little longer, but if you are going to cook them, then the ideal length is 5-8 cm. It is not necessary that all the pieces are the same length, just try to cut the vegetable evenly.

The main rule when cutting vegetables into strips is to cut so that the piece fits comfortably in your mouth, however, if you want, you can cut it into longer pieces.

5 Cut the vegetable to length. It is recommended that the thickness of the pieces be between 0.3 and 0.15 cm when slicing into strips. Use your knuckles to avoid cutting yourself and watch the thickness of the pieces.

Be careful not to cut yourself.

6 Take 2-3 slices and cut them. Take a few of the pieces you just cut and place on top of each other. After that, cut so that you get straws with a thickness of 0.3 cm to 0.15 cm. Your main task is to cut so that all the pieces are approximately the same size.

Method 2 of 3: Slicing onions with a knife

1 Cut off the top and tail. The top and spine are not needed when cutting into strips, so feel free to cut them off and discard. Also, if necessary, remove the top layer if it does not seem fresh enough to you.
- Onions are generally harder than other vegetables, so make sure the knife is sharp enough before cutting the onions. It is much more difficult to cut onions with a dull knife.
- Make sure you cut off the top and spine well.
2 Cut the onion in half. Usually the onions are about the length you need to cut into strips. You don't need to chop the onion to make a brick. Just cut the onion in half.
3 Start cutting diagonally towards the center of the onion. Lay the half of the onion, cut down, cut at an angle to the center, making sure that all pieces are the same thickness. When you get close to the middle, the knife should be approximately perpendicular to the cutting board. Flip the remaining quarter of the onion over to the other side and continue chopping.
- Do the same for the other half.

Method 3 of 3: Using a shredder

1 Place the shredder on a flat surface. Some graters have a container for grated pieces of vegetables. If there is no such container, then be sure to put something where the grated vegetables will fall. Place the shredder on a cutting board or simply on top of a table. Make sure the grater does not slip when you grate the vegetables.
2 Select the desired blade and set the thickness. Different models of shredders may have different blade options. If your grater has multiple blades, choose the one that suits you best. If your grater allows you to adjust the thickness of the pieces, then set the blade to the desired position.
- If you are unsure of exactly how the blades will be cut, take one vegetable and try all of the options so you can better understand which blade to use.
- You can also check the different thicknesses to find the one that suits you best.
- The shredder's blades are very sharp, so be very careful.
- Very often, shredders allow not only changing the thickness of the cut elements, but also choosing a pattern or texture - this is also important to remember. If you want a simple straw, and you have a waffle blade, then you are unlikely to get what you need.
3 Cut the fruit or vegetable into small pieces. Most shredders may not hold a whole cucumber, potato, or onion. If the vegetable you are going to chop seems too large for a shredder, then chop it into several smaller pieces.
4 Secure the fruit or vegetable in the holder. Most shredders have a hand guard, but not always. Take care of the safety of your hands before rubbing vegetables. Be especially careful with your fingers as they will be very close to the blade.
- Even when using special hand protection, you can accidentally cut yourself, so work with the shredder very carefully, and watch your fingers.
5 Move the fruit or vegetable back and forth to grate it quickly. Shredders work best when you work them quickly, which is why they are so sharp. However, do not rub too quickly, as this can be dangerous.
- Watch where the pieces fall - they should not get caught in the blade, because this can cause problems.
- Hold the hand guard firmly when rubbing vegetables or fruits.