Here we shred the cabbage with the serrated blade (Pic 5 below). Cut the cabbage in half through the root system and leave the root stalk on as it will provide a good grip when processing the cabbage. Make long curving strokes across the face of the cabbage half starting up by the stalk on one side and then move the blade right around shredding as you go till you arrive at the other side of the stalk. This keeps the cabbage face even. You will be creating a "hill" by doing this. Keep doing this till the hill forms and the cut the hill off. Repeat the process again. Create the hill then cut it off.
Use the Blade in Pic 5 to peel. When peeling something small, to avoid cutting yourself put a fork into the produce to keep your fingers you hold the produce with out of harms way especially when doing small potatoes or slicing small onions. Leave the root system on the onion so your fork has something to grip on.
Use the blade in Pic 6 the julienne blade that has the small teeth horizontal to the serrated edge next to these teeth. Lay the carrot or cucumber in your hand so your thumb and first finger grip it and the palm of your hand acts as resistance point to keep the produce steady and firm as you do your julienne strokes. Or you may lay the produce on the chopping board and use the chopping board to provide the resistance to your operation of this blade
The area between the blades in Pic 7 is for grating ginger/garlic/parmesan cheese/chocolate/zesting etc. Hold over the pan or wok as you do it or place the Prep Chef on the chopping board and grate
5) This blade is the serrated blade that is used for Peeling/Slicing.(See 1 and 2 above.)
6) This blade is the Julienne blade that is used for doing Julienne strips. (See 3 above.)
7) These holes between the blades are used for grating. (See 4 above.)
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