Originally Posted by mumu
just read your response on forget about the shred lengths. This question came to mind..... When you do, say cheese do you just start shredding on any side or do you look for the short side and start there? Same with any other food do you just pick a side a start or do you consider what side first?
Most of the time when I'm shredding cheese, it's going to be mixed into food and melted or spread on top of food and melted. So it doesn't matter. I turn the cheese to the most convenient side and go. I keep a wedge of Parmigiano Reggiano and grate off that. I turn it from side to side to maintain a shape that's easy to grate. I don't want to grate a groove into the wedge.
As I said in an earlier post, I don't really care about uniform length. We're talking about food here, not art. People shred cheese so it's in smaller pieces so it will mix in or melt easily. Uniform thickness is important, not uniform length.