To process carrots into the thin sticks called julienne—a technique essential for making the Carrot and Daikon Pickle and the Iceberg Slaw recipes—requires patient, careful slicing. Most professional cooks chop their carrots into two-inch-long segments, square off and discard the edges, and cut the segments into thin planks, which they then stack up and slice into slivers. It's a perfectly serviceable way of going about it, but it produces a lot of wasted carrot. We prefer the following technique, which we learned from Shirley Cheng, a professor of Asian cooking at the Culinary Institute of America in Hyde Park, New York. Here's how to do it.