What culinary term is used for slicing food very thinly and evenly?

The term used for slicing food very thinly and evenly is known as "shave." When food is shaved, it involves using a sharp knife or a mandoline to create delicate, thin slices that can enhance a dish's presentation and texture. This technique is particularly popular for items like vegetables or cheese, allowing for a more refined look and making them easier to incorporate into salads or garnishes.

While chiffonade refers to the method of slicing leafy greens or herbs into thin strips, and julienne and brunoise are specific techniques that produce sticks and very small cubes of food, respectively, "shave" specifically captures the essence of creating ultra-thin, even slices crucial in certain culinary applications.