Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/4 inch lengths. Now, keeping carrot on its side, use a sharp, broad, sturdy knife to slice lengthwise into 1/8 inch thick slabs. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide sticks. Be sure to use a broad knife; a slim knife will produce a wobbly cut, breaking the carrot.
JULIENNE CARROTS. Follow directions for matchstick carrots, only make them larger, either 1/4 or 1/2 inch thick.