Qualities I Look for in a Chef’s Knife and How to Fillet Bell Peppers



    1. Yeah I probably could have but then a lot of times peppers when cut from the skin side don’t always slice so easy, know matter what knife you use. I really should have turned the pepper over to the flesh side to cut it and eliminated that problem altogether. Maybe I’ll make a knife sharpening video next. Nevertheless it is good to know people are keeping an eye on things.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s