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

    1. Tom Hirschfeld

      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.


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