Cooking School, DIY and How To Videos, How Too Videos, Kitchen Tips Share this:FacebookEmailTwitterPinterestPocketTumblrPrintLinkedInRedditLike this:Like Loading... Related Qualities I Look for in a Chef’s Knife and How to Fillet Bell Peppers Aside
3 thoughts on “Qualities I Look for in a Chef’s Knife and How to Fillet Bell Peppers”
i think you need to sharpen your knife, buddy.
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.
OMG!! I love that. I never heard the term fillet a pepper before and have wrestled with seeds. This is a revelation.