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

1. i think you need to sharpen your knife, buddy.

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   March 11, 2013 at 6:33 pm Reply

   • 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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     March 12, 2013 at 9:56 am Reply

2. OMG!! I love that. I never heard the term fillet a pepper before and have wrestled with seeds. This is a revelation.

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   March 8, 2013 at 10:47 am Reply