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Thread: Good Eats American Slicer (on Knives)

  1. #21
    Senior Member
    Join Date
    May 2012
    i do skin side up as well, but with tomatoes specially way ripe ones i do skin side down. meat gets too mushed up.

  2. #22

  3. #23
    Senior Member
    Join Date
    Oct 2012
    im with rick on this one, right when i started my apprenticeship i got yelled at harshly many times for cutting peppers skin side up i got told im ******* retarded and that im going to **** my knife up by doing that. and since then i always cut them skin side down and i agree with the chef who yelled at me if you cutting peppers in a professional enviroment and doing bulk amounts it really dulls your knife out cutting against the skin. but thats just my opinion.

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