Good Eats American Slicer (on Knives)

[franzb69]

i do skin side up as well, but with tomatoes specially way ripe ones i do skin side down. meat gets too mushed up.

[ThEoRy]

You guys are all weird.

[jai]

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.