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How To Cut a Bell Pepper

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Hi there. Today you will learn how to cut a bell pepper.
 

Step one. Hand properly holding a chef's knife with thumb on side of blade.
1. Hold your thumb on this side of the chef's knife.
Step 2. Hand holding chef's knife with pointer finger wrapped around other side of blade.
2. Wrap your finger around the other side of the chef's knife.
Step 3. Fingers curled back holding bell pepper. Safety First.
3. Curl your fingers back like a claw to keep them safe from the knife's sharp blade.
Step 4. Holding bell pepper on side with fingers curled back while knuckle guides the chef's knife.
4. Use your knuckle as a guide for the chef's knife. It should slightly contact the knife.
Step 5. Slicing off the top of a bell pepper.
5. Slice through the bell pepper's top.
Step 6. Preparing to slice off the bottom of a bell pepper. Guide hand fingers curled back and knuckle guides the chef's knife.
6. For the bottom of the pepper, use your knuckle as a guide for the chef's knife again.
Slicing though the bottom of a bell pepper.
7. Cut through the bottom of the bell pepper.
Step 8. Two Arrows point to where the pepper's white inner ribs meet the dark green outside of the pepper.
8. This is where the inner ribs meet the outside of the bell pepper.
Step 9. Slicing straight down inbetween any two of the pepper ribs.
9. Cut straight down in between any two of the ribs.
Step 10. Bell Pepper on its side. Pepper is rolled while chef's knife cuts the white ribs away from the pepper.
10. Roll the pepper while cutting in between the ribs and pepper's outside.
Step 11. Continue rolling pepper. Arrow points to keeping your guide hand high away from the knife blade.
11. Keep your hand high on the inner structure away from the chef's knife blade.
Step 12. A close up shot of the now removed inner white ribs of the pepper.
12. This is the inner rib structure you just removed.
Step 13. Bell Pepper layed out as a long flat sheet. Arrow points to white ribs left on the pepper.
13. Lay the pepper flat. Notice the white pith that was left behind.
Step 14. Sawing motion of chef's knife shaves off remaining white ribs off the long pepper sheet.
14. Using a sawing motion, shave the white pith off the bell pepper.
Step 15. Cutting three smaller sheets from the long sheet of pepper.
15. Cut smaller sheets out of the long sheet of pepper.
Step 16. Slicing julienne from the short sheet of pepper.
16. Slice julienne out of the smaller sheets. Julienne are about ⅛ inch or 3mm wide.
Step 17. Side view cutting bell pepper julienne in circular motions with a chef's knife.
17. Cut in circular motions. Keep a safe grip on your chef's knife. Keep your guide fingers curled back for safety.
Step 18.Hands Lining up bell pepper julienne to prepare for cutting brunoise.
18. Neatly line up your julienne.
Step 19. Guide hand with fingers curled back over top of bell pepper julienne. Chef's knife being held with safe grip.
19. Before cutting small cubes called brunoise, get a safe grip on your chef's knife. Curl your fingers back on your guide hand.
Step 20. Cutting bell pepper brunoise using circular motion of chef's knife.
20. Cut in a circular motion, cutting the julienne into brunoise. Brunoise are about ⅛ inches or 3mm on all sides.
Step 21. Finished brunoise successfully cut from a bell pepper. The brunoise is ⅛ inches by 18 inches or 3mm by 3mm square.
21. You have just learned how to cut a bell pepper. We couldn't be more proud of you!

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