[no sound or vocal narration]

Chef showing how to slice one-eighth inch thick (julienne) a green pepper (skin side down onto the board) with a sharp kitchen knife while his knuckles guide the side of the knife.

The Chef shows how to cut a sweet red pepper with a sharp kitchen knife while his knuckles guide the side of the knife.

The chef then uses the blade of the knife to scoop up the chopped pepper to place them onto a plate.