Green, red, and yellow peppers usually have a short life once you start cutting them up. If you know ahead of time you aren't going to use the whole thing- leave the vertical seed stem intact. Cut around the outside instead. It is amazing how much longer the remainder of the pepper will keep. When using our chopper on those kinds of peppers, chop skin side up especially the bottom of the pepper. The skin can get quite tough and this solves that problem nicely. Skin on cucumbers can also be tough when slicing with our garnisher. First score down with our zester/scorer and then use the garnisher. Piece of cake and pretty too. When using only part of an onion, leave the root side intact. It will extend the freshness of the onion dramatically.