Originally published at: https://boingboing.net/2015/03/02/of-the-many-veggie-peelers-i-o.html
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Zyliss makes great equipment, and while their side-opening can openers are the best, I like the $6 Swiss Rex peeler: it’s also Swiss made, a little cheaper, and much more attractive in my opinion.
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Kyocera, ceramic, and in bb red.
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Why doesn’t anyone like the old wand peelers anymore? I find them much easier to be precise.
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And great for gouging out eyes.
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In potatoes, of course.
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A likely story.
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Even though the guy is dead he can still sell the peeler better than anyone.
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The Zyliss looks like you could shave with it.
Do you prefer this to the one you use to make those Zucchini noodles from lasr week?
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Bought this one because of this video. Have not regretted it at all.
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I like wand peelers. My other half much prefers these Y-design peelers- her favourite one cost 75p at asda.
My number 1 peeling tip is- don’t bother. I can’t remember the last time I peeled a carrot or potato.
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My absolute favorite peeler is the Rösle Sparschäler (translates into something like frugal peeler)
http://www.roesle.de/epages/Roesle.sf/AU_en/?ObjectPath=/Shops/Roesle/Products/xcs_3593
I have no clue if you can get this aroad and how they will call this product in English. But it’s the best.
It cuts so incredibly fine, you loose very little ‘flesh’.
Second best is the pendulum peeler, also from Rösle. It cuts deeper chunks, which is good with less regular shaped poratoes.
PS: Turns out Rösle USA just calls it a peeler.
http://www.rosleusa.com/product-search/Peeler-plu12736.html
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The pic in Mark’s post reminded me of a neat way to make a snack.
Take as many sweet potatos as you want and peel them away into a bowl, the final nubs are tricky to finish off.
Drop the thin peels into an oil fryer at around 180-200C, rubbing with oil and baking might work too.
Fry until you see some browning and no soft spots.
Enjoy sweet potato chips.
As a professional chef, I absolutely hate the ‘Y’ style peelers. I’ve got a simple OX peeler with a serrated blade. Makes small grooves on the potatoes, which helps in gripping the slippery sucker as I’m rotating it to peel it. However, at the end of the day, it’s strictly personal preference. I have a line cook that feels the opposite as me, he can’t stand my peeler. Just like in chef’s knives, yes the construction and materials do make a difference, but what’s important is that it feels good in your hand.
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I like mine just fine. It’s older than I am, and to my knowledge, it’s never been sharpened. I certainly haven’t sharpened it over the 25-ish years it’s been in my kitchen.
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Yup, that’s what Mark in the original post called a “wand peeler” so I repeated his terminology, but in fact I’ve never called it anything but just a peeler in English.
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I think I may have bought mine from him when he visited Eastern Market in DC. Or maybe I just bought off Amazon after watching his spiel, and ended up paying even more. in an example of showcasing gone awry.
I posted the Vanity Fair profile of him in the Julienne peeler thread, and it’s an interesting read.
If you’re looking for a wide, brightly-colored selection:
as seen @ http://boingboing.net/2015/03/02/chinas-immense-marketplace-o.html
I’d never heard it called a “wand peeler” before, but in the context of discussing several designs peelers, it was clear to me which type was meant.
