I have always used the dollar thing in the picture shown above until I tried out a black plastic handled wonder at Sur La Table. Manufactured by Messermeister it takes a bit more caution when used as it will remove part of you if you are careless. I tossed all the dollar ones and bought three of the Messermeisters.
Duplicate that photo fifty times and it would be a Warhol classic.
We started the peeler testing. Ran into a snag on Friday night as my brother had bought some 3 Monts Ale and decided it would help us to peel under realistic kitchen conditions (in his house anyway). If you are unfamilar with 3 Monts,it a a Belgian style pale ale, made in France and it comes in a 750ml corked bottle. It also comes in at about 8% alcohol. Now my brother, after finishing his first one happened to notice that one of the peelers said "Euro peeler", which got him off on a discussion of international policy (he told me once that all Navy gunners are experts at "foreign relations"). Well about halfway into the second bottle, we decided that no foreign crisis was feeling any too imminent, and neither of us had any interest in peeling potatoes. (My sainted mother made some sarcastic comment about neither of us being in any condition to handle sharp objects either). Next day however, tried a couple. Results: Farberware makes reasonably good (the "Europeeler" – very sharp but not great in the hand)and pretty miserable ("Swivel Classic" – dull and blade bent on second spud). More testing to follow Fred
I just use a knife to peel.. Seems like with a peeler I have to go over areas too many times to get it clean. Could be I never found a decent one. But I can cut paper thin slices now, so there’s no waste…
Well after all these great responses, I am off on a mission. I am going to visit my sainted potato peeling mother next weekend. My older brother will be there as well. He’s a retired Navy Chief and knows his way around a galley. I am going to buy one of each of the recommended peelers and we’ll do a comparison, kind of like an America’s Test Kitchen kind of thing except we’ll do it under real cooking conditions, not like in a laboratory setting. This means I’ll have to buy some beer for us to drink before we start and also have my dog running around getting in the way before we peel. I’ll report back as I am sure some of you won’t sleep until you know the results. Thanks for the advice!
I have to speak up and say that I’ve heard nothing but raves from my customers about the Pampered Chef Veggie/Potato Peeler. The price is right, too….$3.50!!!
You’re right to be so cautious. Getting carrot blood on a potato, especially a raw one, can have very serious consequences.
I also have an early OXO not impressed, but I do have a knock off and like it so much I bought a back up. It’s good to have numerous peelers on hand, it prevents cross contamination from veg to veg. Chow Jim
I wasn’t too impressed with the OXO- I had an older one, so maybe they’ve improved on it, though. This is the one I currently have, and love:
It peels nicely and somehow, the blade doesn’t slice your finger open when you accidentally run over your knuckle with it.
OXO is the way to go! I’ve had mine for about 3 years and peel potaties, carrots, chocolate, and just about anything else that gets in my way! Good product.
I like peeled potatoes. I like peeled carrots. I like a lot of other peeled vegs. I have one of these, I bought my mother several, MIL has one………made in Switzerland with a ceramic blade, called a "Kuhn Rikon". Best peeler I ever used. Blade never gets dull. Throw it into the dishwasher. Always works impeccably.
I do not peel potatoes but I peel squash, cucumbers, carrots, zuchinni and other veggies as I see fit. Cucumber skins are tough and in my opinion, they are not good.
Paul E. Smith
Im with PapaJoe..I seldom if ever peel potatos, if absolutley necessary I parboil the spuds and wash off the skin
We have three peelers — a straight peeler and a harp peeler (my wife likes the former and I like the latter), both made by OXO, and a serrated peeler by Zyliss that’s good for thin-skinned things like tomatoes and peaches.
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