The non-rusting ceramic blade worked effortlessly. With the ability to change from vertical to horizontal and even to a 45-degree angle, the peeler could adapt to various fruit and vegetable shapes and textures while being comfortable to use. It interested me because of the ceramic blade and dial-a-style of peeling. It was designed to peel vertically and had the little blemish-removing tool for produce on the side.Īlso at Williams-Sonoma was another design billed as "The Perfect Peeler” at $19.95 from Kyo- cera. It worked very well, but the end of the arm holding the razor-sharp blade was a little cumbersome when it came to peeling large potatoes. In evaluating peelers for this column, I brought home a total of 17 different brands and designs to try in my kitchen, including the sleek stainless steel Rosle model, priced at $23 at Williams-Sonoma. I concluded some of these designs were worth their larger price tag. They made quick work of carrots and potatoes and those bulbs of fresh ginger I like to use. I recently had an opportunity to try several different peelers. And the peeler is easier to use, especially if you're not adept at using a knife.įor most of my cooking years, I have relied on the basic peelers available in grocery stores, using the pointed end to excavate any blemishes or eyes from potatoes. The work of the $1.59 tool could be accomplished by a paring knife, but the peeler gets the job done more efficiently. ![]() A good vegetable peeler is one of the most essential tools in the kitchen, but most of us just don't think about replacing it until the blade is really dull.
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