If you’ve ever faced off 5 pounds of potatoes or a bushel of apples with just a paring knife, you’ve got a real appreciation for the simple and lowly vegetable peeler. What takes three times as long with a paring knife is a relative breeze with a peeler, which also wastes far less of the vegetable. Here’s how to choose a peeler that works best for you.
Easy to Hold
This collection features a thoughtfully designed gripping handle. OXO
Peeler handles should be ergonomic and fit your hand well—not too large or small. Handles should be formed of an easy-grip material such as plastic, which is light as well as hygienic. A non-slip surface is a real plus.
This product features dual stainless steel blades. Spring Chef
Peeler blades made of stainless steel or ceramic will hold their edges longer, and won’t rust or react with food. Blades should swivel to follow the contour of the vegetable. Lefty users should be sure the blades are sharp on both sides. Serrated-edge peelers work better on soft fruits or vegetables like tomatoes, while straight-edge peelers are good for a wide range of vegetables with both thin and thick skins.
Choose Your Slicer
This model comes with various blade options. OXO
Hand-held vegetable peelers come in two basic shapes, either straight (I-shaped) or Y or yoke-shaped. Each style can hold a variety of blades. Y-shaped peelers work best where shorter strokes are the norm, such as peeling potatoes, while straight bladed peelers are better for the longer strokes needed for peeling longer vegetables like carrots or cucumbers.
This model has an oversized handle for easier repetitive strokes. OXO
This model is made with ultra-sharp surgical stainless steel. Enji Prime