Veg Peeler

horseunderwater

horseunderwater

horseunderwater

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31 May 2008
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I`m in need of a new vegetable peeler both the ones we have are useless . one has a handle thats to big so you cant hold it properly the other the blade swivels round so the cutting edge end up not touching the veg at all. please help me with this nightmare :)
 
Sainsburys had a pack including a peeler and a short knife from taylors eye witness (the colored stuff) in half price, noticed when I nabbed a pair of scissors.
 
Bog standard coupel of quid peeler, with blade in line with handle, rather than the crappy ones with blade at 90degrees to handle.
 
Glaucus said:
Bog standard coupel of quid peeler, with blade in line with handle, rather than the crappy ones with blade at 90degrees to handle.
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I recently bought one of the right angled ones recently for the first time and I much prefer it over the inline type.
 
f00b4r said:
Have to agree with Stan on this one, although it probably personal preference more than anything.
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It's going to be this, but with right angled ones on tough skinned stuff like squashes, you can't get any mechanical leverage. In line you can lever against your thumb drawing the blade towards your thumb and creating massive force. As well as having far more control over it, using same technique.

Right angles ones just aren't ergomic and far less versatile IMO.
 
Glaucus said:
It's going to be this, but with right angled ones on tough skinned stuff like squashes, you can't get any mechanical leverage. In line you can lever against your thumb drawing the blade towards your thumb and creating massive force. As well as having far more control over it, using same technique.

Right angles ones just aren't ergomic and far less versatile IMO.
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I'll admit squashes do take a little longer as you have to 'double peel' as it were but I find the right angled one more comfortable for me overall.
 
I don't really find this an issue as i either leave the skin on or use a knife to cut all the skin off squashes (i eat squash every week).
I have a couple and tend to use the one with a ceramic blade the most; i think getting one with a decent blade is probably most important (or replacing them regularly if buying really cheap ones)
I do have one of those Jamie triple head thingies (normal,julienne and soft fruit); apart from a bit of a design flaw where the heads can not hold too well they are great for soft skinned fruit, the serrated blade really does make a difference on them).
From what i have seen most pro chefs prefer the Y shaped ones but it may have more to do with it being quicker for the type of stuff they peel on a regular basis (i havn't really seen anyone give a real reason why even though i have seen people like Gordon Ramsey recommend them over the more traditional shape).
 
I don't think you'll ever go wrong with a traditional Lancashire peeler. I've tried others but they've invariably broken, failed to peel properly, or removed chunks of skin from my knuckles.
My current Lancs peeler has been going strong for 15 years now.
 
I think it more comes down to that there are some good and some bad. It's such a cheap item that I think quality control is the issue. I've used good of both types and bad of both types. My gran infuriatingly has 2 peelers that look the same, one is good the other is terrible, but dammit she wont let me bin the bad one (you dont go messing with a 94 year olds kitchen gadgets unless very brave)

Currently I have a great 90 degree one that I hope will last. If only I could find the holy grail of a pepper grinder that lasts then I would be a happy man
 
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