For easy cleaning, it can be washed by hand or in the dishwasher. In fact, this has been one tester's go-to peeler for three years and she always throws it into the dishwasher when she's done with it. This peeler cleaned up easily by hand, and it came out of the dishwasher with no obvious issues. Since it's also made entirely of stainless and has a long warranty, it should perform well over time. In testing, this felt very smooth when peeling. Unlike some of the metal peelers, this required very little force to get a good cut. It performed best when used with a light touch, which made it less tiring to use. While this worked well peeling tomatoes, we found that it was best to move the peeler side-to-side rather than pulling it in the direction of the cut.

Versatile Use:The knife is not only suitable for cutting potatoes but also cucumbers, carrots, and other vegetables with ease. Kyocera is known for its incredibly sharp ceramic knives, so it’s no surprise that it also offers peelers with ceramic blades. This Y-shaped peeler won’t rust or corrode, and the ceramic material minimizes food browning, which is great when you’re peeling large quantities of apples or potatoes. Like Kyocera’s ceramic knives, the blade on this peeler is made from the company’s proprietary zirconia material that will stay sharp much longer than similar metal knives. Nope! They cook through in the oven and crisp up beautifully. If you slice them thinly they’ll be perfectly tender by the time the whole thing is done. Once out of the oven it’s essential that you let it rest. This will not only allow the mash to retain its shape, but it’ll also give time for the gratin to finish cooking through. Rust-resistant: The stainless steel blade is also rust-resistant, ensuring that the knife remains in top condition for years to come.Peeling potatoes with a knife involves using a sharp paring knife to remove the skin from the potato. First, I wash the potato thoroughly and begin peeling off the skin from one end to the other and then on each side. After peeling, I cut off any bruised or blemished areas. If I am slicing the potato to fry or to use in a gratin, I usually place the potato on the cutting board and use a chef’s knife to cut slices. In other words, honing resets the edge the knife was given when it was last sharpened. With use, that edge will get worn down and the knife will need to be sharpened, but using a steel regularly will keep the edge for three times longer than not using one. Learning to use a steel is a skill and takes a bit of practise, but start slowly and you’ll get the hang of it. I love to finish with some fresh chives, but they’re optional. This is the perfect Side for just about everything and works perfect as part of a Roast Dinner! The rubber base has a lever that suctions the peeler to the counter, and that worked well during tests. The peeler didn’t move at all until we released the lever. While this peeler won’t work with every vegetable that normal peelers could handle, it’s a particularly useful tool for apples. Potato peelers typically have either a stainless steel or carbon steel blade, and each has its advantages and disadvantages. Stainless steel blades are rust-resistant and less prone to breakage, but they can dull faster than carbon steel. The latter is a pro favorite due to how sharp it is, but it's also easy to break when dropped and can rust if not dried properly after washing. When it comes to peeler handles, they come either flat or rounded and are made of either plastic or metal—though many do come with a rubber cushion.

Using a ceramic peeler can delay browning for a short while. However, if there is a large pile of potatoes that will take time to peel, or if you want to peel an hour or two ahead, the potatoes should be submerged in cold water to keep them from browning before you’re ready to use them. People who already own a stand mixer will love this multifunction peeler, spiralizer, and slicer. Much like hand-cranked peelers, but motorized by the mixer’s power hub, this will make short work of a pile of potatoes. When it’s apple season, you can peel, core, and slice bushels of apples with little effort. Change the blade, and you can spiralize potatoes, zucchini, beets, and more. We liked it for its speed when compared to handheld options. The wavy blade design increases food's surface area, promoting oxidation and making it easier to soften and cook. It also reduces friction and damage to food, helping it maintain its shape and texture. Therefore, for foods like potatoes and cucumbers that need to maintain their texture, the wavy blade design is more suitable. Hold the steel firmly and vertically against a surface: a heavy wooden board is ideal. If the surface is slippery use a cloth to steady the steel.

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It depends on how the potatoes will be used. Many people like to slice the potatoes in half horizontally and bake them in their skins. If the peels won’t be desirable for serving, the potatoes should be peeled before cooking. The best way to know which potato peeler is right for you is to figure out what you're mainly going to use it for and how often. If you're mainly using it to peel potatoes, perhaps a swiveling one with a comfortable rubber grip works best. If you're going to use your peeler for other purposes, such as julienning, something dual-purpose with extra-sharp blades may be more your speed. If you'd rather the tool do all the work (and you have the kitchen space), consider an electric peeler.