The additional blade guard for the latter peeler kept falling off, so it didn't feel like a bonus.In spite of new technology, the apple peeler of choice for people who need to peel a lot of apples fast is a machine patented way back in 1870. Plus, peels kept getting caught in the space between the blade and the palm piece. We tried two different Chef'n Palm Peelers, the square shape and the teardrop shape, but both felt flimsy and awkward. It turns out there are two standard styles of peeler for a reason, and we rejected the strangely shaped, gimmicky ones early on in our testing. Their performance for these easier-to-peel veggies was on par with the winners, however, the blade was extremely sticky when tested on the block of cheddar. They had a nice sharp blade that made quick work of potatoes and carrots.
The Spring Chef and Zulay were nearly identical both in appearance and performance. It was so swift and non-stick in cutting and releasing strips of vegetable peel that it lacked control, flinging the peels across the kitchen and onto the floor. As for the New Soda Big Peeler the wide blade was great for larger produce, but the long narrow handle was uncomfortable and awkward to hold compared to the wide grip of the Kuhn.įor our straight peeler test, we tried out the cousin to the Swissmar Double-Edge Peeler, the Swissmar Curve Peeler. However, if you wanted to use the straight blade peeler instead of the serrated blade, you had to hold it upside down, which felt hazardous and awkward. The 4-in-1 Müeller Y-peeler boasted a corn stripper on the back which worked nicely. Ceramic can be a great material in the kitchen, but when it comes to peelers, no thanks. We also found that ceramic blades go dull faster than their stainless steel counter parts. They were unable to make long, swift cuts on hard cheeses or tougher vegetables, like butternut squash. We recommend sticking with stainless steel blades for your peeler: The Kyocera Ceramic Peelers were some of the worst performers in all of our tests.
Ultimately, the Kuhn Rikon won out over these also-great peelers because of what we know about its long-term ability to retain sharpness. They have comfortable handles, are easy to clean, and come in a set with a straight, serrated, and julienne blade. The palm potato peeler, a style in which the blade is under a disk and the cook's finger is placed through a loop at the top, is capable of peeling, yes, but the design is awkward and feels strange in the hand. The peelers we considered the most comfortable were relatively lightweight, but more importantly, had easy-to-grip, ergonomic handles. This means less of the guide’s surface comes in contact with the food, allowing the peeler to glide along more easily.
Top-performing peelers have a raised ridge along the front of the guiding blade. This again depends on the second guiding blade. Here we looked at how easily the blade glided along the fruit or vegetable’s surface. The function of the second blade is to guide the first one along-not to cut into the flesh of the vegetable. Performance in this area depends on the position of both blades in relation to each other and how well the peeler rotates. We were looking for a peeler that made shallow cuts to prevent waste and make zesting easy.
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