Eyer: This small protrusion near the blade allows you to remove imperfections without gouging the potato.A peeler should sit comfortably in your hand and allow you to work quickly, without fatigue. Handle: While a non-slip handle is universally helpful - you don’t want the peeler to slip and cut you - the main advice is to find a peeler that’s comfortable for you.Carbon steel is very sharp but can rust over time if not washed and dried thoroughly. Stainless steel holds a sharp edge and is also usually dishwasher safe. Material: Blades are generally stainless steel or carbon steel, though there are ceramic-bladed peelers.Straight blades produce clean cuts, while serrated leave behind ridges that are not ideal for presentation. After putting both to the test, we recommend straight blades for potatoes and most ingredients and serrated for delicate items with thin skins, like tomatoes. Blade: Potato peelers come with straight or serrated blades. ![]() They're helpful if you're facing a big batch or if you can't use manual peelers. They generally spin the produce against a blade to remove the skin in a continuous strip. Some are self-contained and run on their own power, while others are attachments for appliances like a stand mixer. I bought a Mueller Ultra 4 in 1 peeler to take care of the skin.in conjunction with this corer, I had clean mango slices with hardly any waste or mess in about 1-2 minutes. ![]() maybe Im doing it wrong, but seemed like it took too much finesse and effort (thus the 4 stars). ![]() These run on a motor and save you time and effort. I tried the peeler part, but didnt have much luck. At the end of the day, it all comes down to personal preference: Either can be used for all types of peeling. You also have Y peelers, which have a double blade that lies perpendicular to the handle and "are good for long, straight ingredients," says Papantoniou. With manual peelers, you have the traditional style, which features a double blade positioned parallel to the handle and is better at getting around curves and edges, says Nicole Papantoniou, Kitchen Appliance Lab’s Senior Testing Editor.
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