I just use a cheap grocery store peeler (the kind with the metal loop for a handle and a blade that swivels a little). Got it when I got married 34 years ago, and it's still going strong.

But you could have saved yourself a lot of time--and a vegetable peeler. I never pare carrots any more, just wash well with a veg brush and use. And I only pare potatoes if the skins are really yucky. Much of the food value of vegetables is concentrated in and just below the skin, also, the skins are so flavorful--I leave them on whenever possible. Hate to toss out the most valuable part of anything I buy, and the fact that it saves me work to leave the skins on is a huge bonus!!

Oh, my least favorite peeler? An expensive one (think it was $8 or 10, about 15 years ago) from Pampered Chef. Bent into an L shape the very first time I used it. What a waste of money!

I've tried many types, and it's hands down, a serrated peeler. It not only peels vegetables, but soft skinned things like tomatoes and peaches. You will love it!

bobby, after 32 years of using the same peeler, i must have done what you did - tossed it accidentally.

i purchased an oxo and i am learning to love it. the first few times i used it, i sliced into myself as well. i now have a good feel for it and it handles well and is quite comfortable.

i too will sometimes leave the peels on veggies but when i don't, either those things get cooked up for the dogs or go into the compost pile.

maryanne

I have several of these Swiss peelers, altho I didn't buy a "set" at W-S, they were about $3.50 each. AVailable in better cookware shops for about this price. Buy a couple, and the brighter colors, the better to see it when you are fishing it out of the garbage can!

Here is a link that might be useful: Swiss peeler

I have one that you wear on your finger, and it fits in the palm of your hand:

Lori sent it to me in a swap, and I discovered that I like it, although I seldom peel vegetables. I made some latkes last week-end, and I remove some of the peeling for those.

Lars

I use the same peeler as Fairegold. It's made by Kuhn Rikon and I LOVE it! I have an OXO peeler but far prefer the Kuhn peeler.

I was going to suggest the palm peeler that Lars showed. Compumon gave me mine.

I've been wanting to try the TaterMitts but I just read the reviews which indicate that they are worthless.

The best peeler is my "HUSBAND", but he uses the same one as Weed30. It works great he say's!!! LOL Diana55

Thanks for the suggestions. I also read that the most nutrients are just below the skin. I just don't trust myself washing them enough to feel like I got all the dirt and pesticides off.

I also use a Kuhn Rikon. It works very nicely, even my 6-year old daughter can peel herself a carrot with it. Oh I also have a Kuhn Rikon pressure cooker. It's a beautiful thing. My mother in law is Swiss so before she moved back here from Switerland I was getting all sorts of Swiss-made goodies and some other odds and ends from various parts of continental Europe.

I'll throw in my vote for the Oxo I-series. Solid, comfortable, razor sharp, you even can get replacement blades. You mentioned you liked the "plump handle" of your old one; this one definitely has a plump handle. Too big for some hands. I had one similar to the Kuhn Rikon and wasn't crazy about this orientation, but I know they are popular around here.

I had a Tupperware one that I loved..it was a side one(like the one fairegolds post). I now have a serrated one that I got at the kitchen store. Just cuz I liked the feel of it. But I miss my Tupperware one that was probably thrown out with apple peelings my littlest son.

I have many. Lakeguy gave me the Kuhn Rykon in a swap. I really like it, but the blade does rust if you don't dry it right away. I have the Oxo, but it's older and not as good as it used to be, however it is comfortable to use. I bought the palm peeler for everyone at canny camp last summer and I do like using it, especially on potatoes. I have a Messermeister in reserve,but am holding off using it as I've only got just so many veggies to peel ;-) Cooks Illustrated rated this one the best. Recently, I saw it at a knife shop for $7.50. Not a bad price either.

Bobbie : I'm with Azzalea. I use the cheapo Grocery Store
Peeler.
The blade is usually made with a very hard steel.
I sharpened mine 1 time, on the outside with a stone, years ago.

We talked about this a while back, remember ?

Many of the woman had Arthur problems.
I suggeted sticking a fork in the end and holding the Potatoe down on a cutting board.
Then you can run the peeler down to the board and
sweep the pile of skins right into the bag.
Plus you can go like H - - - !!!

Do half and stick the fork in the other side.

I don't leave any skins on the vegetables,
Because I picture them growing in fertilizer ( Manure ).
And I don't care how good you wash them, I still have that picture. I grew up with farms in the family too !!!

Can't help it,
I'll take vitamins , for the lost nutrients.

I have a U-shaped peeler, similar to the one Fairegold posted, but the handle is an extension of the "U" shape the blade is held in, so it's like a giant "U" with the blade across the top. The curved part fits nicely in my palm and the direction I peel in is more natural feeling than the grocery store type (which my mother always said "Never buy one with a handle the same colour as any vegetable, so you don't mix it up with the peelings and throw it out by mistake" :-) ). The blade doesn't rust and I've had two in twenty years, still going strong on number two. Number one eventually wore thin around where the blade mounted into the handle. I've got number three in the drawer just in case but don't expect to be using it any time in the foreseeable future :-).

I had no idea how easy it is to peel a tomato or a pepper until I got a serrated peeler. Before I was using my 30 yr. old carbon steel peeler. (And I had no idea how good peeled red and yellow peppers are until Marcellla told me to peel them!)

Forgot the link. Mine was bought at Sur La Table.

Here is a link that might be useful: Serrated peeler

I know, you need to get some tater mitts. Anyone else seen these?

I've got an OXO and one of those palm peelers from Ellen at Canning Camp last year and one of the old grocery store ones.

I use a paring knife, I like it best, but as for the peelers, like fenworth I still like the OXO, it's comfortable.

As for that manure, Lou, you're right, my garden gets a good dose of horse manure twice a year. I'd still rather eat that than the chemical stuff they put on everything, but I do peel carrots and beets and I wash EVERYTHING. Twice.

Annie

Rob, Those Tater Mitts got really bad reviews.

Bobby, I think you're being silly about your age. I turned 39, for the first time, a few weeks ago.

Compumom gave me my palm peeler too. I like it quite well.

Annie: I don't care how often they are washed, I still don't eat the skins.
I'll take a Vitamin pill to suppliment the lost nutrients.

I'll save all the skins,
dehydrate them and send them to you for your birthday.
Blahhhh!!!!! Fooiiieeee !!!!!
And everyone talks about sterilizing the counter tops,
using rubber gloves, Bleach, detergents, etc.
Come on!!!!! Give me a break.

I don't care what the USDA might tell everyone. I don't believe anything, until I prove it for myself.

I've heard so many things thru the years; that were told to the people, which were reversed,
I'm beginning to wonder what is safe anymore.

The latest is anti oxidents linked to Skin Cancer.
I think it has to do with the large companies pushing their products and
the news people pick up on it, to help it along.
Look at all the products and medications they are trying to sell in the Commercials. The side effects ???
And do they really do what they claim to do ?
I think a lot of this is Do Do .

At one time, You couldn't do that. The government stepped in to monitor.

I try to just use some old fashioned COMMON SENSE .

I could give many examples but I don't have the time.

As for peeling vegetables, Everyone to their own taste, right Annie !

All I have to say is, if a Potatoe fell into a Honey Pot,it will stay there.
I won't take it out, wash it ten times and try to convince everyone it is sterile.

Lou said that and is retiring to WFD # 247 , to see what I said earlier.

Enjoy your Potatoe Skins !

A while back, we talked about arthiritus and all the problems the women were having,
holding the kitchen tools and the vegetables, for peeling.

I put in some helpful hints, because I felt sorry for them.
All I hear about, are the wonderful new toys.
If they are having so much trouble, you would think that a simple thing like sticking a fork into a potatoe ,
to hold it while peeling, would be worth a try ?????
I can peel a Potatoe in about 5 seconds.

Lou - Here's my helpful hint: If you're worried about poop on your food, then don't forget that if you're peeling with your right hand then you're holding the veggie with your left hand and you may cross-contaminate the peeled veggie in the process. As might the blade itself. Personally I wash most of my fruit and vegetables with antibacterial hand soap before cutting, peeling, or so much as laying them on my cutting board. But I'm less concerned about manure than the the countless hands that touched the product before it hit my kitchen. Afterall, the plants are eating that manure so it's not just on the outside.

Scientific or not, that's the way I look at it!

Lou doesn't use his hand, Fenworth. He uses a fork! I have also wondered about the peeler blade, but I still think having no skin and then washing the vegetable results in less germs.

OMG you mean he PUSHES IT IN WITH THE TINES????

LOL

good thing I was totally joking! ;) I can see it doesn't look that way at all though.

Sure you were. Can you imagine how peeling a cucumber would feel with the tater gloves on?

Lou, everyone to their own tastes. I still take a tomato, fresh off the vine, dust it off on my shirt and eat it. I love 'em. (grin) Poop and all.

Now, we don't want to talk about the percentage of particulate matter that is allowed in all commercial canned goods do we? That would be hair, rodent droppings, insects, twigs and dirt, nail clippings and whatever is on the hands of the people who handled the food before it got canned. Add some pesticides, some herbicides, some fungicides and some other "cides" and can it all up!

That's why I grow my own and take my chances with the horse manure. I still peel carrots and beets, though, because....well....because I like them better that way!

Annie

Yes, I imagined it.. after you suggested it. Now, I'm blushing. And it's not even a Jesse comment!

If ya aren't EVER exposed to a germ, how do ya develop immunities???????

Deanna (going off to hide and work on MY immunities)

Deana: You are right! If you are healthy.!!!!!!
If your immune system is down, like from Cemo and Radiation treatments,
you don't want any part of germs.
SOOOOO!!!!!you do whatever, to eliminate as many as you can.
Also you do what the doctor tell's you.

My wife can't even go to Bingo, or Church when getting treatments.
Can't be near anyone with colds.
Naturally there are germs everywhere.

Annie: you're right too! I do the same with tomatoes.

Fenworth : You are right too. I wash the potatoes first.
Take a slice off one side and stick the fork in and slice away.Then I wash the potatoes again when I'm done.
I suggested the fork thing a while back, just for all the members who complained about Arthur in their hands.

You are all right . Guess I'm just tired from all the running I've been doing lately.

I apologize to everyone.

Now, I will have to see where I started trouble in the other threads.

LOU

Thanks again for all the suggestions. I was able to find the one I had before after all and that makes me very happy. I don't think that any of the features mentioned here were ones that I couldn't live without. I guess they thought bright orange would make it hard to lose, but what if you're peeling carrots? I think when I throw this one away, I will get a palm peeler!