Thanks everyone.......I went out looking today, and I bought a OXO peeler, and I used it tonight, and I really like it. I also ordered online a set of Messermeister peelers. Segregated, non segregated, and a Julianne peeler.They are suppose to be good.They look a lot like the OXO peeler. I'll give one to my Sister-in-law,after I decide which one I like the best.I had to peel potatoes at her house one day, and her peeler was pathetic ( DULL) !!! LOL Thanks for your ideas !!! Diana55 P.S....I have a hard time peeling with a Paring knife, because it takes me way to long, and I waste so much of the Potato !!!

Tami, I got a nice jar of crabapple jelly from LindaC once, it was delicious and a lovely pink color, they'd make nice gifts. I also remember Grandma making me run a darning needle through the crabapples, from stem to bottom, so she could make spiced crabapples, much like those cinnamon apple rings, but whole crabapples. And no peeling! Annie

1. I agree, you need "Y" and straight, depending what you are peeling. 2. Anyone used ceramic peelers? very cheap. 4 peelers for $5.00. Supposed to be very sharp. 3. Off Topic- Have you noticed that peelers stay sharp forever even peelers do not use good steel? I have been telling people, a good chef's knife should remain sharp forever if you use the right technique and never cut bones. Techniques similar to sushi cutting, the cutting edge never touch the cutting board. dcarch

Applesauce flavors are another issue too. Apparently my family has an inordinate love of applesauce, or so my husband says. I can it because the big store-bought jars usually spoil on me and my Dad before we can eat it all up. I can in the small half pint jars, just right for two servings for one person. The little store-bought kiddie cups just don't have the flavor, IMHO. I've experimented with a lot of apples for pies and sauce. McIntosh gives the classic "Mott's" applesauce flavor. I'm not a huge fan but many are. Some other types of apples are too watery and bland for my taste in applesauce. My favorites, Cortland and Empire, are not often available. Another favorite that I can sometimes get, is Jonagold. Just about the only reliable apple that I can get for applesauce that I like is golden delicious. That's a tad tart but can always be mixed with milder gala or Macs, which are the other kinds of apples I can get, along with red delicious. Other wonderful cooking apples I used to be able to get locally were Northern Spy and Ida Red, which makes great pink applesauce. The orchard outlet closed down last year, sigh. That's just my taste, which is I think way more tart and chunky than most. I don't buy organic because they are much more expensive than the basic apples I can buy on sale locally. I've posted before that we stick to the cheapest basics for most of our food shopping. If I'm going organic, it will be where I can get the most bang for my buck, like celery or greens. Finally yesterday when I was at the store I saw they got some local apples in, which were under 2 bucks a lb. my usual spending goal for produce. I got red delicious and gala, because that and Macs and Fuji were all they had. I am not a fan of Fuji apples. Particularly when they pick them green for commercial sale. They are easy to grow though, along with Gala. That's why they are so popular. Our store usually has all the common types at a reasonable price, but I guess around the holidays they ran low . . . I am going to the farm market an hour away tomorrow, should be able to get some nice produce then. I am going to get greens for decorating the house. Nothing reasonably priced locally. Sort of sad, considering how I live smack dab in the middle of some of the best farmland in the world. But it's just too tough for small producers of specialty crops anymore. It's not a resource viability issue, it's an economic return on time and money invested issue.