Green Potato Peeler for Potatoes, Carrots and Root Vegetables

A potato is not a smooth object. It has bumps, hollows and eyes, and a blade that cannot follow a curve takes a flat slice off a round thing.

Key Features

• Named for the hardest ordinary peeling job - potatoes dip and swell along their length, and what a rigid blade removes on the bumps is potato, not skin.
• Root vegetables are the tougher version - carrots that taper, sweet potato under a thick jacket, taro that has to come out completely clean.
• Rinse the starch off immediately - dried potato starch on a blade is what makes the next potato drag, and it is the whole of the maintenance this tool needs.
• A cucumber forgives any blade - anything straight peels with almost any tool, which is why the potato is the vegetable worth choosing a peeler for at all.
• The difference only shows across a full tray - one potato tells you nothing about a peeler; a tray for a big lunch is where a blade that fights the shape costs you real food and one that follows it costs you nothing.

Where to Use It

• Potatoes for a tray or for mahshi
• Carrots for soup and for salad
• Sweet potato in winter
• Taro, before it goes in the pot
• At the prep bowl and the sink, where the starch gets rinsed off straight away

Why Choose This One

• A cucumber forgives any blade - straight vegetables peel with almost anything, which is why the potato is the one worth choosing a tool for.
• You cannot judge a peeler on one potato - the cost of a poor one only shows across a full tray, which is exactly when you are peeling.

Details

Colours

• Green - taken from the product's own handle.

Specifications