4 years ago1,000+ Views
I've lost count of the number of food blogs, magazines, and websites that recommend the Kuhn Rikon Swiss Peeler as THE vegetable peeler to own. Professionals swear by it, home cooks love it, and even those used to the (classically American) straight swivel peeler, once they go Y-peeler, they never go back.
First, let's get the price out of the way, because that's a big factor when buying kitchen equipment. Good news, Scrooges of the world: the Kuhn Rikon Swiss Peeler is on Amazon Prime for only $7.03. You can also get a 3-pack for just a few more bucks, at $11.85.
Wow. Just, wow. Paying less than $10 for industry-standard kitchen tools is not an everyday event. Even I, Ms. Scrooge herself, can recognize that. Before I get too excited, let's move on to the features.
A sharp blade. That's a key to a good peeler, and the Kuhn Rikon's carbon steel blade is sharper than most. And, according to many of the reviews, stays that way for a long time. Look in the pictures above how it zests the orange peel so cleanly, without getting any of the pith trapped in its blade (you can see the peeler through the skin!).
Double sided. Unlike swivel peelers, which often have the blade on just one side, this Y-peeler is good for rightys and leftys alike.
Carbon steel (as opposed to stainless steel). It's sharp and stays that way. A little more prone to rusting, but that just means you'll have to give it a little towel-off after washing, rather than letting it sit in the drying rack. And shouldn't you be doing that anyway?
After doing the research, I'm seriously considering investing one of these bad boys. Good tools means easier, more efficient prep, which means dinner gets on the table faster. As I start cooking more and more, I think I'd like to have a professional Y-peeler like the Kuhn Rikon at my side.
As a Scrooge of the world, $7 and change for a peeler is SUPER reasonable. Especially since that shape looks like it gives you so much more control when it comes to peeling.
One of the many glowing reviews is Daniel Gritzer's, over at Serious Eats: