Reviews of Swisspro Vegetable Peeler

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And anyone can use it, whether you are right handed, left handed, or -like a politician -underhanded. It's Swiss quality! See that loop on the side? That gets the eyes of your potatoes, and cleans up pineapples without wasting any fruit! It even slices cheese into wafer thin slices, effortlessly!

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I have 3 years buying this peeler and absolutely love it and will never use another as long as I can. It peels everything so easily, quickly and slices thin as well. Like coleslaw? Well this makes thin slivers of cabbage a breeze.The handle can be turned around to scoop out the guts of a melon, pumpkin etc... The notch on the side pulls out the eyes of potatoes easy as well.

I have arthric hands and cannot peel without causing me much pain but with this wide handle, I can for long periods of time without effort. I gift these to all the cooks I know and we are all in awe of this great product.

I will be honest and state that it does rust easily if you do not oil the hinge after every use (cooking oil is all that is needed), and is not dishwahser safe but it is worth the effort.

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I've had this for over a year, and I love it. Everyone that ever used it in my kitchen also loved it.

Just be careful and don't use it for peeling small or round things like apples for example, or you'll cut nice thin pieces of your holding thumb just like I did.

This peeler is perfect for big potatoes, squash, carrots, cucumbers, or anything that's elongated.

Also, do not wash it in the dishwasher, or leave it in water. Just rinse it right after use and hang it to dry. You don't want rust on it, do ya?

Honest reviews on Swisspro Vegetable Peeler

I've been using the same peeler for at least 10 years. It is finally starting to die slowly. I never oiled it, washed it in the dishwasher all the time. It just kept working like it was new all these years. I bought it at a flea market in Stormville, NY for about $2.50. I sure have gotten my money's worth.

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You know when you peel a pineapple with a knife and you leave all the bits behind? Use the eye, you pull the bits out the back. Use the same eye, you're gonna make really good french fries. You know why they're so good? They've got three sides, not four (that's how the French make them). They use less oil, and they cook quicker. And if you want to make them taste great, you leave the skin on the potato. You don't peel it, you wash it. Cook them like that with the skin on. And if you cook these yourself without trans-fat, you wash them down with red wine, you'll never die. You'll live forever.