Peeler Basics: Quick, Clean Peeling for Fruit & Veg

A sharp peeler takes off thin skins cleanly, without wasting much of the fruit or vegetable underneath – a quiet little hero in the kitchen. Here's how to use it and keep it sharp.

What Your Peeler Is For

Potatoes, carrots, asparagus, apples, cucumber – and with a bit of practice, fine vegetable ribbons for salads or garnish. It'll also shave fine curls off Parmesan or chocolate. Take a look at our peelers.

Wide or Narrow?

The wide blade glides smoothly over larger surfaces like potatoes, while the narrow one is nimbler on round or smaller veg. With a set, you've got both and simply reach for whichever suits the job.

Technique

Always peel away from your body, turning the fruit or vegetable with your other hand. With light, even pressure, the blade does most of the work itself. For asparagus, peel the bottom third a little more firmly.

Care

Rinse and dry it after use – that keeps the blade sharp for longer. A blunt peeler tears the skin instead of slicing it cleanly; that's the sign it's time for a new one.

FAQs

Which peeler should I use? It depends on the vegetable: wide for larger surfaces, narrow for round ones – a set covers both.

How do I keep the peeler sharp? Store it dry and treat it gently; peelers aren't sharpened again, they're simply replaced when needed.

Can I make vegetable ribbons with it? Yes, peel courgette or carrot lengthways for fine ribbons to add to salads.

Which direction should I peel in? Always away from your body – it's safer.

Is the peeler dishwasher-safe? Mostly, yes – though washing it by hand keeps the blade sharp for longer.

What else can I use it for besides vegetables? For shaving curls of Parmesan, chocolate or butter. Find out more in the kitchen accessories collection.