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Thread: faverot tater peelers

  1. #21
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    Peeler? I use a knife every chance I get. I need to keep my skills up.

  2. #22
    Senior Member mpukas's Avatar
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    Rosle

    End of story.

    I've tried many others, including oxo, and they all suck compared to the Rosle peelers (although the oxo's are pretty good, Rosle is other level). I have the julienne peeler, swivel peeler crosswise, and swivel peeler extra fine. I'd rather have the standard swivel peeler vs the extra fine though. The julienne peeler does quick work of daikon, carrots, etc. for spring rolls, but the cuts are far from clear, it's just that they're fine and it's so convenient & fast. The real gem is the swivel peeler crosswise - unbelievable good at anything large like potatoes, sweet potatoes, apples, butternut squash, etc.

    And you can take the blade out to replace or sharpen it (neither of which I've done).

    Rosle makes the best kitchen tools, utensils, etc. Period. -
    Shibui - simplicity devoid of unnecessary elements

  3. #23
    gesshin ginga 120mm w#2

  4. #24
    Senior Member NO ChoP!'s Avatar
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    Kyocera ceramic is the way to go.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  5. #25
    Senior Member K-Fed's Avatar
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    +1 to the Rikon. Cheap, and comes with a pretty sharp carbon steel blade.

  6. #26
    I use something very similar to the Rikon peeler but am looking for a small parer, I can peel with one of these little things much faster than I could with a knife but any excuse for another knife lol.

  7. #27
    Senior Member Cadillac J's Avatar
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    Quote Originally Posted by mpukas View Post
    Rosle

    End of story.
    Truth.

    I purchased the Rosle crosswise peeler based on Gator's review, and I've been more than extremely happy with its performance, and love the idea of being able to sharpen it. Previously had a Kyocera ceramic one that was pretty good, but this blows it out of the water.

  8. #28
    I have never used a Rosle peeler, but based on their other products, I would imagine their peelers kick ass. I am going to get some and try em out.

    Those Kuhn Rikon ones are terrible. There is a reason they are 3 for $11 and you can get generic ones for even less than that. The blades pop out, the plastic breaks, they are practically disposable.

    I prefer the traditional shape, but the crosswise ones are handy sometimes.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #29
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    I guess it's a case of YMMV, as I've had the same Kuhn Rikon in my kitchen for over a year - the blade has yet to pop out and it hasn't yet broken. It's still peeling like a champ. In a pro environment it may be a whole different experience.

    Anyway, since Butch said later on that he wants to be able to sharpen his, and that he wants a straight peeler, not a crosswise one, I would agree that Rosle is the best choice for him.

    Rick

    Quote Originally Posted by JohnnyChance View Post
    I have never used a Rosle peeler, but based on their other products, I would imagine their peelers kick ass. I am going to get some and try em out.

    Those Kuhn Rikon ones are terrible. There is a reason they are 3 for $11 and you can get generic ones for even less than that. The blades pop out, the plastic breaks, they are practically disposable.

    I prefer the traditional shape, but the crosswise ones are handy sometimes.

  10. #30
    Quote Originally Posted by Pensacola Tiger View Post
    I guess it's a case of YMMV, as I've had the same Kuhn Rikon in my kitchen for over a year - the blade has yet to pop out and it hasn't yet broken. It's still peeling like a champ. In a pro environment it may be a whole different experience.
    This is true. I personally have never broken one. I have had the blade pop out on me after someone else already wore it out and I have seen others break the frames. But we go through them at work. We get a few new ones every month or two.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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