I recently bought a Kyocera Ceramic Peeler, thinking that it might be
a little sharper than the one(s) I have that have been used for quite
a number of years. I think one of them dates back to 1986.

I first peeled a med-large russet and felt that I had to bear down
quite a bit harder to peel a strip of potato.

Next, I peeled four carrots (small-medium organic, so the carrot skin
wasn't hard - but still, vegetable-brushing wouldn't get off what I
wanted to get off).

It took me several times longer to get the peel off using this new
ceramic peeler. The blade seemed to float on top of the carrot, maybe
because of the indentations in these small carrot, even though they
were miniscule indentations. It seemed because of these indentations
and the fragility of the carrots that it was not possible to bear down
I had done on the potatoes; and also when I tried, the peel didn't
seem to become thicker because of it.

I am enclosing a picture of the strip results from two similar peeler
for carrots.
http://tinypic.com/358c8c0.jpg

Here is a link to what the peeler looks like on-line. I DID NOT
purchase this peeler from this company. http://www.cutleryandmore.com/
details.asp?SKU=2116

I wonder if anyone else has bought this and compared.

Thanks.
Dee Dee

"Dee Dee" > wrote in message
oups.com...
>I recently bought a Kyocera Ceramic Peeler, thinking that it might be
> a little sharper than the one(s) I have that have been used for quite
> a number of years. I think one of them dates back to 1986.
>
> I first peeled a med-large russet and felt that I had to bear down
> quite a bit harder to peel a strip of potato.
>
> Next, I peeled four carrots (small-medium organic, so the carrot skin
> wasn't hard - but still, vegetable-brushing wouldn't get off what I
> wanted to get off).
>
> It took me several times longer to get the peel off using this new
> ceramic peeler. The blade seemed to float on top of the carrot, maybe
> because of the indentations in these small carrot, even though they
> were miniscule indentations. It seemed because of these indentations
> and the fragility of the carrots that it was not possible to bear down
> I had done on the potatoes; and also when I tried, the peel didn't
> seem to become thicker because of it.
>
> I am enclosing a picture of the strip results from two similar peeler
> for carrots.
> http://tinypic.com/358c8c0.jpg
>
> Here is a link to what the peeler looks like on-line. I DID NOT
> purchase this peeler from this company. http://www.cutleryandmore.com/
> details.asp?SKU=2116
>
> I wonder if anyone else has bought this and compared.

not me, but as long as you brought the topic up, I am wondering what type of
peeler people prefer. I had bought a bit more expensive one that didn't
work at all, then went back to the couple of buck all metal jobs. But, they
fall apart on me. So, usenet, guidance and wisdom is needed . . .

(Dee Dee) wrote in
oups.com:

> I wonder if anyone else has bought this and compared.

Cooks Illustrated did a review of peelers back in 1998 that includes
a Kyocera peeler that sounds like the one you're talking about. It's
available online at

http://www.cooksillustrated.com/test...?testingid=59&

but requires a subscription (although I think they'll give you two
weeks free access).

The summary is available to anybody at

http://www.cooksillustrated.com/imag...vegpeelers.pdf

--
Bert Hyman | St. Paul, MN |

Gil Faver wrote:

> not me, but as long as you brought the topic up, I am wondering what
> type of peeler people prefer. I had bought a bit more expensive one
> that didn't work at all, then went back to the couple of buck all
> metal jobs. But, they fall apart on me. So, usenet, guidance and
> wisdom is needed . . .

I really like my Oxo Good Grips peeler. The url below shows one on amazon.

http://tinyurl.com/yuob6w

--
Dave
www.davebbq.com

On Feb 9, 4:19 pm, "Gil Faver" > wrote:
> "Dee Dee" > wrote in message
>
> oups.com...
>
>
>
>
>
> >I recently bought a Kyocera Ceramic Peeler, thinking that it might be
> > a little sharper than the one(s) I have that have been used for quite
> > a number of years. I think one of them dates back to 1986.
>
> > I first peeled a med-large russet and felt that I had to bear down
> > quite a bit harder to peel a strip of potato.
>
> > Next, I peeled four carrots (small-medium organic, so the carrot skin
> > wasn't hard - but still, vegetable-brushing wouldn't get off what I
> > wanted to get off).
>
> > It took me several times longer to get the peel off using this new
> > ceramic peeler. The blade seemed to float on top of the carrot, maybe
> > because of the indentations in these small carrot, even though they
> > were miniscule indentations. It seemed because of these indentations
> > and the fragility of the carrots that it was not possible to bear down
> > I had done on the potatoes; and also when I tried, the peel didn't
> > seem to become thicker because of it.
>
> > I am enclosing a picture of the strip results from two similar peeler
> > for carrots.
> >http://tinypic.com/358c8c0.jpg
>
> > Here is a link to what the peeler looks like on-line. I DID NOT
> > purchase this peeler from this company.http://www.cutleryandmore.com/
> > details.asp?SKU=2116
>
> > I wonder if anyone else has bought this and compared.
>
> not me, but as long as you brought the topic up, I am wondering what type of
> peeler people prefer. I had bought a bit more expensive one that didn't
> work at all, then went back to the couple of buck all metal jobs. But, they
> fall apart on me. So, usenet, guidance and wisdom is needed . . .- Hide quoted text -
>
> - Show quoted text -

I've had several of the harp peelers and they certainly are all
adequate in comparison to some other cheap kinds, (one of which
includes a sharp point to dig around into an apple or tomato).
About 2 years ago I bought a set of KitchenAid utensils which included
this type of peeler. I certainly like it, too, in addition to the
normal metal harp which shows on the left-hand-side of my picture.

http://www.amazon.com/exec/obidos/se...=amd-google-20

or
http://tinyurl.com/2odjb3

It may be my imagination, but when I see this KA peeler sold
separately, that it is not a sturdy as the one in the set. I don't
know if the one in the set is as sturdy as it was.

OT: KA can opener: I do know that the KA can opener in this set rusts
very bady even NOT putting in the dishwasher and making every effort
drying well even with a hair dryer - I gave up on the cannopener.
Dee

On Feb 9, 4:41 pm, "Dave Bugg" > wrote:
> Gil Faver wrote:
> > not me, but as long as you brought the topic up, I am wondering what
> > type of peeler people prefer. I had bought a bit more expensive one
> > that didn't work at all, then went back to the couple of buck all
> > metal jobs. But, they fall apart on me. So, usenet, guidance and
> > wisdom is needed . . .
>
> I really like my Oxo Good Grips peeler. The url below shows one on amazon.
>
> http://tinyurl.com/yuob6w
>
> --
> Davewww.davebbq.com


Looks like Oxo is getting good reviews on a lot of things. Regarding
my remarks about the KA can opener in the previous post, DH decided to
buy a different kind and bought an OXO which someone had said that was
the "best can opener in the world." I haven't heard any comments from
him yet about it, but I know he has use it. Canned beans and canned
tomatoes is about the only work-out our can opener will get -- but
certainly essential.
Dee

On Feb 9, 4:27 pm, Bert Hyman > wrote:
> (Dee Dee) wrote groups.com:
>
> > I wonder if anyone else has bought this and compared.
>
> Cooks Illustrated did a review of peelers back in 1998 that includes
> a Kyocera peeler that sounds like the one you're talking about. It's
> available online at
>
> http://www.cooksillustrated.com/test...?testingid=59&
>
> but requires a subscription (although I think they'll give you two
> weeks free access).
>
> The summary is available to anybody at
>
> http://www.cooksillustrated.com/imag.../so98vegpeeler...
>
> --
> Bert Hyman | St. Paul, MN |


I've seen that article, Bert. Thanks. I put a lot of store in CI's
recommendation. I'm still thinking of a subscription to CI -- have
been for years. :-)).
I just ordered a special they have on now for the annuals of 2005-2006
(to be shipped around 2-20-07) for a very good price. Less than a
subscription, but of course to some, outdated. I usually sneak a peak
of their latest magazine somewhere.

I'm still confused as to whether CI's recommendation is the same as
America's Test Kitchen's recommendation.
Dee

In article >,
says...
>
> not me, but as long as you brought the topic up, I am wondering what type of
> peeler people prefer. I had bought a bit more expensive one that didn't
> work at all, then went back to the couple of buck all metal jobs. But, they
> fall apart on me. So, usenet, guidance and wisdom is needed . . .
>
>
We like the Kuhn-Rikon Y-shaped peelers.

I can truthfully say that we've never worn one out, although that may be
because they get discarded with the peeling scraps with disappointing
frequency.

This may actually be a good argument for a compost heap, which can at
least be rooted through to find the discarded peeler, unlike the
landfill.

Bob

In oups.com "Dee Dee"
> wrote:

> I'm still confused as to whether CI's recommendation is the same as
> America's Test Kitchen's recommendation.

Well, they ->are the same people, so I've always supposed that was the
case.

--
Bert Hyman St. Paul, MN

Dee Dee wrote:
> I recently bought a Kyocera Ceramic Peeler, thinking that it might be
> a little sharper than the one(s) I have that have been used for quite
> a number of years. I think one of them dates back to 1986.
>
> I first peeled a med-large russet and felt that I had to bear down
> quite a bit harder to peel a strip of potato.
>
> Next, I peeled four carrots (small-medium organic, so the carrot skin
> wasn't hard - but still, vegetable-brushing wouldn't get off what I
> wanted to get off).
>
> It took me several times longer to get the peel off using this new
> ceramic peeler. The blade seemed to float on top of the carrot, maybe
> because of the indentations in these small carrot, even though they
> were miniscule indentations. It seemed because of these indentations
> and the fragility of the carrots that it was not possible to bear down
> I had done on the potatoes; and also when I tried, the peel didn't
> seem to become thicker because of it.
>
> I am enclosing a picture of the strip results from two similar peeler
> for carrots.
> http://tinypic.com/358c8c0.jpg
>
> Here is a link to what the peeler looks like on-line. I DID NOT
> purchase this peeler from this company. http://www.cutleryandmore.com/
> details.asp?SKU=2116
>
> I wonder if anyone else has bought this and compared.

I don't know about ceramic peelers. I've used the same $0.50 peeler for
twenty years and have never found a reason to replace it.

Matthew

--
I'm a contractor. If you want an opinion I'll sell you one.
Which one do you want?

"Matthew L. Martin" > wrote in message
...
>
> I don't know about ceramic peelers. I've used the same $0.50 peeler for
> twenty years and have never found a reason to replace it.
>
> Matthew
>

I've been using the same Oxo peeler for 10+ years, and it works like a
charm. Once you've tried one, you'll never go back to the metal handled
ones. The ergonomics are much, much better.

Remsleep

On 9 Feb 2007 14:20:39 -0800, "Dee Dee" > wrote:

>I just ordered a special they have on now for the annuals of 2005-2006
>(to be shipped around 2-20-07) for a very good price. Less than a
>subscription, but of course to some, outdated.

Nope. My 2004, 2005, and 2006 annuals just arrived last week. But unless you
also buy the $12.95 master index, to find anything is still a bear. Each volume
has its own index, but starting with the most recent and working backward to
find a particular subject takes a while -- especially if you go back to the 1993
issue. IMO, though, given the pace of advancement, the most recent three years
is all that's worthwhile.

>I'm still confused as to whether CI's recommendation is the same as
>America's Test Kitchen's recommendation.

They are one and the same.

On the peelers, I too had an old straight metal one that I was so, so used to.
My wife bought one of those Oxo Good Grips, and I refused to use it for over a
year. But once I slipped up and tried it, I have to admit that it's the best
I've ever used. My old tried-and-true 1.99 reliable has fianlly bitten the
dust(not that I'll ever admit it to her...)

-- Larry

"Dee Dee" > wrote:
>I recently bought a Kyocera Ceramic Peeler, thinking that it might be
> a little sharper than the one(s) I have that have been used for quite
> a number of years. I think one of them dates back to 1986.
....
> I wonder if anyone else has bought this and compared.

I bought a Kyocera ceramic peeler about a decade ago. I liked it a lot, but
eventually it broke. The handle was someone different than yours in that it
was solid rather than a loop. The ceramic blade didn't break; what broke was
the white plastic carrier that holds the blade.

I planned on getting a replacement Kyocera ceramic peeler, but never quite
got around to ordering it. In the mean time, I popped in a dollar store in
my travels and picked up one of similar design but a metal blade. I thought
I'd just use it temporarily until I replaced the Kyocera one. That was a few
years ago. I've concluded my dollar store model is just as good and I'm
sticking with it!

On Feb 10, 1:53 pm, "wff_ng_7" > wrote:

> I bought a Kyocera ceramic peeler about a decade ago. I liked it a lot, but
> eventually it broke. The handle was someone different than yours in that it
> was solid rather than a loop. The ceramic blade didn't break; what broke was
> the white plastic carrier that holds the blade.
>
> I planned on getting a replacement Kyocera ceramic peeler, but never quite
> got around to ordering it. In the mean time, I popped in a dollar store in
> my travels and picked up one of similar design but a metal blade. I thought
> I'd just use it temporarily until I replaced the Kyocera one. That was a few
> years ago. I've concluded my dollar store model is just as good and I'm
> sticking with it!

Cliche: "We live and learn."
I know there are people who will differ with me when I say that the
purchase of the Kyocera ceramic peeler makes me glad that I haven't
purchased a Kyocera ceramic knife, although I've been sorely tempted.
Thanks for your interesting comments.
Dee

>
> >I'm still confused as to whether CI's recommendation is the same as
> >America's Test Kitchen's recommendation.
>
> They are one and the same.
>
> On the peelers, I too had an old straight metal one that I was so, so used to.
> My wife bought one of those Oxo Good Grips, and I refused to use it for over a
> year. But once I slipped up and tried it, I have to admit that it's the best
> I've ever used. My old tried-and-true 1.99 reliable has fianlly bitten the
> dust(not that I'll ever admit it to her...)
>
> -- Larry

Sounds like you and your wife have your own ATK,
Similar to the one going on at our house.
LOL.
Dee

On Feb 11, 8:44 am, "Dee Dee" > wrote:
> On Feb 10, 1:53 pm, "wff_ng_7" > wrote:
>
> > I bought a Kyocera ceramic peeler about a decade ago. I liked it a lot, but
> > eventually it broke. The handle was someone different than yours in that it
> > was solid rather than a loop. The ceramic blade didn't break; what broke was
> > the white plastic carrier that holds the blade.
>
> > I planned on getting a replacement Kyocera ceramic peeler, but never quite
> > got around to ordering it. In the mean time, I popped in a dollar store in
> > my travels and picked up one of similar design but a metal blade. I thought
> > I'd just use it temporarily until I replaced the Kyocera one. That was a few
> > years ago. I've concluded my dollar store model is just as good and I'm
> > sticking with it!
>
> Cliche: "We live and learn."
> I know there are people who will differ with me when I say that the
> purchase of the Kyocera ceramic peeler makes me glad that I haven't
> purchased a Kyocera ceramic knife, although I've been sorely tempted.
> Thanks for your interesting comments.
> Dee

I also hate the ceramic peeler I bought years ago, not because it
isn't sharp, but because it isn't very sturdy. On the other hand, I
really enjoy using my 5" ceramic utility knife for slicing tomatoes
and just about anything that isn't hard as a rock. It is more brittle
than a steel blade, but the look and feel is different, more
delicate. The blade edge seems to have a natural "tooth" to it,
almost like a micro serrations, which make it cut very well. It's
also very light weight. After nearly 5 years of daily use, there is
one tiny nick in the blade, but it's otherwise still very sharp,
probably because I always use a cutting board. I recommend it.

-Unk