Kyocera is known for its incredibly sharp ceramic knives, so it’s no surprise that it also offers peelers with ceramic blades. This Y-shaped peeler won’t rust or corrode, and the ceramic material minimizes food browning, which is great when you’re peeling large quantities of apples or potatoes. Like Kyocera’s ceramic knives, the blade on this peeler is made from the company’s proprietary zirconia material that will stay sharp much longer than similar metal knives. If the stone hasn’t got a base secure it with, fold a tea towel and set the stone portrait in front of you with the coarse grit side up. Even if you have a base, a fair bit of water comes off the stone, so a tea towel is a wise choice anyway. During this time I recommend melting the butter and warming the cream using the residual heat in the pot. Doing this will help the potatoes absorb both of them without turning the mash clumpy.

The handle isn’t uncomfortable, but it's not as comfortable as peelers with larger or soft-grip handles. While this cut well in testing, the cutting felt rough rather than smooth because of the way it’s sharpened. Although it isn’t a serrated peeler, a close inspection showed that the sharpening is slightly rough. The peeler rattled a bit during cutting, which made it seem less sturdy, but it still got the job done. Since it has two sharp cutting edges, we could cut in either direction, and it’s great for both left- and right-handed users. Drizzle a bit more water over the stone and place the tip of the blade against the stone at a 20-degree angle (see how to tell an angle). Draw the knife along stone applying a bit pressure as if you were shaving a thin layer off the top.Versatile Use: The knife is not only suitable for cutting potatoes but also cucumbers, carrots, and other vegetables with ease.

Use a floury/baking potato such as a Maris Piper (UK) or Russet (US). Or simply ones in the store that say ‘Baking Potatoes’. These will give the best texture for both the mash and gratin. Do I have to add the garlic? Using a ceramic peeler can delay browning for a short while. However, if there is a large pile of potatoes that will take time to peel, or if you want to peel an hour or two ahead, the potatoes should be submerged in cold water to keep them from browning before you’re ready to use them.Potato peelers typically have either a stainless steel or carbon steel blade, and each has its advantages and disadvantages. Stainless steel blades are rust-resistant and less prone to breakage, but they can dull faster than carbon steel. The latter is a pro favorite due to how sharp it is, but it's also easy to break when dropped and can rust if not dried properly after washing. When it comes to peeler handles, they come either flat or rounded and are made of either plastic or metal—though many do come with a rubber cushion. Hold the steel firmly and vertically against a surface: a heavy wooden board is ideal. If the surface is slippery use a cloth to steady the steel. Rust-resistant: The stainless steel blade is also rust-resistant, ensuring that the knife remains in top condition for years to come.

The potato eye removers jut out from the sides of the peeler and are hollow circles, so they can also be used for getting a strand of zest from citrus fruits. When you’ve accumulated a pile of potato, apple, tomato, and zucchini peels, you can wash this in the dishwasher. People who already own a stand mixer will love this multifunction peeler, spiralizer, and slicer. Much like hand-cranked peelers, but motorized by the mixer’s power hub, this will make short work of a pile of potatoes. When it’s apple season, you can peel, core, and slice bushels of apples with little effort. Change the blade, and you can spiralize potatoes, zucchini, beets, and more. We liked it for its speed when compared to handheld options.Peeling potatoes with a knife involves using a sharp paring knife to remove the skin from the potato. First, I wash the potato thoroughly and begin peeling off the skin from one end to the other and then on each side. After peeling, I cut off any bruised or blemished areas. If I am slicing the potato to fry or to use in a gratin, I usually place the potato on the cutting board and use a chef’s knife to cut slices. Nope! They cook through in the oven and crisp up beautifully. If you slice them thinly they’ll be perfectly tender by the time the whole thing is done. It depends on how the potatoes will be used. Many people like to slice the potatoes in half horizontally and bake them in their skins. If the peels won’t be desirable for serving, the potatoes should be peeled before cooking. Built for peeling, coring, and slicing apples, this can be converted to peel-only mode for potatoes or for other fruits and vegetables that don’t need to be cored or sliced. The peeling blade is adjustable to two settings for smaller foods or deeper peeling, or for larger foods or less aggressive peeling. We successfully peeled and cored apples, and moved on to peeling potatoes and sweet potatoes. This worked best with foods that were more round rather than uneven or oval. With some potatoes, we had to do a little trimming to remove sections of peel. We also had to cut our long sweet potatoes to fit. POTATO PEELER KNIFE AND POTATO FORK - Unlike a traditional potato peeler, this potato peeler knife and potato fork set efficiently peel even the most awkwardly shaped potatoes.

Comfortable Handle:The handle is designed to be comfortable to hold, even for extended periods of use. SUPERIOR STAINLESS STEEL - Constructed from high quality stainless steel for strength and durability.

Best potatoes to use when making chips

Process shots: boil potatoes (photo 1), drain (photo 2), warm butter and cream (photo 3), add potatoes (photo 4), mash (photo 5), mash in cheese and seasoning (photo 6).