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For most easy tasks (carrots, potatoes, most fruits, celery, cardoni, etc) I have a cheap-feeling plastic Kyocera peeler with a ceramic blade. It works great, and has for years. If I stress it overly the blade pops off, but that is the signal to switch to...

...the Oxo Good Grips peeler. This is a traditional metal-bladed peeler for more serious work.

For oddly-shaped items with crooks and nannys like hands of fresh ginger, I turn back to the old standby: the very sharp paring knife.

I have yet to find anything that can't be peeled efficiently with one of those three.

Doug Williams

who makes the first peeler, is that a prototype or one currently on the market?

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