Bests & Worsts Reviews from Amazon

For those who work in the food industry, this one is an essential. Common complaints: Blade rusts, awkward to use, feels cheap. Response: 1.) The blade rusts because the peeler is not made of stainless steel. As someone else has already pointed out, it's carbon steel which requires more care (rinse/wash & wipe try with a kitchen towel right away) to prevent rusting. However, this makes the Kuhn Rikon peelers MUCH sharper. They also keep their edge longer than your normal metal swivel head peeler that most people are used to seeing. 2.) For new users, the kuhn rikon peeler can feel quite awkward because its Y-shape means that it is best for certain things. In the restaurant business, peeling 10gallons of potatoes for mash happens every couple days and this is the peeler to do it. The Y-peeler is best for certain tasks and requires a certain grip and technique. It takes some getting used to but once you've got it down, you'll be going through apples and potatoes like no one's business. 3.) These peelers aren't meant to be kept for years unless of course you only peel a few veggies a year. For the product intended use, these are plenty sturdy, can be thrown around, used, abused and still stay sharper for longer. Many prep cooks go through one of these every couple months just because of the sheer volume of food they prepare. So, with professional wear and tear, you're not going to keep them around forever. The reason why cooking professionals are generally so satisfied with these is that the Kuhn Rikons are the best peelers when considering working efficiency, durability and price. Summary: If you're a home cook who only peels an apple as a snack and a few potatoes for dinner every few days, you might not want to bother with getting used to a different kind of peeler and the slightly higher maintenance. BUT if you're in the food industry, you know that you can't find what the Kuhn Rikon peelers have to offer anywhere else.