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Dick And Nancy Are A-Peeling

Now THIS is a peeler.

I thought I was getting fancy when I replaced my all-metal 20-year old  Ecko straight-bladed veg peeler with the cushy-handled Oxo.  Then I started hearing about "Y" shaped peelers.  Food writer Daniel Gritzer, among others thinks it's the only way to go.

I decided to get a "Y" job and see how it stacks up against my old reliable.  Sure, I was putting $1.97 on the line for this experiment but felt I owed to Food for Thought listeners to take the risk.

My conclusions?

I peeled a bunch of spuds with the Y for a dish of Potatoes Anna

Credit Stein / KNKX
Potatoes Anna. Didn't get the spiral pattern I was trying for but Queen of Spuds, the Lovely &Talented Cheryl DeGroot found them acceptable.

It worked fine and the carbon steel blade seemed sharper than on my old Oxo.  But was it that much better? As I told Nancy Leson in this week's chat "Ummmm... I dunno."  Further research is needed.

Nance did her part. "I bought several new peelers just to see are they really better."

Credit Nancy Leson / KNKX
That one in the middle is that German job Nance mentions in the segment.

She already had her Oxo Good Grips and picked up two more, including the Chef'n with a straight, serrated and julienne blade.  That's right -- this peeler actually cuts juliennes.  Isn't that  a-MAZE-ing?


"The more tools I have, the more freedom I have. – Du Yun." 

Dick Stein joined KNKX in January 1992. He retired in 2020 after three decades on air. During his storied radio career, he hosted the morning jazz show, co-hosted and produced "Food for Thought" with Nancy Leson and wrote and directed the Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen.