A double-sided blade that peels in both directions, so prep takes half the time. The handle is comfortable for everyone, left hands included.
Before you start
- Take the cap off. Hold the top and bottom of the cap and pull it straight off.
- Hold it your way. Either hand, however feels natural. Keep the blade in full contact with the food.
- Go light. Use light pressure and peel in both directions, up and down.
Long vegetables
- Rest the base of the vegetable on a cutting board and hold the top upright in your fingers.
- Peel down and back up. The double-sided blade cuts both ways.
- Run the blade across the ends to trim stems and tips.
Great for: carrots, cucumbers and zucchini.
Round fruit and veg
- Hold the fruit in one hand. Anchor the thumb of your peeling hand at the base, closest to you.
- Peel toward your thumb for control.
- The hook: dig it in and pull toward your thumb to carve sticks and garnishes, or twist it into potato eyes.
Great for: potatoes, kiwi, tomatoes (no blanching), mangoes, apples and peaches.
Tough skins
- Cut squash into 6 to 8 wedges. Hold a wedge like a pistol, set the blade at 45 degrees and peel away from you toward the centre.
- Beets, turnips and yams peel like any round fruit.
- Catching in the skin? Lighten your touch and check your angle.
Bonus: scrape out squash strings and seeds with the blade.
Cabbage, onions and slicing
- Halve cabbage or onion and run the blade along the cut edge for paper-thin shreds.
- Pull the blade across cold cheese, chocolate or butter for thin shavings.
- Halve long vegetables lengthwise for ribbons and veggie noodles.
Safety and care
- Spartan blades are Japanese-design stainless steel and very sharp. Keep fingers clear.
- To put the cap back on, use your thumb to tip the blade to one side. Holding the cap lengthwise, roll it on from the top of the blade to the bottom.
- Hand wash with warm water, a drop of dish soap and a small bristled brush. Your tools are dishwasher safe, but the heat and detergent dull the edge over time.
- Dry with a flat, non-looped towel, or air dry on a dish mat. Make sure it's fully dry before the cap goes on.
More tips in How to care for your Spartan tools.
