Most of us learned to peel on a cheap peeler that needed a lot of muscle. The Spartan Peeler works differently, and a few old habits get in its way. None of these are hard to change. Most people get it on the second try at our booth.
Pressing too hard
Old peelers trained us to push. The serrated blade grips on its own. Work smarter, not harder.
Try this instead. Use light pressure and let the blade do the work.
Blanching tomatoes and peaches first
There’s no need for a pot of boiling water and an ice bath. The serrated edge lifts the skin straight off a raw tomato or a soft peach, however ripe it is.
Try this instead. Peel them raw, and freeze the dry skins for stock.
Peeling the round side of a cabbage
Running the Peeler over the outside of a cabbage only gives you leaves.
Try this instead. Cut the cabbage in half and peel along the cut edge for paper-thin slaw.
Using it for matchsticks
The Peeler makes peels and ribbons. It isn’t built for julienne.
Try this instead. Reach for the Shredder for matchsticks and zucchini noodles.
Jamming the safety cap on
Forcing the cap straight down is how caps get stuck and fingers get close to the blade.
Try this instead. Line the blade up as close to inline with the handle as you can, then roll the cap on over the blade. Always hold the cap by its long edges, never the short ends.
Living in the dishwasher
The Peeler is dishwasher safe, but the dishwasher is tough on any edge over time.
Try this instead. Hand wash it. We give the blade a quick scrub with a bristle brush and pat it dry with a dish towel.
Think yours has gone dull?
If the blade dulls within 20 years, we replace it for free. Breakage, rust and bending are covered for life.
