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Swiss Pro

NEW - 1 PACK - A GREAT PEELER FOR BOTH LEFT HANDS & RIGHT HANDS, PEELS, SLICES, GARNISHES, STAINLESS STEEL HANDLE, CARBON STEEL BLADE STAYS SHARP, EASY TO USE. A GREAT GADGET FOR YOUR KITCHEN OR TO GIVE AS A GIFT. Made in Switzerland. FOR MORE GREAT GADGETS It peels everything so easily, speedily and slices thin as well .

Most helpful client reviews

31 of 32 humans found the following review helpful.
R.I.P. Joe Ades, now we have to compensate double to get our peelers here.
By A. Ciccarone
And any individual may use it, whether you are right handed, left handed, or -- like a politician -- underhanded. It's Swiss quality! See that loop on the side? That gets the eyes of your potatoes, and cleans up pineapples without wasting any fruit! It even slices cheese into wafer thin slices, effortlessly!

9 of 10 persons found the following review helpful.
The only peeler you will ever need!
By Kattie Turner
I have 3 years buying this peeler and utterly love it and will never use another as long as I can. It peels everything so easily, quickly and slices thin as well. Like coleslaw? Well this makes thin slivers of cabbage a breeze.The handle may be turned around to scoop out the guts of a melon, pumpkin etc... The notch on the side pulls out the eyes of potatoes easy as well.

I have arthric hands and cannot peel without causing me much pain but with this wide handle, I may for long periods of time without effort. I gift these to all the cooks I know and we are all in awe of this great product.

I will be honorable and state that it does rust without apparent effort if you do not oil the hinge after each use (cooking oil is all that is needed), and is not dishwahser safe but it is worth the effort.

16 of 21 people found the following review helpful.
They Last a Lifetime
By Michelle
You know when you peel a pineapple with a knife and you leave all the bits behind? Use the eye, you pull the bits out the back. Use the same eye, you're gonna make genuinely good french fries. You know why they're so good? They've got three sides, not four (that's how the French make them). They use less oil, and they cook quicker. And if you want to make them taste great, you leave the skin on the potato. You don't peel it, you wash it. Cook them like that with the skin on. And if you cook these yourself without trans-fat, you wash them down with red wine, you'll never die. You'll live forever.

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