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Is there any way to sharpen a vegetable peeler?

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I have three that have grown dull with use. Hate to get rid of them if there's a way to sharpen them. Any suggestions?

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  1. http://www.chow.com/food-news/55249/h...

    4 Replies
    1. re: ferret

      Thanks ferret! Can't wait to have sharp peelers again!
      Also thanks to Chowhound for the great video tip. Think I'll search thru and see what other gems I can find.

      1. re: ferret

        WHO KNEW??? Thanks so much!

        1. re: ferret

          OMG...thanks.

          1. re: ferret

            Hi, ferret:

            He uses his *$3 knife* to sharpen his peeler?

            Aloha,
            Kaleo

          2. Yes, you should able to sharpen it up again with a sharpening stone. I have done so for mine. It works. Now, I cannot be sure of your vegetable peeler. I can imagine it will be more difficult to sharpen some peelers over others due to the accessibility.

            5 Replies
            1. re: Chemicalkinetics

              Was thinking about a sharpening stone since I have one. But like you said, accessibility is the tricky part.

              1. re: Spice_zing

                Yeah, so when I did it, I used the corner of the stone to sharpen the peeler. On top of that, I hold the peeler on one hand, while holding the stone on the other hand -- and I kept the peeler stationary, while moving the stone.

                If you already have a stone, then you can give it a try.

                1. re: Chemicalkinetics

                  Thanks for the great tip Chemical! Used the corner of the stone and now have sharp peelers again.

                  1. re: Spice_zing

                    Glad it works out for you as it did for me. Thanks for your update.

                2. re: Spice_zing

                  I can't get it right via stones, so i use some wet/dry sandpaper attached to a paint stick.

              2. I run my peeler up and down my ceramic steel as if I was peeling the steel. Works like a charm

                3 Replies
                1. re: scubadoo97

                  Thanks for another great tip scubadoo!

                  1. re: Spice_zing

                    Should you develop a burr you can try to break it off with a piece of cork or even the knife might work which is used to realign the edge in the video.

                  2. re: scubadoo97

                    Works better than my sandpaper & paint stick!

                  3. what a great question... I never thought of sharpening my veggie peeler, but you can bet I'm going to tonight!

                    1. Get yourself a Zena Star Peeler next time: http://www.simplygoodstuff.com/star_p... ; they never need to be sharpened. Don't get the all-stainless one linked to in the description (which will dull and isn't as sharp anyway)--stick with the original. They're FANTASTIC.

                      13 Replies
                      1. re: MacGuffin

                        Talofa, Mac:

                        $5.75 for this? Pshaw! Wouldn't you rather have an "All-Clad" or "Le Creuset" for $57.95?

                        Seriously, this is a really good link, thanks. I'll buy one.

                        Aloha,
                        Kaleo

                        Kaleo

                        1. re: kaleokahu

                          Talofa! I see you appreciate my "cheap really CAN be best" approach to buying kitchen utensils!

                          The other, more specialized Zena products like the julienne and soft-peel peelers are good, too. I'd suggest all three if you can get them to bundle them with the carbon rather than stainless Star. Go to YouTube and search "peeler guy" to see the late Joe Ades's demos (he made a fortune on them). I bought mine and the ones I gave to family and friends from his daughter. Just make sure to blot the blade with a paper towel or some such after you've rinsed it.

                        2. re: MacGuffin

                          I have a Star peeler. I've had it for about 300 years (well, maybe not quite that long). It's absolutely great. Still as sharp as ever.

                          1. re: Cilantra

                            Aren't they fantastic? As stupid as this sounds, they make peeling kinda fun. I peel lots of carrots and sometimes beets for juicing and the Star takes off just the thinnest outer layer; there's virtually no waste. The carrots and beets are positively oozing juice before I ever grind them. Everyone to whom I've given them loves them and wants to pick up some for other people (I bought mine 5/$20 on the street).

                          2. re: MacGuffin

                            Thanks MacGuffin for the Star Peeler tip. Looks like the ultimate peeler. I'm gonna get this. A bit confused on the difference between the original that you said is better than the stainless.

                            1. re: Spice_zing

                              It's the blade. The original one has a carbon steel blade with a stainless body; they now have one that's all stainless, including the blade. You don't want that one--go for the one with the carbon (which the vendor identifies as tungsten) blade. I wasn't even aware that there were two different Stars being made until I visited simplygoodstuff.com to buy the Julienne and Tomi. Their original peeler is called the Rex and it has the carbon blade with an aluminum body: http://www.zena-swiss.com/en/products... ; the Star is an upgrade of that. My guess, since I don't even see it on their Web site and had never heard of it before, is that the all-stainless Star is marketed to Americans who just HAVE to have a stainless steel blade.

                              Make sure you post your impressions. I'm almost certain you're going to be really happy with it. Don't forget to watch Joe Ades's videos. :)

                              1. re: MacGuffin

                                <go for the one with the carbon (which the vendor identifies as tungsten) blade>

                                Won't the tungsten one be made with, you know, tungsten steel?

                                1. re: Chemicalkinetics

                                  Heh heh... well all steel contains carbon (else it ain't steel) and tungsten steel also contains, well, tungsten and stainless steel also contains chromium. The term "carbon steel" is usually used when no other significant alloyant is present. So ChemicalK is right.

                                  With regard to peelers, mine is ceramic... I've had it for some years and it still seems very sharp.

                                  1. re: drongo

                                    Oh yes, I heard great things about ceramic peelers. Have you had any problem peeling hard objects? I know they are definitely great for normal jobs like apples or potatoes, but have you tried to peel harder objects like butternut squashes.

                                    1. re: Chemicalkinetics

                                      I use it with butternut squashes regularly.

                                      1. re: drongo

                                        Good to know, thanks.

                                  2. re: Chemicalkinetics

                                    I don't pretend to be a metallurgist but isn't "Tungsten steel"/"Tungsten Steel" (as per SGS--they use both) used for rather more industrial applications? http://www.stanfordmaterials.com/Tung... (note "small quantity of steel") The manufacturer's site just claims "hardened and blued steel." IOW, what's at issue isn't whether or not the alloy in the blade contains tungsten but whether or not it's "Tungsten Steel." What can I say? I take words literally.

                                  3. re: MacGuffin

                                    Thanks for clearing that up MacGuffin. I'll post my impressions after I get it.