HOME > Chowhound > Cookware >
What have you made lately? Share your food adventure

Is there any way to sharpen a vegetable peeler?

Spice_zing Aug 9, 2012 06:58 AM

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?

  1. f
    ferret Aug 9, 2012 07:05 AM


    4 Replies
    1. re: ferret
      Spice_zing Aug 9, 2012 07:16 AM

      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
        KSlink Aug 9, 2012 07:34 AM

        WHO KNEW??? Thanks so much!

        1. re: ferret
          JavaBean Aug 9, 2012 07:53 AM


          1. re: ferret
            kaleokahu Aug 9, 2012 08:00 AM

            Hi, ferret:

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


          2. Chemicalkinetics Aug 9, 2012 08:27 AM

            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
              Spice_zing Aug 9, 2012 08:39 AM

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

              1. re: Spice_zing
                Chemicalkinetics Aug 9, 2012 08:50 AM

                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
                  Spice_zing Aug 10, 2012 08:20 AM

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

                  1. re: Spice_zing
                    Chemicalkinetics Aug 10, 2012 09:45 AM

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

                2. re: Spice_zing
                  JavaBean Aug 9, 2012 09:21 AM

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

              2. scubadoo97 Aug 13, 2012 05:24 PM

                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
                  Spice_zing Aug 15, 2012 08:53 AM

                  Thanks for another great tip scubadoo!

                  1. re: Spice_zing
                    scubadoo97 Aug 15, 2012 11:16 AM

                    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
                    JavaBean Aug 15, 2012 03:07 PM

                    Works better than my sandpaper & paint stick!

                  3. j
                    jujuthomas Aug 16, 2012 08:32 AM

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

                    1. m
                      MacGuffin Aug 24, 2012 05:47 AM

                      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
                        kaleokahu Aug 24, 2012 06:53 AM

                        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.



                        1. re: kaleokahu
                          MacGuffin Aug 24, 2012 09:46 AM

                          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
                          Cilantra Aug 24, 2012 08:37 AM

                          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
                            MacGuffin Aug 24, 2012 09:49 AM

                            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
                            Spice_zing Aug 25, 2012 10:24 AM

                            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
                              MacGuffin Aug 25, 2012 11:57 AM

                              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
                                Chemicalkinetics Aug 25, 2012 01:55 PM

                                <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
                                  drongo Aug 25, 2012 03:00 PM

                                  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
                                    Chemicalkinetics Aug 25, 2012 03:13 PM

                                    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
                                      drongo Aug 26, 2012 06:27 AM

                                      I use it with butternut squashes regularly.

                                      1. re: drongo
                                        Chemicalkinetics Aug 26, 2012 06:51 AM

                                        Good to know, thanks.

                                  2. re: Chemicalkinetics
                                    MacGuffin Aug 25, 2012 04:56 PM

                                    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
                                    Spice_zing Aug 27, 2012 07:10 AM

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

                              Show Hidden Posts