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Kuhn Rikon Original Swiss Peeler, Red
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- Super-sharp carbon steel blade cuts better and stays sharp
- Ergonomic design works in right or left hand
- Carbon steel horizontal Y blade with convenient potato eye remover
- Ultra-sharp performance professional chefs love
- Hand washing recommended
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This item Kuhn Rikon Original Swiss Peeler, Red
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The Kuhn Rikon swiss swivel peeler features a super sharp carbon steel blade that starts sharper and stays sharper. Comfortable, ergonomically designed handle is made from non-slip material to provide ease and comfort for any peeling. The swivel peeler's blade is sharp on both edges so it cuts in two directions. Handy potato-eye remover is on the base of the handle.
Top Customer Reviews
Regarding the "rust problem" — As I said, I've been using these peelers for months with NO sign of rust. I don't wash them in the dishwasher. (Why would you?) Since fruits and vegetables aren't laden with fat the wash-up is extremely simple. When I'm done peeling I give them a quick rinse under hot water, and dry immediately. They remain as rust-free and sharp (almost dangerously so) as they were the day they arrived. I cannot recommend them highly enough.
Common complaints: Blade rusts, awkward to use, feels cheap.
1.) The blade rusts because the peeler is not made of stainless steel. As someone else has already pointed out, it's carbon steel which requires more care (rinse/wash & wipe try with a kitchen towel right away) to prevent rusting. However, this makes the Kuhn Rikon peelers MUCH sharper. They also keep their edge longer than your normal metal swivel head peeler that most people are used to seeing.
2.) For new users, the kuhn rikon peeler can feel quite awkward because its Y-shape means that it is best for certain things. In the restaurant business, peeling 10gallons of potatoes for mash happens every couple days and this is the peeler to do it. The Y-peeler is best for certain tasks and requires a certain grip and technique. It takes some getting used to but once you've got it down, you'll be going through apples and potatoes like no one's business.
3.) These peelers aren't meant to be kept for years unless of course you only peel a few veggies a year. For the product intended use, these are plenty sturdy, can be thrown around, used, abused and still stay sharper for longer. Many prep cooks go through one of these every couple months just because of the sheer volume of food they prepare. So, with professional wear and tear, you're not going to keep them around forever. The reason why cooking professionals are generally so satisfied with these is that the Kuhn Rikons are the best peelers when considering working efficiency, durability and price.
Summary: If you're a home cook who only peels an apple as a snack and a few potatoes for dinner every few days, you might not want to bother with getting used to a different kind of peeler and the slightly higher maintenance. BUT if you're in the food industry, you know that you can't find what the Kuhn Rikon peelers have to offer anywhere else.
Unless I got a fluke, the quality has dropped dramatically recently.
(This applies to each one of the 3 blades I got Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow )
If I wanted to invest in a larger, a serated blade, a super high-quality, or a fancy/aesthetically pleasing peeler then I would. But our martinis cost $10 not $20, and I believe these are the greatest value peelers around. I've used several other types/brands (ceramic, steel, metal base, etc.) and these are by far the standard I choose.
I bought and bring my own to my corporate-owned bar/restaurant, mostly because the other bartenders refuse to take care of the one we keep in house - hand wash, scrub, rinse, dry, keep safe; DO NOT put in dishwasher - and I prefer sharp and sanitary tools when I'm working.
With the three-pack, I have one for the bar, on for my home, and one in my catering/to-go bartending kit.
Will continue to buy until they stop making them, but not sure when I will need to order more if hey are cleaned/maintained properly.