Home › Home & Kitchen › Kitchen & Dining › Kitchen Utensils & Gadgets › Peelers How to Use a Vegetable Peeler Published: July 9, 2026 · Updated: July 9, 2026
Hold the vegetable in one hand and draw the peeler along it in smooth strokes, letting the swivel blade follow the surface and take off thin strips as you turn the food. A Y-peeler works best pulled toward you, a straight peeler pushed away, and either one also shaves ribbons, chocolate or hard cheese.
Recommended Smooth strokes with the blade flat to the surface, turning the food — Y-peeler toward you, straight away — A peeler takes off just the thin skin with far less waste than a knife, once you hold it right. There are two common shapes: a straight (swivel) peeler, held like a pencil and pushed away from you down the length of the vegetable, and a Y-peeler (speed peeler), held like a razor across the top and pulled toward you. Whichever you have, hold the food in your other hand or brace one end on the board, rest the blade flat against the surface, and draw it along in smooth, light strokes — the pivoting blade follows the curves and shaves a thin, even strip. Turn the vegetable a little after each stroke and work around it rather than digging in; light pressure removes just the peel, while pressing hard wastes the flesh. Most peelers have a little loop or point on the side to gouge out potato eyes and blemishes. Peel away from your holding hand and keep fingers clear of the blade, since a sharp peeler cuts skin easily. Beyond peeling, drag it down a carrot, courgette or cucumber to make ribbons, or across a block of chocolate or Parmesan for shavings. Rinse and dry it after use, and replace it once the blade drags instead of gliding.
