Martha Stewart and Chefs Alike Love This $10 Peeler

In an interview with Business Insider, Sarah Carey, the editorial food director for Martha Stewart Living, said one of the most important lessons she learned working with Stewart for nearly 20 years was to use the right tool for the job. For peeling produce, the right tool is a Y-peeler. “Our favorite peeler in the kitchen is the Y-peeler. It’s one of the least expensive but does the job better than any other,” Carey said. 

I immediately recognized this peeler as the only one I had ever used in my nearly 10 years working in restaurants, and as the one currently in my kitchen drawer. A Y-peeler is a favorite among chefs (and Stewart) because it’s easier to use, more efficient, and a steal at just $10. 

Kuhn Rikon Original Swiss Peeler

Like many restaurant tools, this Kuhn Rikon Y-peeler is very streamlined. Unlike a classic vertical peeler, which has a handle in line with the peeling blade, this Y-peeler has the handle perpendicular to the blade, making it more comfortable and user-friendly. The blade sits in the Y-shaped frame and swivels so it can be used from either side. This also means it’s a tool that can be used by lefties without any trouble. The Y-peeler is just two pieces, and there aren’t any seams or joins that create weak points and spots where food can get trapped.

With a standard vegetable peeler, your arm motion can feel awkward and give you less control. The unique shape of this peeler allows you to hold food more comfortably and securely — it’s more ergonomic and encourages a more fluid motion. In restaurant kitchens where I’ve spent hours peeling 50-pound bags of potatoes, this makes a huge difference. Because the shape makes peeling easier, the blade space can be thinner. You don’t have to press as hard, and you waste less product in each peel. Pressing harder at an awkward angle wears out a vertical peeler fast; Y-peelers usually take less stress and can survive a few more prep shifts than the vertical versions.

Another great feature of this peeler is its price. At just $10, it’s an easy investment. Plus, if it wears out, it’s inexpensive to replace (Ina Garten says to replace them yearly). I usually buy a few at a time to swap out when they start to wear down. I have a spare in my kitchen now, and I’m glad to have it after the holiday cooking season. They do tend to wear down after a while, so know that this isn’t a piece of equipment you’ll have for years. They’re also not dishwasher-safe, but the design makes them incredibly easy to hand wash. 

I used to dread peeling veggies with my old vertical peeler. But once I learned about this restaurant-loved tool, peeling became one of the easiest prep tasks. Like Carey learned from Stewart, using the right tool for the job makes a big difference. If you’re over awkward, inefficient peeling and wasting food from peelers taking too-thick slices, do what Martha Stewart does and swap your old peeler for this $10 upgrade. 

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At the time of publishing, the price was $10.