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December 20, 2005

Kyocera Perfect Peeler


I'd been meaning to feature this new kitchen tool but it took Julia Moskin's rave review, which appeared in the December 14 New York Times Dining section, to get me off square one.

She wrote, "The blade on Kyocera’s new Perfect Peeler flips around so it can be used in a pulling motion, as for peeling a pear, or a scraping one, as for a carrot. It also works for left–handed users, and the ceramic blade is smooth and sharp. Unlike most... other redesigned gadgets, this one worked better than the old–fashioned kind."

Of the many new kitchen gadgets Moskin tried out and wrote about in her story, she liked the Perfect Peeler best.


$19.95 here.

December 20, 2005 at 09:01 AM | Permalink


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Wusthof makes a ceramic knife sharpener: http://www.chefknivestogo.com/wuceknsh.html

I cannot attest to this particular model, but I have used other Wusthof sharpeners with good results. Most all of the instructions to take your knives to a qualified knife shop every two years. I've never done it - but I have noticed they all say that in the instructions/warranty.

Speaking of knives, this is what I so want Santa to bring me: http://www.chefscatalog.com/catalog/product.aspx?scommand=search&search=14438&item=14438

My heart beats a little faster just looking at the picture! ;)

Posted by: Shawn Lea | Dec 21, 2005 12:27:16 PM

ceramic blade life/care:

just found this info...chipping is an issue...but longevity is also excellent:


Caring For Your Kyocera Ceramic Products

Washing: We do not recommend putting ceramic knives and tools in the dishwasher, as the strong jets may cause them to chip other objects or become chipped themselves. In general, food does not stick to ceramic blades, so a quick wipe and rinse is all they should need after use.

Storage: Just like conventional knives, your ceramic knives can be stored in a knife block, a drawer tray or their original packaging.

Sharpening: With normal culinary use, your knives should keep their razor-sharp edges for years. Should they ever need sharpening, take them to a qualified knife shop equipped with a powered diamond sharpening wheel. You mayu also send them to Kyocera's product division in Irvine (see address below). There is a $10 shipping and handling charge, please send a check payable to Kyocera with the knife.

General tips: Although ceramic is highly durable, it doesn't have the flexibility of metal, so you should never:

* use your ceramic knife or scissors to pry anything. This could snap the tip.

* strike a hard surface with the knife blade (either sideways to crush garlic or blade-down to chop bones). This can chip the blade.

* drop your knife or scissors.

* Use on china or ceramic plates. This can chip the blade and damage the china.

Any of these actions may cause the blade to chip or the tip to snap off. When the blade chips, the chips are very small. If excessive chipping occurs, the knife will feel dull when cutting.

To maximize blade life, you should:

* always use on a wood or plastic cutting board.
* store in the box, knife block or knife sleeve.

Fortunately, in most cases a broken tip can be fixed under the manufacturer's warranty.

Posted by: sb | Dec 21, 2005 12:10:39 PM

ps: ceramic blades are clearly some serious new technology...this thing is SHARP...maybe too sharp. some questions: how do you sharpen a ceramic blade? do they ever get dull? what happens if they break and you eat a splinter? what is the "ceramic" really made of? kyocera also has a whole line of kitchen knives made of this stuff...anbody out there have one yet?

Posted by: sb | Dec 21, 2005 12:05:19 PM

bought one of these a few weeks ago at a Berkeley kitchen store...very nice...swivel head allows perfect alignment with whatever shape you're peeling...wish they made one in stainless...

Posted by: sb | Dec 21, 2005 11:43:47 AM

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