![]() ![]() So we bought eight products, priced from about $9.50 to about $36.00, and put them to the test, using them to shred soft and hard cheeses, potatoes, and carrots. It had been a while since we last tested these basic kitchen tools, and we wanted to know if our favorite, the Rösle Coarse Grater, still held up to the competition. Carbon steel can rust over time if not washed and dried thoroughly, but it is very sharp and can hold its edge.The shredding disk of a good food processor can make quick work of shredding a pile of vegetables or a block of cheese, but we like to keep a grater on hand for smaller shredding jobs or for those times when we don’t want to drag out a big machine. ![]() Stainless steel stays sharp and is generally dishwasher safe. Material: The most common materials for vegetable peelers are stainless steel and carbon steel.Also look at how the blade connects to its holder - if the gap above the blade is narrow, the peeler can clog rather than release the peels with ease. A swivel blade allows you to peel vegetables with uneven surfaces (think celery root or ginger). In addition, the experts in the GH Institute prefer a blade that swivels. Whether straight or serrated, you want a blade that stays sharp. ![]() Julienne peelers are also popular: They include a series of fixed blades that give you thin, uniform strips for salads, spring rolls, and garnishes. We don't recommend serrated blades for potatoes because most leave behind ridges, but they're not as noticeable on softer items and the ease makes up for the presentation.
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