Thanks- i' ll stick with my sharp paring knife because I don't want to cut deep, and then trim the peel to a uniform width. I am sure practice willmake perfect
cuts too thin? in general, that's a good thing because you're trying to avoid getting too much of the white pith in a lemon peel cocktail garnish.
the thread that skk points you to is more for peeling fruit with delicate peels, like tomatoes and peaches, but for citrus, i vote flat edge, not serrated edge. i've worked with a kuhn-rikon Y-peeler that goes for less than $10. it's great for getting thin strips of pithless peel, but you can also just dig in a little deeper to get a thicker peel if that's what you're going for.
at other bars, i've worked with a paring knife. the great thing about it is that you can get really good strips of peel in varying widths (it can take a little practice) or in different shapes (i worked at a bar where the garnishes were more like discs than strips) and you have so much more control so that, again, if you want to have pith in your peel, you can have it.
my favorite paring knife is my shun (i've worked with henckels, wusthof, kuhn-rikon, and global) but they're all good quality and it should boil down to what feels good in your hand.
i'm also a fan of the victorinox forschner knives, which are kind of ugly but inexpensive and of great quality.
A question was asked earlier about this and it is quite useful.
http://www.food52.com/hotline/10146-what-is-the-best-brand-of-serrated-fruit-vegetable-peeler-and-why-thanks-so-much-o
4 Comments
the thread that skk points you to is more for peeling fruit with delicate peels, like tomatoes and peaches, but for citrus, i vote flat edge, not serrated edge. i've worked with a kuhn-rikon Y-peeler that goes for less than $10. it's great for getting thin strips of pithless peel, but you can also just dig in a little deeper to get a thicker peel if that's what you're going for.
at other bars, i've worked with a paring knife. the great thing about it is that you can get really good strips of peel in varying widths (it can take a little practice) or in different shapes (i worked at a bar where the garnishes were more like discs than strips) and you have so much more control so that, again, if you want to have pith in your peel, you can have it.
my favorite paring knife is my shun (i've worked with henckels, wusthof, kuhn-rikon, and global) but they're all good quality and it should boil down to what feels good in your hand.
i'm also a fan of the victorinox forschner knives, which are kind of ugly but inexpensive and of great quality.
http://www.food52.com/hotline/10146-what-is-the-best-brand-of-serrated-fruit-vegetable-peeler-and-why-thanks-so-much-o