“It’s a great thing and in such a bartender style, it was born out of necessity. “I’ve heard from so many people that it’s become the standard issue peeler in bars around the world,” Morgenthaler says.
Since Morgenthaler posted about his new favorite citrus peeler late last year, he’s learned of countless bartenders who’ve made the switch. I’m now completely sold on using a cheese slicer to peel citrus, and I’m far from the only one. Use this stainless steel tool to effortlessly carve intricate designs into citrus fruits before slicing them, rendering thoughtful and unique-looking wedges or wheels for just about any drink that calls for a.
I considered applying more pressure in hopes of getting a thicker peel with the Y-peeler but decided against it because I’m low on Band-Aids. Anyone with a flair for design and function is bound to love this adorable (and extremely efficient) teardrop-shaped citrus peeler. The twist I made with the Y-peeler was too thin and floppy to hold a curl. I started with the cheese slicer, which moved smoothly over an orange and produced a beautiful twist with nicely rounded ends and just enough thickness to hold a little curl after I twisted it. I ordered the Boska Cheese Slicer along with a brand-new Oxo Good Grips Y-Peeler to ensure I was working with sharp blades on both (but also because I’m so afraid of losing a finger or knuckle to the Y-peeler that I’ve always used a paring knife to peel citrus). “Decent” is exactly how I’d describe my own technique, and after talking with him, I had to try this method for myself.
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