Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. flipboard Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

A Classic Vegetable Peeler from Germany

Search

A Classic Vegetable Peeler from Germany

October 11, 2013

Quick: choose your five can’t-live-without kitchen implements. Top of my list: the humble vegetable peeler. I use it to shave Parmesan over salads and create ribbons of raw zucchini for summer salads and thin shards of celery, apple, or pear for winter salads. Up until now, I’ve relied on my Oxo, but I’m considering this old-fashioned Famos peeler from Germany for my kitchen arsenal.

A Classic Vegetable Peeler from Germany portrait 3

Above: As our friends at Kiosk say, “The Famos Vegetable Peeler, so fabulous with its simple profile and stunning nib for cutting out potato eyes. And such a great finish; oh damn, what a glamorous vegetable peeler.” The Famos Vegetable Peller is $12 at Kiosk; they’ve currently got a few in stock and have more on the way.

(Visited 331 times, 1 visits today)
You need to login or register to view and manage your bookmarks.

Product summary  

Have a Question or Comment About This Post?

Join the conversation

v5.0