On Sun, 10 May 2009 16:26:26 GMT, blake murphy
> wrote:

>On Sun, 10 May 2009 01:21:03 -0500, Omelet wrote:
>
>> In article >,
>> "brooklyn1" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> In article >,
>>>> "brooklyn1" > wrote:
>>>>
>>>>> This is the only one you want, accept no substitutes:
>>>>> http://www.shopworldkitchen.com/inde...pc=70950000306
>>>>
>>>> I just peeled a carrot with one of the ones you sent me many years ago.
>>>> You're spot on about the carbon steel staying sharp. My Swiss Star
>>>> peeler has a carbon steel blade, too.
>>>>
>>>>
>>> Oh, you still have those... yeah, they work good. I'm still using the same
>>> one for more than 40 years now.
>>
>> Funny, this thread made me go and take a good look at the peelers I
>> inherited from mom. There are two Ekcos in one of my two kitchen tool
>> drawers.
>>
>> They are older than I am and still going strong. I'm 47.
>
>they seem to work perfectly well, too, unless you get confused and use the
>toothed side. (not sure what that's for.) i could see that design with a
>cushiony rubber handle if i was peeling mountains of stuff, maybe.
>
>i don't know what the original poster's problem was.
>
>your pal,
>blake

I created a fuss with my friend a few years ago by searching heaven
and earth for one of the old-style can openers with a point. You
stuck it in around the rim and did a wrist boogie around the can.

I kept saying that they disappeared because they worked too well!

No fuss...no electric....just a simple tool that worked!

And it disappeared. A curse on mankind.

I actually found one in the boxes of stuff that I have accumulated
over the decades, but it was old and rusty - not too good.

I cleaned it up as well I could and gave it to my friend as a
Christmas gift. Got a big laugh.
--
mad