In article >,
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

They probably don't know how to wield it. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.