The combo peeler in two lines
This is the combo peeler in stainless steel, 19 centimetres long: the zester on one side for fine strips, the peeler on the other for wide twists. One handle, two cuts.
Who it is for
For anyone making both cuts of peel and not wanting two tools in the drawer. They are different garnishes, not interchangeable, and anyone looking after the list uses both on the same night.
Two cuts that do different things
The fine strip from the zester goes into the drink or curls over the rim: it is light, it coils on its own and releases little oil, so it works on the eye. The wide peel from the peeler is for the twist, the one squeezed over the glass to drop essential oil onto the surface: there the area counts, because that is what the aroma comes from. With the combo peeler you move from one to the other by turning the tool.
Specifications
- Material: stainless steel
- Sides: zester and peeler
- Dimensions: 19 x 7 x 2cm
- Weight: 0.05kg
The practical gain during service
It is not the space saved in the drawer, it is the movement. With two separate tools you have to put one down and pick the other up, and in between there is always a wet hand and a busy surface; with one handle you turn the wrist. On a garnish made while the drink is already in the glass, that half second is the difference between doing it and putting it off.
The white pith, which is the problem for both sides
Under the skin sits the pith, the white layer. It is bitter and holds no essential oils: a peel carrying too much of it adds bitterness to the drink without adding scent, and that holds for the fine strip as much as for the twist. The blades of a combo peeler are set to take the first layer and stop, but the fruit wants holding still and the pressure wants keeping light: force it and you go into the white anyway.
When a dedicated tool is worth it
When you work almost entirely in twists. A dedicated peeler has a wider blade, so it lifts larger peels and works better on whole oranges: if a night means twenty Old Fashioneds and no curls, the double tool adds nothing. The combined version is for a mixed list, where some drinks want the fine spiral and others the peel to squeeze.
How to work the fruit
Citrus dry and cold from the fridge, which is the condition in which the skin comes away best; fruit on the board or held in the hand but always with the blade travelling away from the fingers. For long spirals turn the fruit instead of moving the tool: the hand holding the blade stays still, and the cut comes out at an even thickness.
Care
Wash and dry straight after use. It is the rule for any blade in contact with citrus: juice left on it attacks the edge, and on the openings of the zester side it dries fast and turns awkward to remove. An immediate rinse costs five seconds and adds years to the life of the combo peeler.
FAQ
What does the combo peeler do? Two cuts of peel on one handle: fine strips on one side, wide twists on the other.
How long is it? Nineteen centimetres, in stainless steel.
Does it work for twists? Yes, with the peeler side, which lifts the wide peel to squeeze over the glass.
Why is the peel sometimes bitter? Because it carries pith, the white layer: that is bitter and holds no oil.
Better than two separate tools? If you make both cuts, yes; if you work only in twists, a dedicated peeler has a wider blade.
How is it washed? By hand and at once: citrus juice left on it attacks the edge.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other cutting tools are in the boards and knives category.
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