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Dinki- Di Peeler - Regular - Polycarbonate Handle

Dinki- Di Peeler - Regular - Polycarbonate Handle

This neat little peeler is often favoured by people with soft hands, or people that may have strength problems such as those coping with arthritis.

The strong polycarbonate material used in the handle is very durable, more light weight and softer to the touch. Of course the blade is still stainless steel.  It still does everything the stainless steel one does, it’s just a light weight option.

This little “sports car” is a: potato peeler, pumpkin peeler, tomato peeler, apple peeler, cheese slicer, garlic slicer, cabbage shredder, onion peeler, onion slicer, carrot slicer, cucumber slicer, peels the zest off citrus fruits, even curls chocolate!

The secret is in the blade. The double edged serrated blade grips the surface of whatever you are working on. Between each point of the blade, there are two tiny blades on the inside of the V. If you add all these tiny blades together, you have a lot ore cutting edge than any straight bladed peeler. These two features, the gripping and the cutting, allow the blade to virtually guide itself so minimal strength and pressure are required.

The Dinki-Di Peeler and Slicer is the best peeler you will ever buy. In reasonable conditions it will last you for many, many years.

Demonstrations

Shredding Cabbage

Shredding Cabbage

  1. Take  half a firm, dense fresh cabbage leaving the core in place.
  2. Hold your peeler almost flat against the top cut edge of the half cabbage.
  3. With just enough pressure so that the blade grips the cabbage, start to move the peelers backwards and forwards along the point of the cut edge.
  4. Make long strokes extending the full length of the cabbage. As you work, move from side to side to create a curved edge. Keep the ends neat.
  5. Continue until you only have the core left. There should be no waste.

Peeling Pumpkin

  1. Take a wedge of pumpkin that has been cut along the grooves.
  2. Hold your peeler back to front and use the curve of the handle to scoop out the seeds and pulp.
  3. Start peeling from the edges and pulling the peeler away from your hand.
  4. Only apply enough pressure so that the blade hooks onto the peel. Don’t press hard or the blade will go deep into the pumpkin and it will require more strength than necessary.
  5. Start from the middle and peel to the end, turn pumpkin around and repeat.

Peeling Tomatoes

  1. Hold tomatoes (and other round fruits) so that your thumb is resting on the tomato. This gives you more control and prevents you from pressing too hard on soft fleshy fruits.
  2. Allow the points of the blade to penetrate the skin, then move the tomato with your hands whilst guiding the peeler around.

Peeling Onions

  1. Using a sharp knife, remove the top of the onion.
  2. Start peeling from the root end using downward strokes.

General Peeler Use

  1. Never use much pressure. Let the little "teeth" do the work.
  2. Peel away from your hand wherever possible.
  3. The Dinki-Di is fast and only removes a thin skin.

Slicing Cheese

  1. Press the peeler into the cheese block and draw it either towards or away from yourself.

Slicing Cucumber / Carrots etc.

  1. To peel, we hold the peeler with the blade facing downwards. Now turn it over so the blade is facing upwards.
  2. Change hands so it is not in your dominant hand, or place the peelers on the edge of a cutting board.
  3. Hold a carrot or cucumber as if you where holding a pencil.
  4. Rest the vegetable on the bar behind the blade, then quickly move the vegetable across the blade in a flicking motion.
  5. Try not to use downward pressure, all pressure should be in a forward motion.
  6. When you come to the end of the vegetable (near your fingers) is a fork to hold the vegetable.

Slicing Garlic

  1. Take a peeled garlic glove with the hard end bit still in place.
  2. Insert a fork in under the hard end. Make sure the prongs of the fork are pointing upwards.
  3. Hold the peeler as for slicing (upside down).
  4. Keeping the fork in line with the blade, move the garlic across the blade. Continue until the blade almost meets the fork.

Slicing Onion

  1. Either use the same procedure as for the garlic: Insert a fork under the root of the onion and move across the upturned blade.
  2. If onions are bigger than the width of the peeler you have, simply run the peeler back and forth across an edge of the peeled onion. Move to a different edge from time to time a achieve an evenly sliced onion. Use a fork again when you get near the root end.

Dinki- Di Peeler - Regular - Polycarbonate Handle - $7.50


Photo Gallery

Dinki- Di Peeler - Regular - Polycarbonate HandleDinki- Di Peeler - Regular - Polycarbonate HandleDinki- Di Peeler - Regular - Polycarbonate Handle
Dinki- Di Peeler - Regular - Polycarbonate HandleDinki- Di Peeler - Regular - Polycarbonate HandleDinki- Di Peeler - Regular - Polycarbonate Handle
Dinki- Di Peeler - Regular - Polycarbonate HandleDinki- Di Peeler - Regular - Polycarbonate Handle


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