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Step 1
Trim ends using a chef's knife.
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Step 2
Hold the vegetable steady. Cut the squash in half across the neck. Slice the pieces into halves lengthwise.
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Step 3
Scoop all seeds out.
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Step 4
Lay the squash with the cut side face down.
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Step 5
Use long, straight strokes to pull a Y-shaped peeler across the surface. Press firmly.
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Step 1
Rinse the vegetable and dry it.
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Step 2
Hold an end. Lay the other end on the cutting board.
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Step 3
Scrape away from your body and downward, using a Y-shaped peeler or a swivel.
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Step 4
Dig out leftover eyes with the pointed part of the peeler.
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Step 1
Use a chef's knife to clip the ends.
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Step 2
Make a slight cut through the outer skin and the first layer. Start at the top and slice to the bottom. Repeat the shallow cut about 2 inches from the first cut.
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Step 3
Remove skin and the surface layer between the cuts. Tear the other parts off in one piece.
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Step 1
Cut off rings of peel around the apple's stem. Use a swivel or Y-shaped peeler.
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Step 2
Scrape downward and at an angle, starting at the peel's edge. Repeat the scraping process.
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Step 3
Use a soft touch and a swivel peeler. Follow directions for peeling a rutabaga to take off a peel in one curlicue.
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Step 1
Cut the knobs off with a paring knife.
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Step 2
Grasp the ginger tightly. Push down hard while pulling a Y-shaped peeler across the surface.
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Step 3
Use a paring knife to remove patches of peel stuck in tight corners.
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Step 1
Use a chef's knife to clip the rutabaga's ends.
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Step 2
Select a Y-shaped peeler. Begin at the top of the vegetable and peel around. Work downward. Turn the rutabaga as you cut.
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Step 3
Grasp the rutabaga firmly. Expect it to be covered with wax and slippery.
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Step 1
Hold an end.
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Step 2
Rest the other end on the cutting board.
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Step 3
Scrape away from you and downward with a swivel peeler.











