Plot twist.
I started with the cheese slicer, which moved smoothly over an orange and produced a beautiful twist with nicely rounded ends and just enough thickness to hold a little curl after I twisted it. The twist I made with the Y-peeler was too thin and floppy to hold a curl. I considered applying more pressure in hopes of getting a thicker peel with the Y-peeler but decided against it because I’m low on Band-Aids.
I’m now completely sold on using a cheese slicer to peel citrus, and I’m far from the only one. Since Morgenthalerlate last year, he’s learned of countless bartenders who’ve made the switch. “I’ve heard from so many people that it’s become the standard issue peeler in bars around the world,” Morgenthaler told me. “It’s a great thing and in such a bartender style, it was born out of necessity. This guy was working in a wine bar and probably couldn’t find his citrus peeler one day and just tried the cheese slicer.”
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