In addition, the experts in the GH Institute prefer a blade that swivels. Whether straight or serrated, you want a blade that stays sharp. Julienne peelers are also popular: They include a series of fixed blades that give you thin, uniform strips for salads, spring rolls, and garnishes. We don't recommend serrated blades for potatoes because most leave behind ridges, but they're not as noticeable on softer items and the ease makes up for the presentation.
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