This type of knife is often called a paring knife, because of their use in this task.
Most people start by holding the knife within 1 inch (2. 5 cm) of the apple’s top or bottom, at a point on the round portion of the apple’s surface.
If the knife slips through the peel again, simple place it back onto the apple at any position where peel remains.
Do not attempt to cut the apple ends if the apple is sliding against the cutting board. Stop and make sure the apple and cutting board are both dry, instead, or try a different cutting board.
If using a straight peeler, hold the apple so this strip is flat, angled so you can move the hand holding the peeler straight across it without bending your arm uncomfortably. If using a Y-shaped peeler, hold the apple so this strip is almost vertical, angled slightly away from you so you can pull the peeler down over this strip.
Practice moving slowly for at least three or four apples before you try to speed up. Even if you become comfortable cutting more quickly, switching to a different type or size of peeler may cause injury if you do not slow down and get used to it first.
