[Sca-cooks] An apple-related question...

[Pixel, Goddess and Queen]

So, it is apple season again here in MN, and I have so far put six quarts 
of apples in the freezer for use later on in the depths of winter, and I 
still have...um...something like a half-bushel of apples yet to turn into 
yummy things.

Generally when I process apples for pies, I peel by hand and then use my 
trusty apple corer/slicer which cuts apples into eight equally-sized 
slices and cores out the middle. It is the one we grew up with--I looted 
it from its drawer when Dad sold the house--and unlike other apple cutter 
thingys I have found, has an actual edge which is very slightly sharp.

However, it is old, and showing its age--a couple of the blades have some 
serious damage including some metal that is just gone, and I would like to 
retire it. I bought a new one a couple of years back that is about as 
useful as a *really* dull butter knife at cutting apples, and I am 
wondering if I should just invest in one of those peeler/slicer/corer jobs 
with the handle that you turn.

So I turn to the brain trust that is the list--does anyone have any 
specific brands to recommend or caution against?

Thanks!!

Margaret FitzWilliam, in the kitchen with the apples