Vegetable peelers go dull rather fast. I spent many, many years just tossing them out and buying new ones. I wish I learned this trick when I first moved out on my own:Just take the back of a paring knife and run it back and forth against the blades. Flip the peeler over and do the same. I bought a paring knife at the 99 cent store just for this purpose.
By attosa from Los Angeles, CA
Anytime I chop veggies for a meal, soup or stew, I save all of the end pieces and skins - pretty much anything that is left over. I wash them, dry them, and freeze them in a ziploc baggie for making stock for soups and sauces.
