No shards with this one so far!
Neither with my proper ones, both tested and one in daily use, the other for France.
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I still have one, just in case!
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Having read through this thread, I bought a Lantana tin opener as recommended by @Corona and can confirm it is the beesâ knees.
Lantana make a potato peeler which is also better than anything else I have ever had.
Having arthritic hands, I have wasted money on all sorts of things to open jars. They work up to a point but the one that is head and shoulders above the rest is a simple, under the counter, V shaped opener which allows you to hold the jar firmly with both hands. Available on Amazon here :- jar opener It was a recommendation on this forum some time ago that suggested it.
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Iâve just order the jar opener, thanks for the recommendation. Mrs W suffers from very arthritic hands, if it works for her itâll save the tips of my at the time of buying v expensive kitchen knives.
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Why on earth would you peel potatoes, all the goodness is in the skin, unless of course, you are eating that and chucking the rest away. 
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Mash with bits of skin in it is justâŠwrong
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I noticed when eating town meals when they get boiled potatoes they all take the skin off before eating them. My wife and I have gotten side eye for just cutting and eating them skin and all.
Mashed or crushed (hate âsmashedâ, particularly in the context of potatoes) with skin on seems good and contemporary, whereas if purĂ©ed, non !
Similarly in cuisine Aveyronaise, definitely not in aligot, but maybe a good idea in truffade.
Well it depends how the potatoes are cooked. I wouldnât dream of leaving skin on fondant potatoes neither would I dream of removing the skin from baked potatoes. Perhaps I should have called it a vegetable peeler.
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Thinking here
We peel celeriac, swede, some potatoes for mashed & end of year potatoes (year being mid June-early July), some squashes because the skin is hard when cooked, but apart from the mentioned, canât think of others.
Nota: all veg mentioned is homegrown.
Beetroot? Jerusalem artichokes? Onions & garlic of course.
Our French friends peel the beautiful little, carefully washed, new potatoes if we serve them! We have never managed to change their minds.
Depends on what they were grown in. Have you ever watched The Martian film? Then you would understand why some folks are hesitant to eat the skins which are very good for you and lovely except in mash. Always scrub well first though. I eat a lot of sweet potatoes and always peel them first, think its the colour of the skin that puts me off eating it.
I have never peeled a sweet potato ever, but then I do make mash with the skin as it give a slightly nutty flavour. Skin on chips from sweet potato or the other kinds.
And lots of flavour as well, some varieties more than others. We do always peel for mash though. Had sea bass with crushed potatoes mixed with with olive oil, water cress and parmesan last night, skins on of course. Lovely.
Not only does it remove skin from other vegetables than just potatoes, it is useful for other techniques as well such as; shaving parmesan cheese; finely slicing carrots, courgettes etc for stir frying; making chocolate shavings for cake decoration; making thin shavings for dehydration to make vegetable chips or making butter curls for a fancy presentation. It depends how imaginative you are!
I guarantee it will put an end to tipless knives. It sits out of sight under a kitchen cupboard but is always instantly available.
EDIT: â unless they get used as a screwdriver as sometimes happens in this household!
We had one, but left it behind when we moved as it was virtually useless. You still need a certain amount of grip to hold the jar and turn it. I could rarely manage it, even using both hands.
To briefly return to the skin saga, I was attempting a bit of a joke in what I said but it is true that I havenât skinned a potato since I left the Territorial Army summer camp in 1960. I rarely eat mashed spuds but when I do it all goes into the mix. Lovely. 
Thatâs interesting. I have never failed to open a jar with the opener I described. If the lid is extremely difficult to open, you could always add a second (close but no coconut) opener to provide additional leverage. The original opener holds the lid firm leaving two hands free to provide the turning power.
