1. Hold the apple with one hand. Hold the apple with the hand you use less often, holding it steady with your palm and fingers.

2

Learn how to use a sharp dagger. Choose a knife that is shorter than the width of the apple, with a length of about 5-10cm. Hold the knife with your dominant hand, wrapping your fingers around the handle and resting on the relatively blunt back. With your arm facing the same direction as the knife, imagine that the knife is an extension of your arm. [1]

This kind of knife is usually called a paring knife because of its main function.

3

Hold the knife tightly with the blade pointed at the surface of the apple. Holding the blade steady, push gently against the apple with the back side of the blade. Make sure your force is even and steady, without shaking or pushing or pulling hard.

Most people like to find a fulcrum that can form a circle about 2.5cm from the top or bottom of the apple, and then start peeling.

4

Decide how you hold the knife. The best way to hold a paring knife depends on how comfortable your hand is and how much control you have. [2] If you are not very accustomed to holding a knife or are not very comfortable holding a knife, change to a larger knife than the above-mentioned knife, and keep the blade as far away from your fingers as possible to prevent scratches. After a certain period of practice, your grip will become much more stable, and you will find that you can control the knife well when it is closer to your fingers.

5

Push the knife into the apple peel. Gently push the apple toward the edge of the knife until the skin peels away but the knife edge is still sunk beneath the skin of the apple.

6

Rotate the apple to remove all the skin. Place the apple against the blade of the knife and slowly rotate it while holding the knife steady. You can also use very little force to push the back of the knife into the apple. Continuously rotate the apple so that the skin slowly falls off as the knife blade passes by. You need to twist the fruit in your hands in a spiral motion until all the skin is removed. As for the two ends of the apple, leave them still.

If the knife breaks away from the apple along with the peel, then align the blade to the position where it broke away before, push it in and start peeling again.

7

Remove the peel from both ends. The top and bottom skins of apples are usually a little harder to peel because they are not a flat shape. Place the apple on the cutting board so that it stands steady, wrap your fingers around the apple in the shape of an animal's paw, and keep your fingertips firmly attached to the surface of the apple. At this time, your knuckles will be the part closest to the knife. Aim the knife at both ends of the apple and slowly poke it in until it is firmly inserted into the apple. Then push firmly in and cut off both ends of the apple.