This is not an either or, I use all 3 of these y peelers. Rosle cuts a light, no pith zest, it's razor sharp and creates delicate garnishes. The Swissmar is the best all around, it's cheap but puts a lot of pith in the drink with is unacceptable for subtle cocktails. I use the burly Uber Chef peeler to zest grapefruits but it is capable of zesting durians. But the real use of this battle axe is cutting cucumbers or carrots into thin ribbons.