In the years I’ve worked in bakeries and restaurants, I’ve made a LOT of fruit tarts. Those tarts usually required lots of kiwi, and those kiwi must be peeled. I’ve never been very good at using a paring knife to get the fuzzy peel off of a kiwi because I always cut too deep and end up removing a lot of the fruit along with the peel. When too much of the fruit is removed, you end up with weird, faceted-looking kiwi. See?
A former co-worker showed me this trick years ago and I love it. It’s very simple and it’s been mentioned on lots of other food blogs, but hey, what’s one more?