I suppose it depends on the type of cucumber, and what you want to do with it.
I never peel the cucumbers we call ‘English’ – I find it more to the point to remove the inner seed core. You don’t have to, but the seed part has a higher ratio of water to flesh. (Whereas the skin has more texture and flavour, so I prefer to keep it.)
I basically just split the thing length wise into 4 parts, and run the tip of the knife along the seed boundary. I then cut the strips into 5mm chunks.
Alternatively, I use a peeler to make long lengthwise 1 mm thick strips. Then you don’t have to remove the seeds, you just stop peeling when you get to the core.
I think the old Boere Komkommers had a thicker and tougher skin, so maybe you need to treat it differently.
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