The small channel knife in two lines
The small channel knife is a citrus garnish tool in stainless steel with an SBC-coated handle, 165mm long. The manufacturer, The Bars, calls it a “small citrus twist decorator”: it scores the peel of lemons, limes and oranges and lifts a thin, even strip, the one used for twists and spirals.
Who the channel knife is for
For anyone serving drinks with a twist who wants the garnish to be the same from the first glass to the last. Peel cut with a knife changes every time: wider, shorter, with more pith. The channel knife lifts it at the same width every time, because the blade sets the width and not the hand. The white pith under the peel stays almost all on the fruit, and its bitterness does not reach the drink.
At home it is the tool that makes a drink look as if it came from a bar: the spiral on the rim of a Gin and Tonic, or the twist on a Martini.
How to use a channel knife
Set the blade on the peel and draw it towards you with steady pressure. For a straight strip, follow the length of the fruit; for a spiral, turn the citrus while the blade moves forward, and the strip comes out long and unbroken. With the essential oils still on the strip, fold it over the drink before dropping it in: that is the twist.
Thick-skinned citrus, such as oranges and ripe lemons, gives easier strips. Lime has a thinner peel and needs a lighter touch.
Specifications
- Type: citrus garnish tool (twist)
- Length: 165mm, manufacturer’s measurement
- Material: stainless steel, SBC-coated handle
- MPN: DT002
- Barcode: 8099999007406
- Brand: The Bars
Choose the small channel knife if
Your drinks list has cocktails with a twist and you cut the peel with a knife today. If you want a second channel knife for the garnish station, next to the larger channel knife. For carved garnishes and fruit cuts, the 195mm fruit carving knife works alongside it. Both, with the citrus peeler, are in the 4 piece lemon zester and garnish set.
The channel knife behind the bar
Garnishes are prepared before service, during prep, and the channel knife works best then. A tray of spirals cut before opening, covered with a damp cloth, means that when the bar is full of guests the garnish is picked up, not made. The twist expressed over the drink is done to order instead, because the oils in the peel last only a few minutes.
The small size sits in the hand without bulk and finds room in the garnish station, with the chopping board, the paring knife and the tongs. The SBC coating on the handle is there for grip: with fingers wet from juice a smooth handle turns, and a blade that turns in the hand scores crooked.
A channel knife for every garnish station
Bars with several stations keep one at each, because passing it around wastes time. The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Care
The manufacturer does not declare whether it is dishwasher safe: to be careful, wash it by hand under running water, clearing peel from the blade with a small brush. Dry it straight away and store it so the blade does not knock against other pieces.
FAQ on the channel knife
How long is it? 165mm, according to the manufacturer.
Does it work on limes too? Yes, with lighter pressure, because the peel is thinner.
How is it different from a citrus peeler? The citrus peeler takes off a wide piece of peel, for twists expressed over the drink; the channel knife lifts a thin, long strip, for spirals.
What is the handle made from? It is coated in SBC, a thermoplastic rubber: it keeps its grip even with fingers wet from juice.
Dispatched from Rome, Italy.
Chopping boards, knives and garnish tools are in the chopping boards and knives category.
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