The lemon zester set in two lines
The Bars lemon zester set brings together the four pieces of the garnish station: a channel knife, a 165mm small channel knife, a citrus peeler and a 195mm garnish knife. Stainless steel blades and plastic handles. They prepare the citrus garnishes a drinks list asks for every night: twists, peel to express, wheels and wedges.
What is in the lemon zester set
- Channel knife, for the spiral twist
- Small channel knife, 165mm, for small citrus
- Citrus peeler, for wide peel
- Garnish knife, 195mm, for cutting and carving
Every garnish has its piece
The twist, with the channel knife
The channel knife scores the peel and lifts out a thin strip, which is wound into a spiral round the bar spoon or left long on the rim of the glass. It is the twist of the Horse’s Neck, the Collins and the drinks served with the garnish on show. Many shops sell this piece as a lemon zester: anyone searching for one is after this.
The small channel knife
Shorter, at 165mm, and easy on small citrus such as limes, where the larger channel knife is awkward. In a bar with Margaritas and lime drinks on the list next to lemon ones, having two saves changing tools halfway through. The second channel knife also helps when two people are preparing garnishes, one per station.
The peel, with the citrus peeler
The citrus peeler takes a wide, thin piece of peel from lemon and orange. It is the peel expressed over a Negroni or an Old Fashioned for its essential oils, then laid in the glass or discarded.
Wheels and carving, with the knife
The 195mm garnish knife cuts citrus wheels, wedges and slices of fruit, and carves the more elaborate garnishes. The blade is long enough for a whole orange.
The garnish station during service
When the bar is three deep, the garnish is the step that slows things down: hunting for the right knife, making do with the one from the kitchen. With four dedicated pieces, always in the same place next to the chopping board, garnish prep is done before service, and during service the drink is finished without looking for anything.
The lemon zester and the other three pieces are also sold one by one, so the piece that wears out first can be bought back on its own. For bars with several stations: the more you buy, the less you pay, 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Care of the blades
The supplier does not declare whether they are dishwasher safe: wash by hand with mild detergent and dry straight after. Citrus acid left to dry on the blade marks it, so rinse at the end of each round. Store the blades apart, not loose in a drawer with other metal pieces.
FAQ on the lemon zester set
What is the difference between the lemon zester and the citrus peeler? The zester, the channel knife, lifts a thin strip for the twist; the citrus peeler takes off a wide piece of peel to express over the drink.
Why two channel knives? The small one, at 165mm, is easier on limes and small citrus.
What are they made from? Stainless steel blades and plastic handles.
Can I reorder a single piece? Yes, all four are also sold individually.
Dispatched from Rome, Italy.
Chopping boards, knives and the other garnish station pieces are in the chopping boards and knives category; the other sets in the cocktail sets category.
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