The 195mm fruit carving knife in two lines
This fruit carving knife is The Bars garnish knife: stainless steel, SBC-coated handle, 195mm by the manufacturer’s measurement. It is the knife of the garnish station, the one that cuts peel, wheels and wedges of citrus and carves fruit garnishes.
Who the fruit carving knife is for
For anyone preparing garnishes behind the bar who does it today with a kitchen knife. A long knife is awkward on the small chopping board of a garnish station and passes too close to the bottles. The garnish knife is shorter and is guided by the tip, which is the part that works when you score a peel or open a slice of pineapple.
At home it is the knife for an evening with friends: the orange wheel on the Old Fashioned, the lime wedge on the rim, the wide piece of peel over the Spritz.
What a fruit carving knife does
The wide peel for a twist: lay the blade almost flat on the skin and cut thin, leaving the white pith, which is bitter, on the fruit. The citrus wheel: cut across the axis at an even thickness, and score it to the centre to hook it on the rim of the glass. Lime and lemon wedges for built drinks. Tropical fruit garnishes for tiki drinks, where the carving is part of the presentation.
The manufacturer does not declare the length of the blade alone, the shape of the edge or the type of sharpening: 195mm is the measurement it gives for the piece.
Specifications
- Type: garnish knife
- Length: 195mm, manufacturer’s measurement
- Material: stainless steel, SBC-coated handle
- MPN: DT003
- Barcode: 8099999007413
- Brand: The Bars
- Blade length and sharpening: not declared by the manufacturer
Choose the fruit carving knife if
Your garnish station uses a kitchen knife, or you are one short for each station. For spirals and thin strips of peel, the 165mm small channel knife works alongside it. Both, with the larger channel knife and the citrus peeler, are in the 4 piece lemon zester and garnish set.
The fruit carving knife behind the bar
Garnishes are cut before opening, during prep: wheels and wedges in covered trays, wide peel ready for the twist. When the bar is three deep, nobody should be cutting a lemon between one drink and the next. The knife still stays at the station for garnishes made to order and for when the fruit runs out.
The blade is kept on the chopping board, never on the bar top where hands pass: a knife left between the ice wells is a risk for whoever works alongside. A blade that cuts clean wastes less fruit, and at the garnish station waste comes straight off the GP.
One fruit carving knife per station
Every garnish station wants its own knife, and passing one between two stations costs time and attention. 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 straight after use, because citrus acid left on the blade does it no good. Dry it with a cloth, keeping the edge away from your fingers, and store it apart from other pieces so the blade is not knocked.
FAQ on the fruit carving knife
How long is it? 195mm, according to the manufacturer.
How long is the blade? The manufacturer does not declare it separately.
Is it good for cutting lemon and lime wedges? Yes, it is the knife of the garnish station.
How is it different from the channel knife? The knife cuts wide peel, wheels and wedges; the channel knife only lifts thin strips of peel.
Does the handle slip with wet hands? It is coated in SBC, a thermoplastic rubber, precisely to keep its grip 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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