Channel Knife (Gold)

This is the best quality ever. It’s sliced through the rind like steel through butter. The channel part of the cutter is extremely sharp and it’s wonderful and a pleasure to work with. I’m so grateful I ordered it because I also had ordered one by Mercer culinary and it was so terrible, there was no sharpness and it was only tearing and I wonder why they even bothered producing it. Obviously, I returned it immediately, but the a bar above quality is beyond amazing and makes your job so easy.

Works as advertised.

Very nice, delicate trims. Makes for an elegant presentation.

Works great for my restaurant’s bar.

There’s not a ton to be said about this channel knife. It cuts thru citrus peels smoothly & cleanly, leaving you with a nice thin piece of peel with which to garnish a cocktail. It leaves behind most of the pith, too, which is nice. It should be noted that this will not work well on citrus which has gone a bit soft, it just kind of digs in and tears at the peel instead of slicing cleanly. Comfortable to hold with the soft ergo handle. Oxo is usually good for that. You’re not gonna be able to express the oils from this thin slice, but that’s not the point. If you want to do that cut a “coin” of the peel with a knife or a regular peeler and use that. Then, take what you cut with the channel knife & wind it up tightly into a corkscrew shape to place on the rim of the glass. Pictured cocktail, a Hanky Panky: 1.5oz London dry style gin 1.5oz sweet vermouth 0.5oz Fernet Branca Stir all ingredients over ice, strain into a cocktail glass. Express an orange peel over the top, and garnish Cheers!