Forgive me if this has been covered exhaustively in the past and if it’s a waste of space on the forum but I’ve sustained an embarrassing number of injuries from the dull foil cutter on my wine key that I otherwise really like.
any suggestions for an ergonomic wine key with a really good foil cutter? I’m not gonna spend $100 on a pearl handled one with unicorn hairs inside. But I’m willing to spend a few extra $ to ensure my safety :) thanks!
I swear by the mid level (innovation model) Coutale, my wine director took one look at my raggedy looking foil cut and immediately handed me one of his extras
the nicer ones have a jagged blade though.
I can’t keep my Coutale blade sharp. It’s great when I sharpen it, but a few foils in the Edge is just gone. How do you maintain yours?
I did not have a Coutale, but the wine keys that I used had serrrated blades, I used to grind down the serrations and sharpen the blade occasionally using one of these . It's small and easy to use. You can keep the serrations on the blade and still use this sharpener, but I found that with the serrations taken off it just takes a few quick swipes on the sharpener to make it nice and sharp again instead of sharpening each serration separately.
After doing this for about five years, I switched to a Code 38. I sharpen the blade using this same sharpener when it starts getting dull after about 9 or ten months of heavy use, and then I just replace the blade once a year or so, but that opens a whole 'nother discussion.
i'm not familiar with the innovation model specifically, but the 3 or 4 different coutales that I had, all had short worms with a thin diameter, and these would cause even slightly dry corks to crumble. Maybe the innovation is different?
Thanks for everyone’s responses! I looked at code 38 but I’m not sure I can swing $300-$700 for a wine key right now. Hoping to spend no more than $50. Seems to be a debate over serrated vs non serrated
I have a full proof method. Every few months I let someone borrow my wine key and it disappears into the ether. I then purchase a new one with a fresh shiny blade. Never fails.
Also mine has a serrated blade that seems to last a while
Keith Herrick and Nathan Bihm: where are you sourcing these from?
Im guessing you meant me and not keith hammond? Coutale seems to make corkscrews for big brand wineries but can also be purchased on amazon.
I just found a Coutale innovation in my desk. The knife is really good but the spiral portion of the worm is 4.5cm long, and a Laguiole is 5.5cm long. Cartaillier is also 5.5cm. The diameter of the worm on Laguiole/Cartaillier is just over 1cm, while the Coutale is just under .9cm. Sounds minor but with a fragile cork, these differences make a huge difference if you don't have an ah so/Durand handy.
If we're iffy about a cork we use the restaurant's Durand. I haven't personally had issue with coutale crumbling corks
While this may seem extreme, I've had good results keeping it sharp with the knife sharpener attachment on my Dremel. And the dremel has a million and one other uses besides.
Seconding Mr. Bihm on the Coutale series - have worked with a lot of different corkscrews and have come to feel that the QPR on the coutale is about the best there is...at least for me.
This is obviously the best strategy.