Wine keys

Forgive me if this has been covered exhaustively in the past and if it’s a waste of space on the forum Joy 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!

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  • 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.

    Jim

  • 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 

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