Cutting Tools
Showing 37–45 of 45 results
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Soba Kiri knife 24cm
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Stainless Steel Zed Tongs 16 cm
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TheBars zester
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Titanium Gold Tongs 30cm
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Twist zester
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Usuba Knife 180/325 mm
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Victorinox black peeler
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Zed Stainless Steel Tongs 21cm
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Zester
Discover our wide range of cutting tools on our category page. Here you’ll find quality knives, durable cutting boards, zesters, and handy paring knives. Whether you need to cut, slice, or dice, our tools are designed to give you precision and ease in your food preparation. Trust the quality of our products to sharpen your kitchen skills. Explore our category now and equip yourself with the essential tools to master the art of cutting.
What’s the difference between a channel knife, a bar knife and a Y-peeler for citrus garnishes?
A channel knife cuts a single 3–5 mm groove for long spiral twists on Old Fashioneds. A Y-peeler removes wide 25 mm swaths of zest with minimal pith for expressing oils. A 10–15 cm bar knife handles the rest: slicing wheels, trimming wedges, cutting pineapple. Choosing the right bar knife for citrus garnishes usually means owning all three.
Which blade material holds up best behind a wet bar?
Stainless steel (18/10 or 420-grade) resists the constant acid and moisture of citrus service without staining, and takes a quick honing on a steel. High-carbon blades hold a keener edge but will spot and rust if left wet. For rust-resistant bar tools for home cocktails, stainless is the practical pick; dry the blade after every shift.
How do I keep my bar knives sharp without a full sharpening setup?
Hand-wash and dry immediately after each service — dishwasher heat and detergent dull edges and loosen handle rivets. Store blades in a sheath or magnetic strip, never loose in a drawer. Realign the edge with 5–6 passes on a honing rod weekly, and use a 1000/6000 grit whetstone every few months. Cut on wood or polypropylene, never glass or marble.
Which cutting tools should a first home bar buy?
Start with three: a 10 cm paring knife for wedges and wheels, a Y-peeler for zest, and a small end-grain or poly board (roughly 20 × 30 cm) reserved for fruit so it doesn’t pick up garlic or onion. Add a channel knife once you’re making twists regularly. This essential cocktail garnish knife set covers most classic builds.