Our senior wine buyer Stephen Meuse put it best:
"A proper waiter's corkscrew. To judge from the complicated machinery that's been invented to draw a cork from a bottle, you'd conclude that the task is one calling for exceptional strength and sleights-of-hand known only to master sommeliers. So silly. Pulling a cork is a simple and straightforward job anyone can accomplish with a little practice and the elegant little tool known as the waiter's corkscrew.
There's nothing to it but a small blade to trim the capsule, a worm you insert into the cork, and a double-jointed lever. It's the second joint that lets you to re-position the lever on the lip of the bottle so that you don't have to drive the worm deeper for the second pull that extracts the cork. Need a lesson? See me at the Formaggio Kitchen tasting table for a quick show and tell."
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