Today, wine bottle stoppers are broadly divided into three categories: natural oak stoppers, synthetic stoppers and screw caps. However, there are many kinds of bottle openers on the market, some are electric bottle openers, some are novel in style, and some are full of creativity. Today we are going to discuss the use of the seahorse knife, which has always been called the "friend of the sommelier", this traditional but reliable bottle opener.

Opening wine with a seahorse takes a little more or less effort. This foldable knife consists of three main parts: a serrated knife for cutting the metal lid foil, a 5-turn screw auger and a wine bottle opener as a fulcrum.

Instructions:      

1. Wipe the wine bottle clean, first use a knife along the circle-shaped protrusion of the bottle mouth, cut the metal cover foil of the bottle mouth, and pay attention to changing hands. Do not spin the bottle. If it is old wine, there will be normal sediment at the bottom of the bottle, and spinning the bottle will make the sediment float. Be very careful when handling tin bottle caps, it often leaves a razor-sharp edge that can be inconvenient if your hand accidentally touches it. The bottle mouth of wine produced in some countries will have an opening tape, it is simple, just tear off the sealing tape.  

2. Wipe the mouth of the bottle clean with a table cloth or paper towel.  

3. At this time, insert the corkscrew tip of the corkscrew into the center of the cork. Tip: Don't drill the auger in all at once, leave a ring. Because I don't know the length of the cork, if I drill the auger all the way through at one time, it will pass through the cork and spill the cork chips into the wine.  

4. First fasten the first movable joint to the bottle mouth and hold it tightly with your left hand; then lift the handle straight up with your right hand. Note: The left hand must be clenched tightly, and the right hand is "lifting" rather than pushing, otherwise it is easy to infer the cork. In addition, lifting will be more labor-saving, because the longer the force arm, the more labor-saving.  

5. When the cork is halfway out, fasten the second joint to the mouth of the bottle and repeat the previous action.