As we approach 2026, a prominent wine commentator is drawing a firm line in the sand against a common kitchen tool he believes threatens the very fabric of civilised drinking. Rob Buckhaven, writing in late December 2025, has declared an all-out war on what he sees as a ubiquitous menace: the winged corkscrew.
The Case Against the Winged Corkscrew
Buckhaven acknowledges the initial appeal of the winged, or 'armed', corkscrew. Its seemingly straightforward design—twist the handle, watch the arms rise, then push them down—promises an easy solution. However, he warns that this promise is a hollow one. The device is prone to betrayal, especially at crucial moments like a New Year's Eve gathering, potentially leaving the host looking foolish and, in his words, "irreversibly uncultured."
He argues that the mechanism rarely works cleanly, joking that you might have better luck using farming equipment. His disdain is born from personal, repeated experience with the gadget's failures. His stance is not born of incompetence, he insists, but from knowing there is a far superior tool available.
The Professional's Choice: The Waiter's Friend
Buckhaven's weapon of choice is the Waiter's Friend, also known as a wine key. This sleek, foldable tool, reminiscent of a Swiss Army knife, is the standard for sommeliers in Michelin-starred restaurants. He carries one with him at all times, even admitting to having several confiscated at airport security.
"I'm the wine version of Billy the Kid with that thing," he claims, boasting of his ability to extract a cork faster than someone can order the house wine. The Waiter's Friend features a knife for cutting foil and a double-hinged lever that rests on the bottle's lip for a smooth, two-step extraction. While it requires a bit of practice to master the angle, Buckhaven asserts that using it correctly makes anyone look like a seamless professional.
Alternative Openers and Essential Tips
For those not convinced by the Waiter's Friend, Buckhaven suggests other reliable options. The lever corkscrew is bulkier and often more expensive but offers an effortless operation: lower the handle, engage the cork, and pull up. For the tech-inclined, he notes that Peugeot makes a smart electric corkscrew that resembles a posh pepper grinder and removes the cork almost instantly.
He also shares his top tips for a flawless opening:
- Cut the foil below the bottle's lip to prevent jagged edges interfering with the pour.
- Insert the screw (worm) dead centre, starting slowly before turning more vigorously; six half-turns is usually sufficient.
- With a Waiter's Friend, lever on the first notch, twist further, then lever again on the second notch to remove the cork slowly and fully.
- For wax-sealed bottles, screw directly into the wax as if it were a cork—do not try to cut it off, or fragments will go everywhere.
- In a true emergency without any corkscrew, the classic shoe method (tapping the bottle's base against a wall) can apply pressure to extricate the cork.
Buckhaven's final plea is clear: for the sake of your dignity and a stress-free celebration, retire the winged corkscrew and embrace the tools of the trade. Your guests—and your wine—will thank you for it.
