Steel ice pick breaker cm 23.5

The Ice carving trend is powerfully arriving even among the bartenders of Italy who, inspired by master Ueno, create from blocks of ice that are transparent and soft to the right point small sculptures to place in your glasses for drinks on the rock!
Each tool has its own peculiarity and is used for a different process: in fact, this icepick ice-pick breaker allows you to create smaller blocks of ice, to portion your block nimbly.

INSIGHT INTO THE WORLD OF ICE

"Everyone is capable of making a grenadine or regular ice cubes, but in the world of cocktails things are a bit more complex. Not surprisingly, bartenders of a certain level spend time and energy on ice machines or the right tools to make the right piece from a large block.
Because yes, shape and cut are not just a frill: they determine the end result. And there is a very serious reason why the advice is to use a large chunk of ice for a Negroni and small cubes for an Old Fashioned. They change the impact on the temperature of the cocktail and the amount of water that, as it melts, mixes with the ingredients.
Geoff Fewell, head bartender at Melbourne's Lui Bar, doesn't open the club's doors without a supply of 40-pound blocks of ice to cut and chisel in front of customers and depending on the type of cocktail required. Case tools range among different types of chisels and also include the classic meat cleaver and a special type of Japanese saw-the latter is used to cut large slices and requires some physical exertion.
At the Lui Bar counter there is also a Japanese press that makes ice balls: they have the same volume as cubes but with a smaller surface area, and therefore melt more slowly. This is the solution adopted by Geoff Fewell for the Negroni.
Crossing the Pacific Ocean and arriving as far as Chicago, we find The Aviary Bar, which offers no less than 37 different types of ice and where they have invented a very special way of serving the Old Fashioned: they make a more or less spherical form of ice with a hollow interior, where with a syringe they insert the ingredients of the cocktail just before serving it. The customer is left only to break the ice and enjoy this curious variation: not the traditional on the rocks, but in the rocks."