1. Put the paper cutter on the top of the wine bottle, hold the mouth of the bottle with the blade, and turn 90 degrees to cut the protective paper;

2. Insert the cork needle into the wine bottle from the middle of the cork, and protect the bottle mouth with a plastic protective sleeve;

3. Inject air into the bottle by moving up and down until the cork slides out of the bottle (usually 4-7 times per bottle);

4. Use the small plastic slider on the protective sleeve to withdraw the cork from the air needle.

Seahorse Knife Opener:

1. Open the knife of the seahorse knife, press the bottle stopper with your thumb, hold the wine bottle with the other hand, cut the tin foil with the knife meat, the cutting position is under the bottle lip, and rotate and cut along the edge of the boss, and strive to make the incision smooth and round all;

2. Open the screw, touch the center of the cork with the tip of the screw, the screw and the cork are at a 45-degree angle, press down the screw to insert it and turn it halfway down, then make the auger perpendicular to the surface of the cork, screw it in until it is one turn away. up to half thread.

3. Use the upper section of the hoof of the seahorse knife head, press the bottle mouth, and lift the knife handle up until it is in place; then screw all the remaining screws into the cork, and use the outermost horseshoe mouth to touch it. Hold the mouth of the bottle and lift the handle of the knife firmly until the bottle is opened. If there is still a little cork that has not been pulled out, clamp the bottle with both legs and pull out the cork with force.