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Okay, this seems as good a place as any to ask a silly question: how do you cut a citrus twist?

Forgive me if this is as elementary as it seems, but I hear things like "a twist shouldn't include any of the pith" and whatnot and get confused. I've also never noticed much oil released on twisting a thin slice of lemon or orange peel. Do I just need fresher fruit, a sharper knife, and better behind-the-bar savvy, or have I missed something?

Thanks,

Eric