Description
Vagnbys Champagne Sabre – Made of stainless steel, matt black non-stick coating
Let the saber slide along the body of the bottle to break away the top of the
neck, leaving the neck of the bottle open and ready for pouring.
Opening the champagne bottle with the saber (called sabrage) is all in the
technique. Find the bottle moulding line, running from the cork to the bottom of
the bottle. Hold the base of the champagne bottle so that the cork points away
from you. Quickly slide the sabre along the body of the bottle on the moulding
line towards the cork. The force of the blade hits the lip, separating the
collar of the bottle (with the cork still intact) from the rest of the bottle.
This leaves the neck of the bottle open and ready for pouring.
This is a kitchen tool and not a weapon. The blade is dull.
Be aware of the flying cork and sharp glass. Make sure no person or animal
stands close by when used, particularly in the path of the breaking bottle
collar with the cork. The bottleneck will be sharp after opening and could be
harmful. Always find and carefully dispose of the bottle collar and cork after
sabrage.
