Sabering a Champagne Bottle





Introduction: Sabering a Champagne Bottle

About: Craft Maniac, Food Geek, Celebration Enthusiast, All-Around Funsational Gal

Sabering is a spectacular way to open a Champagne bottle, and begin a celebration. In this video, I'll show you how I do it, complete with tips, trivia, and techniques.

Step 1: Tips

  • Make sure the bottle is super cold. Merely refrigerated bottles won't saber well.
  • Once the muselet (cage) is removed, best to hold the cork in place with your finger until just before sabering.
  • Hold the blade flat against the bottle.
  • Hide your thumb in the indentation in the bottom of the bottle.
  • Be sure to aim the bottle away from people and property!
  • Have a glass handy in case any bubbly pours out.

Step 2: For More Champagne Fun

Please check out my full-length Champagne episode HERE.




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    31 Discussions

    Well yeah the lady with the machete does look extremely cool. :) I am curious however what is it good for.

    @jtrusedell18, true. But "martial arts fighting sword-ing a Champagne bottle" didn't sound as good. As mentioned, even a large kitchen knife will do. This 'ible is about the ceremony, not the knife. If you really want to get into it, it's also not a Champagne bottle I'm sabering. But again... "martial arts fighting sword-ing a bottle of Spanish Cava" just didn't have that special ring to it. ;-)

    If you really want to impress someone.. Try this with a butter knife. Also not a sabre. lol

    Um... This is a minor semantic argument as a Saber is primarily a curved blade with a single cutting edge. So yes, a Katana falls under the auspices of Saber. Or in this case what appears to be Wakizashi as it is a Shorter 'Saber'. Also Samurai did utilize horses so They could be counted as Cavalry. Also the skill is referred to as Sabering is it not? If that is the case, then a Saber is not required and you do not need to be Henry Judah Heimlich to perform the Heimlich maneuver.

    Wonderful Ible by the by. Might give this a try in the future. Any ideas on where one would get "Professionally taught" to perform said technique?

    According to the definitions I'm aware of, 'true' sabres have langlets (google image search for sword langlets - they're the bits of the hilt that protrude forward either side of the scabbard when sheathed), and are edge and a third, and may be straight or curved (Spanish sabres such as used by Zorro were straight, with an edge and third with langlets). Most backswords (swords with single edges) and cavalry swords aren't 'true' sabres. Certainly sabre fencing traditionally allowed cuts with the back of the weak (the third of the blade furthest from the hilt) before it went to electronic scoring which couldn't make the distinction.

    Thank you, Tamara. That's quite a collection! I'm guessing you don't do all that fine work after sabering a few bottles of champagne!

    This is something that I already do so your instructable was lost on me, however, I'm sure there are many folks out there that have never done this and they really should. It is the most fun way to open champagne!

    Thanks for sharing our secrets with the masses. :D

    This looks like fun. But you would only want to do it with carbonated drinks that would push any glass fragments out when opened. Well this is all frenchy and all that but I could see impressing my red-neck friends by opening beer bottles this way. snicker...