Sword length 41 cm.
Opening a bottle of Champagne with a saber is both fun and entertaining. It will always be very notable at any festive occasion.
The saber is purely for the purposes of opening champagne. It is not allowed to be sharpened. Maintain the saber with a thin layer of acid free oil on the edge.
A Champagne saber is a necessity for anybody who wishes to open a bottle of champagne in style. You lead the saber along the side of the bottle in a steady and precise movement until it reaches the collar just under the cork. The trick is to hit exactly at the collar where the glass has been fused together. You can see where it has been fused together by a thin line that runs down the entire bottle. When you hit the collar exactly there, the pressure in the bottle will make the glass splinter and at the same time all of the glass particles will be ejected together with the cork.
When using a saber to open your Champagne, you also make sure that the leftover yeast in the bottleneck/backside of the cork comes out instead of going into the bottle. As the Champagne appears exactly because the wine gets to finish its fermenting process in the bottle, which means that there will always be some yeast leftover in the bottle. They are however totally harmless.
We recommend to use the back of the blade (the thickest edge of the blade) when you open a bottle of Champagne. This is to avoid nicks in the blade on the thin side (Napoleon also used the back of the sword so the sharp side was always ready for battle).
A Champagne saber is a household tool.
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