REASONS FOR FAILING IN THE PROCESS OF SABERING A CHAMPAGNE
The Right Tool Are you sure that you are using the right tool when it comes to beheading the champagne bottle? In case that you are using your kitchen knife, it is obvious that you are doing this wrong. Keep in mind that this particular knife is intended for cutting meat and not cutting glass. The best tool to perfectly beheading the bottle is by using a champagne saber or a champagne sword.
Why Only Use Champagne Saber? Because of the fact that these tools are intended to execute sabrage. Keys, for example, can be also effective for opening canned foods, but keys are meant for unlocking locks. The same principle goes when it comes to champagne saber or champagne sword, they are meant for cutting the lip of the bottle.
Dorre Salut The most affordable champagne saber you can find on the market today both offline and online. For only $80, you can have this majestic blade that executes sabrage perfectly.
Fox Sciabola del Sommelier Bronze Black
The most popular and the best selling saber today. This blade is made from the finest knife manufacturer in Northeastern Italy. This saber will be delivered to you with its wooden box and wooden stand for only $180
Chilled Properly Chilling champagne is very essential and this is actually the main ingredient in order to perfect sabering. Yet, keep in mind that it is not supposed to be ice-cold.This would do the trick of pressuring the chemicals from the inside.
Did You Find The Seam Another essential step that you’ve probably missed is finding the seam. The seam is the line that separates the bottle and this is where you supposed to slide the blade from the neck to the lip. This is the weak spot of the bottle and this is where you need to slide the blade.
To know more about the reasons of failing in sabering a champagne contact us on: www.champagnesabers-us.com