Ultimate Tips to Sabre a Champagne Like a Boss
Chilling Make sure that your champagne is chilled very well. Not ice-cold, but chilled. You can put the bottle in a bucket full of ice for over than 30 minutes to help the pressure inside. If the bubbles inside are warm, they are quite active which spills a lot of champagne.
Tools You need the right tool when executing the art. Though you see a lot of champagne sabering videos that only use a kitchen knife, this is not recommended both for amateurs and professionals. Keep in mind that a kitchen knife is designed for cutting meat and not cutting glass.
Setup In terms of setting up, this will vary depending on the place. If you are going to do this outdoor, then you don’t have a problem. Just make sure not to point the bottle to anyone. If it is inside, better to find a place where there are no fragile stuff.
Seam and Sabre Time Next is to remove the foil and the wire from the bottle and look for the seam. This is the weakest spot of the bottle and this is where you are going to slide the blade from the neck to the lip.
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