Pulltex Saber a Champagne – Champagne saber

About the product

The Pulltex Champagne Sabre – Champagne saber is a classically designed saber, designed for the stylish opening (decapitation) of champagne bottles according to the tradition of sabering. This technique originates from the Napoleonic era, where the goal is to cut the neck of the bottle with a powerful, fluid motion using a blunt saber blade. The result is a spectacular and ceremonial opening that makes an impression at festive occasions.

The saber has a total length of 45 cm, with a blade measuring 28 cm. The blade is made of high-quality steel and features a wooden handle that provides a firm grip and an elegant appearance. Weighing 540 grams, the saber fits comfortably in the hand and is perfectly balanced for controlled and safe use.

The Pulltex champagne saber comes in a luxurious oak storage box, ideal as a gift or as a stylish addition to a bar collection. Please note: this knife is not sharp, as is traditionally done with sabering. It is intended solely for opening champagne bottles using this technique.

What do you need?

• A sparkling wine bottle with crown cork, for example from Domain Holset.

• A champagne saber

• A cold bottle (at least 4-6 °C, never warm!)

• An open space (with sufficient distance and no fragile objects)

Sabering step by step

1. Make sure the bottle is well chilled (4-6°C). A cold bottle creates higher internal pressure, making the neck easier to break and reducing glass shards.

2. Remove the aluminum foil and unscrew the metal muselet (wire) from the cork. Leave the cork in place.

3. Every champagne bottle has two vertical seams in the glass. Find one of the seams that runs from the stem to the neck. This is your "guide."

4. Hold the bottle firmly in your non-dominant hand, at an angle of about 30-45° away from your body, with the seam facing up. Your thumb under the bottom, fingers around the belly.

5. Place the saber flat against the bottle, with the blunt side facing the cork. Slide the blade in one smooth, firm motion along the seam to the edge of the bottleneck, against the bulge. The pressure inside the bottle will pop the cork off the top edge of the neck.

6. A properly sabered bottle may lose a little foam and wine, which is normal. The pressure ensures that no shards of glass remain in the wine. However, you can rinse away the first few milliliters to be sure.

Are you nervous about this? Then try a safer and easier way to remove your cork from the bottle with the Champop!