To open a champagne bottle with this Saber, start by completely removing the foil capsule of a well-chilled bottle of champagne. Then, find the wire loop on the wire cage over the cork and loosen it by turning counter clockwise.
When it is loose, gently slide it up slightly and then tighten back down onto the next lip at the top of the bottle. This will help you cork from popping out on its own before being sabered.
If you want to be sure to find the broken off top of the bottle after sabering, tie a long piece of kitchen twine or ribbon to the wire cage and the other ends to your belt loop. Some people also recommend chilling the neck of the bottle just before sabering.
While holding the bottle by the base with your thumb on the punt, locate the seam running up the side of the bottle. Lay the saber on that seam and practice the movement by sliding up the bottle along the seam to hit the annulus at the top of the bottle.
When you are ready with the bottle angled up at least 30 degrees, slide up the bottle forcefully with a good follow-through contacting the base of the annulus where the seam leads it.
As you can see, a tube makes a clean break at the top of the bottle leading the annulus of glass still around the cork. Now, you are ready to pour your sabered champagne in good sparkling wine glasses and enjoy.
