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Reply to "Knives"

Shane, if you want to saber a Champagne, make sure it's ICE cold - very, very cold.
Travel the saber up the seam of the bottle, and when you reach the lip, crack that saber against it using a bit of extra force.
I learned how to in one session - I now have a certificate from Venoge.

On knives;
My dad's a butcher, swears by Wusthof knives.

Cheers,
Mishy
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