Sabrage with a Busse? Which one?

[w.t. anderson]

As I understand the technique of opening a bottle of champagne with a sabre or large knife involves running the blade along the bottle toward the neck at about a 20 degree angle and hitting the underneath lip edge of the crown, causing it to separate, cork intact, from the rest of the bottle.

Has anyone tried this with a Busse recently, and if so, which one?

A SAR-8 would seem to be a good candidate, or would the nuclear meltdown of the back of the blade spine interfer (unclear whether you use the sharpened edge or the squared-edged spine of the blade). Perhaps a FBM LE? I understand from an old thread that one or two may have tried this with varied levels of success 4 or 5 years ago, but that's been awhile and there have been a lot of new models and new Hogs out since then. Any updates or new stories?

[oge14]

i have no idea, maby the kill devil. if you do try please make a video of it.

[BePrepared]

This strikes me as gladius territory

[Jroden5446]

I did that once with a Ratweiler, ended up taking off the cork, and about an inch of glass!

[retrocon]

This strikes me as gladius territory

Cool, then we can expect a video of a blue/black gladius popping the cork on your celebritory bubbly any day now, right?

[KnifeAddictAK]

http://www.wikihow.com/Open-a-Champa...e-with-a-Sword

I think the nuclear meltdown treatment would probably not work on this. This article states to use the back of the knife, so who knows if a thinner stock is better. Good luck!

[papathud]

Not appropriate for a factory sharpened knife, I think you want a dull knife for that.

[racegunner]

I did that once with a Ratweiler, ended up taking off the cork, and about an inch of glass!

This was the result I would expect. I stopped doing stupid crap like this when I was 10 years old and realized jumping a plywood ramp on my Schwinn one-handed can end badly.
Does the result really outweigh the risk? Now I just have my butler open my champagne.

[PeterPHWS]

Confidence and speed seem to be the key ... only ever done it with a blunt ceremonial sabre ... used the edge not the spine ... turned out fine at a mates wedding

[Bowman1911]

I did that once with a Ratweiler, ended up taking off the cork, and about an inch of glass!

From everything I've ever seen or heard of sabering, this is the desired effect.

[Maniacal Pete]

I've done it with wine bottles.
The more massive knife the better.
Inertia cleaves the glass at the lip of the bottle.

[darkaether]

I used to do this with lab glass tubing all the time. if it was scored nice clean straight and deep at all you could snap it right in half with your fingers with a perfect clean break. Scoring it and focusing the stress right on the score is the key.

[darkaether]

I just read the wiki and that's pretty cool using the seam for the initial weak point.

[kdstrick]

Thanks...



The busse forum is responsible for introducing me to yet another bad habit.

I'm thinking beer bottles would make great practice...

.

[D-Math]

I've done it on a bootle of beer with a Dumpster Mutt Double cut. wich is made of SR77. it worked great but rolled the edge. I also tried it with the spine and that worked too. but I'd say a 7 inch and bigger piece of Infi should be perfect

[tjiscooler]

http://www.wikihow.com/Open-a-Champa...e-with-a-Sword

I think the nuclear meltdown treatment would probably not work on this. This article states to use the back of the knife, so who knows if a thinner stock is better. Good luck!

I would like to know more about that knife in that article, it looks badass!