On Dec 23, 3:06�am, "Max Hauser" > wrote:
> In this discussion of difficult corks (by the way, knocking off the bottle
> top seems like a reasonable final method; it can be done also with a sword,
> by someone _very_ good, though so far I've seen no one under 60, or US-born,
> show that knack)

I've never seen sabering of a still wine, but beyond using a sword,
I've seen people take off the top of Champagne bottles with a teaspoon