Although master sommelier David Glancy would beg to differ. No, he actually agrees: "you could use a heavy chef's knife, [or] you could use a real sword ... but it just needs to be heavy." The Times also has a colorful written tutorial: "Why would anyone take a blade to Champagne?" Toby Cecchini asks. "Well, frankly, it allows you to embrace your inner jackass under the guise of being dashing, with the entire drippingly elegant historical pageant of Champagne to lend your puerile posturing legitimacy and panache. I still can’t decide if sabering Champagne is the dumbest thing I’ve ever heard of, or one of the greatest, but it’s precisely that tension that makes it so stirring." If you decide a Champagne saber is something you or someone you care about does need after all, they're available for $299 at Wiliams Sonoma, among other places.