There is no way to open a bottle of Champagne that's more fun or dramatic than sabering, the act of taking a large blade (or, you know, a chef's knife) and, though the magic of physics, popping off the cork with one smooth motion. No one sabers more bottles than Patrick Cappiello , the Wine Director and Managing Partner at Pearl & Ash in New York City. Head to the restaurant any night of the week and there's a good chance you'll see Cappiello with his large saber (he bought it on eBay when the restaurant opened), standing atop the bar, and opening bottle after bottle for guests. The guy makes it look effortless. As it turns out, it's so easy to do that anyone can pull it off—even at home. Watch our video for Cappiello's step-by-step sabering tutorial and, of course, a ton of slow motion Champagne sabering porn.