Do you know anyone who has injured themselves trying to open a bottle of champagne? Me neither. I'd like to learn the "how to open a champagne bottle with a knife trick" though… pretty sure some idiots have hurt themselves doing that.
In case you're wondering, the pressure inside a champagne bottle can launch a cork at 50 miles per hour as it leaves the bottle, fast enough to shatter glass, U.S. eye experts say.
The American Academy of Ophthalmology advises to:
-- Chill sparkling wine and champagne to 45 degrees F or colder before opening. The cork of a warm bottle is more likely to pop unexpectedly.
-- Don't shake the bottle. Shaking increases the speed at which the cork leaves the bottle.
-- Point the bottle at a 45-degree angle away from yourself and any bystanders and hold down the cork with the palm of your hand while removing the wire hood on the bottle.
-- Place a towel over the entire top of the bottle and grasp the cork.
-- Twist the bottle while holding the cork at a 45-degree angle to break the seal. Counter the force of the cork using downward pressure as the cork breaks free from the bottle.