In general, I don't like sabering champagne. It's flashy and ostentatious, and I don't like flashy and ostentatious things. Plus it's just obnoxious. Sommeliers with sabers tend to be the wine world equivalent of frat boys looking to show off, and waving a big, long sword around just smacks of overcompensation.
If you're intent on whacking the top off of your champagne bottle, you've got to do it with style. My friend Josh, author of the Wine Tastings Guide website and its newsletter, The Poor Man's Guide to Fine Wine, shows us a classy way to do it with a bottle of Gimonnet's 2002 Fleuron: