Actually, a waiter’s corkscrew looks like this. 
Hasn’t anyone here read Edgar Allan Poe’s story “The Cask of Amontillado”?
Nah. I’ve sabred all sorts of bottles, cordial, wine etc. Back of a breadknife works fine.
Actually, you’re describing a butterfly/wing(ed) corkscrew. Also, the true spiral corkscrews work better than the auger variety (the ones that look a screw).
I’m not a big fan of butterfly-style corkscrews, though some of them are very pretty. IMO the easiest to operate corkscrews are of the Screwpull-style, where all you have to do is keep turning the handle, and the cork will drive itself out of the bottle and up the worm. No pulling necessary. (Screwpull is a brand, but you can get the same type of corkscrew from other makers as well.)
Another possibility is to use an ah-so (I’ve never figured out how that name came about), which is made of two spring-steel tines that you wedge in between the bottle and the cork, and then twist/pull to get the cork out.
Not according to Snopes.
And be it known that not all Swiss army knives have a corkscrew. Mine, for instance, has an auger and a Phillips screwdriver in the two half-spots where one would find a corkscrew.
Personally, I would favor any method involving high explosive, but then, I wouldn’t be planning on drinking the wine.
Well, I once openned a bottle of wine with two hotel room keys. You know those funny wine openners that were popular in the early 80s-- the ones with two thin metal prongs about as far apart as a wine bottle top? You use the same principle, but with two keys instead of the metal prongs. It took some patience, but let me tell you… it sure impressed the ladies. 