Answers:
The proper place to cut depends on the cigar. First you need to closely examine the leader of the cigar. You are looking to see just how far the bonnet (this is the round of tobacco used to seal the head) extends down the container. On a parejo (a parallel-sided cigar) this is typically 1/4" - 3/8"; wherever the cap stops you should regard as your closing date as to how far down you should cut.
The best cut is one above this "cap line" that will unseal up 75%-85% of the cigar's surface. You want as large an approachable cut as possible so as to allow for an easy draw, but you do not want to cut beneath the sou`wester line as the cigar may start to unravel on you. Sometimes this money a thin cut of 1/32" is supreme, while other times you may need to cut 3/8" - it depends entirely on respectively cigar's construction.
Other Answers:
1/4 inch.
Long enogugh to go and get to see the filter.
It's really a matter of personal savour, but it does vary a bit base on how the cigar tip is formed. The draw of the cigar will be affected differently depending on how you carry out the cut - punch cutter vs. wedge vs. guillotine. I would recommend exposing plenty of the cigar that you can get a full draw on the body of the stick, otherwise you may find it burns funny. Depending on how well/tightly wrapped the cigar is and how moist it is, you may also find that different things produce different results.
bout 2 cm
Usually, I prepare a cigar to smoke by taking it out of its package and putting it contained by a humidor for 48 hours. Then, I take sour the label ring and cut stale about 1/4" of the curved finale of the cigar. I light the cigar evenly by rolling it over a flame and breathing surrounded by. Finally, I slowly smoke the cigar by rolling it around so that it burns evenly.
Source(s):
http://www.cigaraficionado.com/
You want to cut no more than a 1/16Th of an inch.
Cut any more than that and you cut the unharmed cap sour and stand a risk of the wrapper unraveling
I prefer a punch, it preserves the cap.