Have you ever had something similar happen to you? You’re about to open a can (maybe to make one of these canned tuna meals) when you discover you don’t have a can opener, and no one has remembered their Swiss Army knife.
So, what am I supposed to do now? You may just give up and explore what takeout choices are available in your area. But, let’s be honest, let’s be real. You’re not the type to give up easily. What if you really need to open that can but don’t have a can opener and are unable to get to the store?
Fortunately, there are several methods for opening a can using common home items. It’s vital to keep in mind that a can’s lid is essentially a very thin piece of metal that is designed to be opened.
The majority of instruments (knives, spoons, and even forks) are thicker and stronger, thus piercing the surface requires only a small amount of force.
If you have the time, wear down the edges of the lid until it breaks, which is the easiest (and safest) way to open a can without a can opener. By rubbing it with a metal spoon, you can achieve this.
How do you correctly open a can?
We propose using the heel of a chef’s knife if it doesn’t work or if you want to open a can a little faster.
What if you don’t have any tools with you? Assume you’re cooking over an open fire with nothing but the simplest and flimsiest of cooking equipment.
The smooth surface of a rock could be advantageous in this situation. To discover more about each of the three ways, keep reading.
Anything’s edges can be razor-sharp even in optimal conditions. When utilizing unconventional methods like these, metal splinters and cuts from the lid and the instruments used to pry open the cans should be avoided. If at all possible, wear protective gloves and proceed with considerable caution!
The most efficient method is to use a spoon.
If you have some time (and a spoon), try this method: In the palm of your hand, grasp the bowl (not the handle) of a sturdy spoon.
The bottom, which stretches out just below your pinky finger, is securely grasped by your four fingers. To support the spoon and better control, place your pinky inside the curvature.
Rub the spoon’s edge along the crimped edge of the can where the can opener would ordinarily penetrate with forceful pressure. Rubbing the metal till it becomes thinner is recommended. It will inevitably make a hole within a few minutes.
Read Also: How to open a tuna can? In 3 Simplest Way
Peel the spoon’s edge upward around the can’s edge to pry the top off the can. Make a large enough cut to take the lid apart by working your hole all the way around the circumference of the can.
If you don’t have a spoon, a screwdriver or another metal device with a similar edge will work. If you have a strong enough fork, you can use one of the tines to puncture the lid. However, be aware that the fork may be destroyed as a result.
A chef’s knife is another option.
If you need to get inside the can fast and/or are confident with your knife abilities, you can use the heel of a chef’s knife (the blade closest to the handle) to open it like an old-fashioned can-opener.
This is preferable to utilizing the tip, which has the potential to slip (or even break) and cause injury.
You’ll need to look for a knife that doesn’t have a bolster covering the heel, though. The bolster is the thick portion of some knives that sit in front of the handle. Grasp the handle firmly and align the back corner of the blade (the heel) with the seam on the can.
Like an old-fashioned lever-type can opener, push the blade’s corner downwards and perforate the can’s lid by digging in at an angle. Rep this process around the rim of the can until the lid is weak enough to lift out.
If you have a pocket knife or a small paring knife, you can puncture the can by laying it on a level, firm surface with the tip of the knife. Take the necessary precautions! The knife may easily slip if the can or the knife is not well controlled. The lid will ultimately slide off if you continue to poke holes evenly around the container’s edge.
Another option is to utilize a textured surface.
Use this method if you don’t have access to any tools. All you’ll need to wipe the lid’s top is a large rock or a length of concrete, as well as a soft towel.
The process is simple: sand the top ridge of the can on a rough surface until the seal is broken. With a moist towel, wipe away the metal shavings, then open the lid to cook or eat the contents. This takes us to the conclusion of our discussion.
This method takes a little longer, but it will get the job done if you’re in a hurry—and we’re guessing you’re in a hurry if you’re trying to open a can without a knife or a spoon.
Here are a couple of ideas: Rotate the can on a regular basis to wear down the edge uniformly, and crush the can to assist separate the seal. It’s a clue that the seal has broken if you notice the dampness on the rock.