Have you ever had a similar experience? You’re preparing to open a can (maybe to create one of these canned tuna meals) when you realize the kitchen is missing a can opener — and no one remembered their Swiss Army knife.

So, what should I do now? You could give up and see what takeout options you have in your neighbourhood. But, honestly, let’s be honest. You’re not someone who quickly gives up. What do you do if you really need to open that can but don’t have a can opener and can’t get to the store?

Find Out: 4 easiest way How to open a tuna can without a can opener

Thankfully, there are a number of ways to open a can with common household items. It’s important to remember that the lid of a can is essentially a very thin piece of metal designed to be opened.

Most instruments (knives, spoons, and even forks) are thicker and stronger, and piercing the surface only requires a little stronger thing.

If you have the time, wearing down the edges of the lid until it breaks is the easiest (and safest) way to open a can without a can opener. This can be accomplished by rubbing it with a metal spoon.

How do you open a can of tuna? In 3 Easiest Way

What is the best way to open a tuna can?

If it doesn’t work or you want to open a can a little faster, we recommend using the heel of a chef’s knife.

What do you do if you don’t have any tools? Assume you’re cooking over an open fire and have forgotten all save the most basic and flimsy cooking utensils.

Read Also: How to open a tuna can? In 3 Simplest Way

In this scenario, a rock’s flat surface may be useful. Continue reading to learn more about each of the three methods.

Even under ideal conditions, anything’s edges can be razor-sharp. Metal splinters and cuts from the lid and the equipment used to pry open the cans should be avoided when using unorthodox methods like these. Use protective gloves if at all feasible, and proceed with extreme caution!

Using a spoon is the most effective approach.

Try this method if you have some time (and a spoon): Grip the bowl (not the handle) of a strong spoon in your palm of your hand.

Your four fingers are firmly clutching the bottom, which reaches out just below your pinky finger. Place your pinky inside the curvature of the spoon to support it and improve control.

Rub the spoon’s edge along the crimped edge of the can, where the can opener would normally pierce, with firm pressure. The metal should be rubbed until it becomes thinner. After a few minutes, it will inevitably make a hole.

Break the top off the can by prying the spoon’s edge upward around the can’s edge. Work your hole all the way around the can’s circumference, making a large enough cut to lift the lid apart.

A screwdriver or another metal instrument with a similar edge would suffice if you don’t have a spoon. If you have a strong enough fork, you can puncture the lid with one of the tines. However, be warned that it may result in the fork being destroyed.

As an Alternative, a Chef’s Knife

You can use the heel of a chef’s knife (the blade closest to the handle) to open the can like an old-fashioned can-opener if you need to get inside the can quickly and/or are confident with your knife skills.

This is preferable to using the tip, which has the risk of slipping (or possibly shattering) and causing harm.

However, you’ll need to look for a knife without a bolster covering the heel. The thick section of some knives that rests in front of the handle is known as the bolster. Take a tight grip on the handle and align the back corner of the blade (the heel) with the can’s seam.

Push the blade’s corner downwards, like an old-fashioned lever-type can-opener, and perforate the can’s lid by digging in at an angle. Rep this process all the way around the can’s rim until the lid is weak enough to pry out.

If you have a pocket knife or a small paring knife, you can use the tip of the knife to puncture the can by placing it on a level, sturdy surface.

Take precautions! If the can or the knife is not correctly controlled, the knife may easily slip. If you continue to poke holes evenly around the container’s edge, the lid will ultimately fall off.

Another alternative is to use a rough surface.

When you don’t have access to any tools, use this strategy. To clean the lid’s top, all you’ll need is a large rock or a length of concrete, as well as a soft towel.

The procedure is straightforward: Sand the top ridge of the can until the seal is broken on a rough surface. Remove the metal shavings with a damp cloth, then open the lid to cook or eat the contents. Here is to bring you to the end of our conversation.

This method is a little more time consuming, but it will get the job done in a pinch—and we’re betting you’re in a pinch if you’re attempting to open a can without a knife or a spoon.

Here are a few suggestions: Rotate the can on a frequent basis to uniformly wear down the edge, and press the can occasionally to help separate the seal. When you discover wetness on the rock, it’s a sign that the seal has broken.

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