Have you ever experienced something similar? You’re at some strange Airbnb, about to open a can (maybe to make one of these canned tuna dishes), when you realize the kitchen lacks a can opener — and no one remembered their Swiss Army knife.
What should I do? You may give up and explore what takeout choices are available in your area. But really, come on. You’re not someone who gives up easily. What do you do if you really need to open that can and going to the store to get a can opener isn’t an option?
Thankfully, there are a variety of ways to open a can using everyday materials. It’s vital to remember that a can’s lid is actually a very thin piece of metal that was designed to be opened.
Most tools (knives, spoons, and even forks) are thicker and stronger, and you only need a slightly stronger item to pierce the surface.
If you have some time, the easiest (and safest) way to open a can without a can opener is to wear down the edges of the lid until it breaks. By rubbing it with a metal spoon, you can achieve this.
how to open a tuna can?
If it doesn’t work or you want to open a can a little faster, the heel of a chef’s knife is our second-best choice.
Save what if you truly don’t have any tools? Let’s imagine you’re making campfire dishes and have forgotten all but the most basic and flimsy cooking equipment.
The flat surface of a rock can work in this case. Continue reading to learn more about all three approaches!
Even in the best of circumstances, the edges of anything can be razor-sharp. When employing unconventional methods like these, be cautious of metal splinters and cuts from the lid and the instruments used to pry open the cans. If at all possible, use protective gloves and exercise the utmost caution!
The best 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 sticks out just below your pinky finger and your four fingers are firmly grasping it. To stabilize the instrument and improve control, place your pinky inside the curve of the spoon.
With firm pressure, rub the spoon’s edge along the crimped edge of the can, where the can opener would normally puncture. Rub the metal until it becomes thinner. It will eventually make a hole after a few minutes.
Pry the spoon’s edge upward around the can’s edge, gradually breaking the top off. Work your hole around the circumference of the can, creating a large enough cut to pry the lid open.
If you don’t have a spoon, a screwdriver or another metal object with a similar edge will suffice. If you have a strong enough fork, you can use one of the tines to puncture the lid. However, be aware that it may also destroy the fork.
Chef’s Knife as an Alternative
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 the can like an old-fashioned can-opener.
This is preferable to utilizing the point, which has the potential to slip (or even shatter), resulting in injury.
However, you’ll need to find a knife that doesn’t have a bolster that covers the heel. The bolster is the thick portion of some knives that rests in front of the handle. Grip the handle firmly and place the back corner of the blade (the heel) perpendicular to the seam of 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 weakened enough to pry open.
If you have a pocket knife or a small paring knife, you can place the can on a flat, stable surface and use the tip of the knife to puncture the can. Take care! The knife might easily slip if the can or the knife is not properly controlled. The lid will eventually come off if you continue to puncture holes evenly around the edge of the container.
Using a rough surface is another option.
Save this method for when you don’t have access to any tools. All you’ll need is a big rock or a length of concrete, as well as a soft cloth to clean the lid’s top.
The process is simple to follow: Locate a rough surface and sand the top ridge of the can until the seal is broken. Wipe away the metal shavings, then open the lid and cook or eat the contents. That concludes our discussion.
This method takes a little longer, but it’ll get the job done in a pinch—and we’re guessing you’re in a pinch if you’re trying to open a can and don’t have a knife or a spoon handy.
A handful of pointers: Rotate the can on a regular basis to wear down the edge evenly, and squeeze every now and then to assist in separating the seal. It’s a sign that the seal has broken when you notice moisture on the rock.