I'm watching a rerun of Here's Raymond, or whatever it's called, and
she buys a new can opener, because it's "better", because it opens
from t he side, so there are no sharp edges.
I've seen this can opener. I think I might even have bought one.
It's true that it cuts off the lid from the side, below the seam, so
there are no sharp edges on the lid, but instead there is a long sharp
edge on the rest of the can.
This seems worse to me. Sometimes I drink some of the juice from
canned fruit straight from the can, because otherwise I spill the
juice. (And sometimes I eat straight from the can, but we won't get
It's 9 minutes in and they're still talking about the can opener. It
seems Ray spilled some tuna fish liquid, and that seems much more
likely also, because the can is shorter by the height of the seam. Two
mm.? That's a lot.
What is the advantage of a can opener that opens from the side?
Tuna is one reason I
use the old-fashioned type - cut the lid all the way around, leave it in
place and press it down
to squoosh all the liquid out of the tuna. The lid is handy for
anything I want to strain, like
olives. Tomato paste: cut lid off top and remove it, cut lid off bottom
and use it as a plunger
to push out the tom. paste. Old habit: always clean off the lid with
hot, soapy water before I open cans.
On Fri, 12 Dec 2008 19:41:14 -0500, in alt.home.repair, mm
I have a handheld one o' them. It doesn't actually cut the end of the can
off, it cuts through the folded-over side of the lid while pinching the top
to loosen it from the edge of the can (sort of like squeezing a grape out of
its skin). When you take the lid off you're actually separating the sealed
seam between can and lid. It doesn't leave sharp edges at all. The
resulting lid can be set back on top of the can, and won't fall down inside.
It's useful when I won't use an entire can of something right away, I can
put the top back on and stick it in the fridge for a few days, no longer.
The side cutter is bad for e.g. tuna, where I use the lid as a press to get
the excess water out. It's also bad for cans with a snap-fit plastic lid
(e.g. coffee) because it doesn't leave much of a lip for the plastic lid to
If I only had one can opener, it would be the regular one. If you have an
extra ten bucks, it might be worth trying one, but if not you aren't really
missing anything important.
Since trying one of these side cut openers, it's all I use. I seems much
less trouble prone than the conventional style. I still have a
conventional one, but it is rarely ever used.
The tuna draining part isn't an issue since I hate water pack tuna and
only get oil pack where you don't have to wring out soggy fish. Much of
the time I get the oil pack pouch so there isn't really any draining
The coffee can thing isn't an issue for me either as I do not use can
coffee. I use either instant, or whole bean in the foil bags.
I presume that is the two-piece hinged thing. I just bought a couple
of those, at the West Point gift shop I think, one for home and one
for camping, but haven't used either of them yet.
Most of the time I use a manual wall can-opener. The first one was
second hand and lasted 5 or 10 years. The second one was exactly the
same, fit in the same wall bracket, and lasted maybe 25 years, and the
third one is exactly alike, fits in the same bracket, and is about 10
years old now. Swing-away. Can't beat 'em.
The only electric one I had someone gave me when it was old. Takes up
too much space, have to plug it in, costs too much when new. No
point to it unless one is handicapped, or opens cans for a living.
Used to have hand can openers with only one grip, that tightened on
the can automatically when turning the key. Nothing to squeeze.
Worked great until they wore out. I couldn't manage to fix either of
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