Five Methods for Opening Cans Without a Can Opener 


The capacity to preserve food and beverages for extended periods of time was completely altered by the advent of the tin can, but those early wrought iron cans were a real hassle to open and literally needed a hammer and chisel! It took until 1858, 50 years later, for the can opener to be created, by which time cans were no longer constructed of heavy wrought iron. The new lids were also quite thin.

Even though you often have access to a can opener, it does happen occasionally. Perhaps you’re camping or living in a rented home that doesn’t contain that item. There are several ways to break into that can, so don’t be concerned. Just be extremely cautious and do yourself a favor. Those corners are incredibly crisp! Here are some of the best non-can opener can opening techniques. (Always make sure to clean and sanitize any tools you use. There’s no point contaminating the food with bacteria or other goop.)

1. Use a spoon to open that can 

If you don’t have a can opener, this is generally the safest way to open a can. Choose a spoon that is less fancy but still composed of a sturdy metal because the only real risk is that it might bend the spoon. 

Place the can on a stable surface, such as a counter or table, to open it. 

Turn the spoon’s “bowl” so that it faces the inside of the can and its edge rests on the portion of the can where a manual can opener would typically be placed.

Hold the can firmly with one hand, then take the spoon’s bowl and wipe the rim crevice back and forth. The metal will deteriorate due to this continuous action. 

When the metal has been effectively pierced, continue doing it in that region, then press the spoon into the hole to make it wider. 

Place the spoon in the subsequent location. Continue until the entire can is consumed. Remove the lid with the spoon, then fill the container to your heart’s desire.

2. Cut It 

The quickest way to open a can of food is probably with a really sharp knife, like a chef’s knife. Take caution though, as it’s also the least secure. The chef’s knife, which is typically 8 inches (20 centimeters) long and one of the most useful knives available, can be used to cut both meat and vegetables. 

To cut open a can with a chef’s knife, use the heel of the blade rather than the point, which is particularly prone to slipping and injuring people. The portion of the knife that is closest to the handle is the heel. However, the knife must have a bolster covering the heel, as some knives have for security reasons, for this to function.

Hold the can firmly and place it on a flat, solid surface to open it. 

A wedge-shaped knife heel should be inserted into the can’s rim. 

Angle the blade’s corner so that it enters the can. 

Continue until the entire lid has been damaged, being careful to protect your hands and fingers at all times. No canned food is worth getting stitches or going to the ER! 

Note: You can poke holes around the can’s edge with the point of a knife (ideally a paring knife or a Swiss Army knife), but be careful! The knife can easily slip and injure you.

3. Jam Out 

Would you like to awaken your inner caveman? Open a can with a pebble you can find. Here’s how to accomplish it: 

Place the can face down on a sizable rock, or in a pinch, on some concrete. 

Rub the can against the surface repeatedly until moisture appears on the rock or the lid. The food might end up all over that rock if you don’t stop. 

To pry open the can, use a spoon, a pocket knife, or a similar object.

4. Push It Out 

This technique is reminiscent of how those wrought iron cans were opened in the past with a hammer and chisel. 

Simply take a flat-head screwdriver and insert it just within the can’s rim. 

Pick up the hammer, but hold back the impulse to start banging. Instead, lightly press the screwdriver’s tip against the can until a hole forms. The hole needs to be big enough to hold liquids. 

If the aperture is too small for larger food items, such green beans, repeat the process.

5. It’s Pry time! 

Additionally, a set of flat-nosed pliers from a standard toolbox would do the trick just fine. 

Place the can squarely on the ground. 

Using the pliers, crush a portion of the can’s lip while holding the can with one hand (the lip is the part at the very top). 

Continue doing this until the lip is completely broken all the way around, and then remove the lid using the pliers. 

Take your time to prevent unneeded injury because the majority of these techniques need for a little bit of patience.