The 3 Easiest (and Safest) Ways to Open a Can Without a Can Opener

Christopher Michel
·5 min read
Photo credit: Getty
Photo credit: Getty

Has this ever happened to you? You're you're at some weird Airbnb getting ready to open up a can (maybe you're making one of these canned tuna recipes) when you discover that the kitchen doesn't have a can opener — and no one remembered their Swiss Army knife. What to do? You could give up and see what the local takeout options are. But come on. You're no quitter. If you really need to get into that can — and going to the store to buy a can opener isn't an option — what do you do?

Thankfully there are plenty of ways to open a can with common household items. The important thing to remember is that the lid of a can is actually a very thin piece of metal, and that metal is made to be opened. Most utensils (knives, spoons, even forks) are stronger and thicker, and you only need an object that is a little bit stronger to pierce the surface.

If you have a little time, we'd say the easiest (and safest) way to open a can without a can opener is by actually wearing the edges of the lid down until it breaks. You can do this by rubbing it with a metal spoon. If that doesn't work, or you want to open a can a little quicker, then our second-best recommendation is to use the heel of a chef's knife.

But let's say you really have no tools: Perhaps you're cooking up some campfire recipes, and you forgot all but the most basic and flimsy cooking gear. In that situation, the flat surface of a rock can work. Read on for explanations of all three methods!

A note of warning: The edges of any can are sharp under the best circumstances. When using unusual methods such as these, be extra wary of metal splinters and watch for cuts from both the lid and objects used to pry open the cans. Wear safety gloves if possible, and practice extreme caution!

Best Method: Use a Spoon

If you have a little time (and a spoon) try this method: Grip the bowl (i.e. not the handle) of a sturdy spoon in the palm of your hand so that your four fingers are firmly grasping it and the bottom sticks out just a little below your pinky finger. Your pinky should sit inside the curve of the spoon for stabilization and easier control over the tool.

With firm pressure, vigorously rub the edge of the spoon back and forth along the crimped edge of the can, where the can opener would typically puncture. Keep rubbing until the metal thins. Eventually, after a few minutes, it will create a hole. Press the spoon into the hole, and pry the edge of the spoon upward around the edge of the can, slowly breaking the top off. Continue to work into the hole along the can’s perimeter until you’ve created a large enough cut to pry the lid open. If you don't have a spoon, this method will work with a screw driver, or any other similarly edged metal item. If you have a strong-enough fork, you can also try to puncture the lid with one of the tines. Though be warned: it also may ruin the fork.

Alternate Method: Chef's Knife

If you need to get into the can a little more quickly, and/or are relatively secure in your knife skills, you can try opening the can with the heel of a chef's knife (the blade nearest to the handle) using it like an old-fashioned can-opener. This is safer than using the point, which can slip (or even break), causing injury.

You'll need to find a knife without a bolster that covers the heel, however. The bolster is the thick part that sits in front of the handle of some knives. Firmly grip the handle and position the back corner of the blade (the heel) perpendicular to the can at the seam. Push the corner of the blade downwards and perforate the lid of the can by digging in at an angle, more or less like an old-fashioned lever-type can-opener. Repeat this process around the rim of the can until you have weakened the lid enough to pry the can open.

Alternatively, if you have a pocket knife or a small paring knife, you can put the can on a flat, sturdy surface and try to puncture the can with the tip of the knife. Be careful! If the can or the knife are not properly controlled, the knife can easily slip. Keep puncturing holes evenly around the edge of the can, and the lid will eventually come off.

Alternate Method: Rough Surface

Save this method for the moment you find yourself with no tools. All you need is a large rock or stretch of concrete, and a soft cloth for cleaning the top of the lid. The process is pretty straightforward: Find a rough surface and sand the top ridge of the can down until it breaks the seal. Wipe the metal shavings off, open the lid, and cook or eat the food inside. That's it!

This process takes a while, but it will certainly work in a pinch—and our guess is that if you are trying to open a can and you have neither a knife nor a spoon nearby, you're probably in a real pinch. A couple helpful hints: Periodically rotate the can to evenly wear down the edge and squeeze every now and again to help separate the seal. As soon as you start seeing moisture on the rock, it's a sign that the seal has broken.

For demonstrations of these methods (and even more to try), check out this video by Youtuber Mr. Hacker.

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