But now, I’m left thinking that side-cutting can openers really do cut through, not just one, not just two, not just three, not just four, but five layers of metal!
An ordinary top-cutting opener just cuts through one.
So (if I’m even close to right here) it’s not greatly surprising that the cutting blade of a side-opening cutter wouldn’t last as long as the blade of a top-opening cutter.
The result is still vastly preferable: worth it to have to buy a $12.00 opener every three years or so!
There are two different kinds of side-openers. The more expensive kind does un-manufacture the can, separating the top from the sides in the reverse of the process by which it was sealed. The cheaper kind still just cuts through one layer of metal, like the top-openers, it’s just a different layer of metal.
Mine is the cheap kind, and I’ve had it for at least six or eight years now with no problems.
I’ve been using one of these since I moved out of my parents’ house, so it’s… about 35 years old? No problems with it. They’re hard to find these days, though, and even harder to find a quality one.
Also have a couple of pocket knives with the old “claw” openers I could use in a pinch. Most of those are in the 40 year old range, got one that’s over 50, they all still work.
Admittedly, all of the above require healthy hands and wrists to operate. Also have a powered one I got for my husband. We usually had those last about 15-20 years.
My very British housemates go through can openers in record time. And they keep them clean by running the cutting area under the water from the faucet and then leaving them to air dry in a dish strainer which sits in front of an open window with non-stop salt-laden sea air blowing across it. :dubious: The damn things rust to the point of being unusable in two weeks flat.
Clean it *if *it has touched the food. Side cutting can openers do not touch the food and do not need to be cleaned like this. And when you do clean the can opener, thoroughly dry it immediately. Use a warm oven or blow dry with compressed air (I use a blast of air from my scuba tank). Do not let it air dry and slowly rust.
I just bought can openers of my own and leave them in my pantry. No problem at all, even with a cheapie that cuts the top. I prefer that style to open tuna cans so the cut lid can fall inside the can and be used to strain the oil or water from the tuna.
We’ve had two of those (or something like it) in the family’s kitchen drawer for 50 years. They work perfectly, although I do clean the cutting disk after every use so it doesn’t get gummed up with food particles. (Mom was obsessed with that.) A paper towel between the moving parts, a couple of turns of the crank, and that’s done.
An electric opener would take up too much space in our compact kitchen, and a wall-mount wouldn’t fit well, either.
We went through many electric can openers too. Never lasted. I went to using a manual side cutting Pampered Chef model. We’ve had it for at least 10 years now and it’s still going strong!
I’m using a Cuisanart side-cutter that I’ve had for almost 20 years. Still works just fine, although note that I am only occasionally a multiple-cans opener (when I make spaghetti sauce).
Count me among those who didn’t know a can opener could break. I bought one when I moved 15 years ago, and it still works fine.
To the OP — and just out of curiosity: How many cans do you open a week? As someone upthread alluded to, these days I use the can opener a couple of times a month because most cans have pull tops.
