This method is more effective than attempting to saw the lid off using the blade of your knife. That will ruin your knife and potentially leave metal shavings in your food. Make sure the knife is completely extended and locked into place, so it won’t slip. This method can also be done with a chisel or another sturdy, thin object similar to a pocket knife.
Do not smack too hard. You don’t want to lose control of the knife. Smack with your hand open, and connect with your palm. This will help you maintain control.
If necessary, use a smaller knife to saw through remaining connected parts of the lid. Cover your hand with a towel or your sleeve before prying off the lid. This will protect your hand from getting scratched by the lid.
Hold the spoon so that the inside of its bowl is facing the lid of the can. You need a metal spoon for this method. Any other material won’t work.
If you find it difficult to pry off the lid with the spoon, try using a knife instead. You can use the knife to saw through any small parts of the lid that remain connected to the can. The lid will be sharp, so be careful not to cut your finger on its edge when you pry it off. Use your sleeve or a towel to protect yourself if necessary.
Make sure you have a firm grip. This method can be dangerous if your hand or the knife is slippery. Do not use this method with a knife smaller than a chef’s knife. A chef’s knife is a large, heavy knife that weighs more than a pruning or steak knife. You need the relatively heavy weight of the blade to effectively puncture the lid of the can.
The heel should be centered right under the place where your palm is gripping the knife. Make sure it is firmly positioned against the edge of the lid, so it won’t slip.
Do not strike the can to puncture it. The knife may slip and injure you. Instead, apply slow, steady pressure until the knife breaks through the can. Don’t be tempted to use the sharp tip of the knife to puncture the can. The heel is more stable and less likely to slip. Also, if you use the tip you’ll ruin the edge on your blade.
If necessary, use a smaller knife to saw through remaining connected parts of the lid. Consider covering your hand with a towel or your sleeve before prying off the lid. This will protect your hand from getting scratched by the sharp lid.
Turn the can over to check it every so often. You want to stop as soon as you see moisture. This means the lid is thin enough to break through. Don’t rub so hard that you rub right through the can lid. Your food will spill all over the rock.
If you don’t have a pocket knife, try using a spoon, a butter knife or another tool. Or find a rock you can use to knock the lid of the can inward. This isn’t ideal, since you may contaminate your food with small bits of rock or dirt. When you pull off the lid, cover your hand with your sleeve or a towel so you won’t cut yourself.
