Considering the amount of canned goods you've probably been turning to lately, you deserve the best of the best. This is the can opener's time to shine.
For a can opener to earn a spot in our kitchen drawer, it has to open a wide range of tins, from tall, round ones filled with tomato paste to squat imported oblongs of delicacies like roasted eel. A good can opener clamps onto the vessel without much fuss—though some are more intuitive to use than others. Once you start cutting, the opener should follow the edge of the can without losing its grip. The tool should be easy to hold , and advancing the cutter shouldn’t require a herculean effort.
While the safety-style rotary opener creates a smooth lid that can be reseated on the can, it can’t cut as deeply as the traditional style, which means it might last only a couple of years. The traditional rotary opener cuts better and longer, but it leaves behind a sharp lid that can slice your finger open.that described the safety-style can opener as less durable than the conventional rotary design. To find out why, we asked OXO, one of the only manufacturers to make both styles.
We recruited three people to act as testers, a mix of righties and one lefty, with varying hand sizes and strengths. In the end, we found things we liked about each style of can opener. Overall, the traditional rotary-style openers usually cut the fastest through the thin lids, requiring the fewest thumbwheel rotations. Not surprisingly, this most common type of opener tends to be the most intuitive to use.
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