Content

• To step
• Method 1 of 4: Using a pocket knife
• Method 2 of 4: Using a spoon
• Method 3 of 4: Using a chef's knife
• Method 4 of 4: Using a stone or a piece of concrete
• Tips
• Warnings
• Necessities

Do you have a can, but no can opener? No problem: the lid of a can is made of a thin piece of metal that you can easily get through. You can use a spoon, chef's knife, pocket knife, or rock to open the lid without contaminating the food in the can. After exercising for just a few minutes, you will be able to eat the tasty contents of the can.

To step

Method 1 of 4: Using a pocket knife

1. Place the can on a stable surface. A table at hip height is ideal. Bend over the can for easy access.
2. Place the tip of the knife against the inner edge of the lid. Hold the blade in a vertical position, rather than at an angle. Grasp the handle so that your fingers don't hit the blade when the knife slips. The back of your hand should be facing up.
   • This method is more effective than trying to saw the lid away with the blade of your knife. That will ruin your knife and possibly leave metal chips in your food.
   • Make sure the blade is fully extended and locked so that it does not slip.
   • You can also perform this method with a chisel or other sturdy, thin object that resembles a pocket knife.
3. Slap gently against the back of your hand. Use your other hand to gently hit the back of the hand holding the handle of the knife. This gentle blow will cause the tip of the knife to pierce the can lid.
   • Don't hit too hard. You don't want to lose control of the knife.
   • Strike with an open hand and use your palm. This way you can maintain control over the knife.
4. Move the knife a bit and make a new hole. Slide the tip of the knife aside a few inches and repeat the technique to pierce the can again.
5. Keep going until you've drilled holes all over the rim of the can. Go around the entire edge of the lid, just like you would with a can opener. The lid should now be loose.
6. Pry off the lid. Slide the tip of the knife into one of the holes. Use the knife to pry the lid off. Gently pull the lid off the can. Discard the lid and enjoy your food.
   • If necessary, use a smaller knife to cut through the pieces of metal that still hold the lid to the can.
   • Cover your hand with a towel or your sleeve before trying to pry the lid off. Your hand will be protected in this way, so you cannot cut yourself on the sharp lid.

Method 2 of 4: Using a spoon

1. Place the can on a stable surface. Use one hand to hold the can firmly while using the spoon with the other.
2. Place the round end of the spoon against the inner edge of the lid. The lid of the can has a thin, raised rim that is bent over to seal the can. Place the spoon somewhere against the inside of this rim.
   • Hold the spoon so that the concave side faces the lid.
   • You will need a metal spoon for this method. Spoons made from other materials will not work.
3. Rub the round end of the spoon back and forth. Rub the end over the same small area exactly where the edge of the lid is bent. The friction created by rubbing the spoon back and forth will cause the lid to thin. Keep going until you get through the lid.
4. Shift the spoon and keep rubbing. Now rub the spot next to the first section you edited. Keep going until you get through the lid. The hole you made in the lid has now become slightly larger.
5. Go along the edge of the lid like this. Keep moving the spoon and keep rubbing the lid until you have covered the entire edge of the lid. The lid should now be loose. Do not turn the can upside down or the food will fall out.
6. Pry open the lid. Stick the spoon under the rim of the lid. Pry the lid up until it pops off. Gently pull the lid away so that you can see the food in the can. Discard the lid and enjoy your food.
   • If you find it difficult to pry the lid off with the spoon, use a knife instead. You can use the knife to cut through the small pieces of metal that still hold the lid to the can.
   • The lid will be sharp, so be careful not to cut your finger on the edge when trying to pry the lid open. Use your sleeve or a towel to protect yourself if necessary.

Method 3 of 4: Using a chef's knife

1. Place the can on a stable surface. A table at hip height is ideal. Don't put the can in your lap or stick it between your legs. You could shoot with the knife and hurt yourself.
2. Hold the knife where the handle meets the blade. Grab the top of the knife with the palm of your hand exactly where the handle merges into the blade. Your fingers should be against the side of the handle, a safe distance from the sharp edge of the blade.
   • Make sure to hold the knife firmly. This method can be dangerous if your hand or 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 pierce the can lid effectively.
3. Place the sole of the knife against the inner edge of the lid. The sole of the knife is where the blade is widest. The sole is at the back of the blade, while the tip is at the front. Place the sole against the raised edge on the edge of the can lid.
   • The sole should be exactly centered under where your palm is holding the knife.
   • Make sure the sole rests firmly against the edge of the lid so that it does not slip.
4. Press the sole of the knife into the can. Press the sole down firmly so that it punctures the can and creates a small hole. If it is difficult for you to pierce the can, stand and lean over the can. Hold the knife in place with one hand. Put your other hand on top. Apply constant pressure with both hands and push the knife down until the can is punctured.
   • Do not hit the can with the knife to pierce it. The blade could slip and injure you. Instead, slowly apply constant pressure until the blade pierces the can.
   • Don't be tempted to use the sharp point of the knife to pierce the can. The sole is more stable and less likely to slip. Using the tip of the knife will ruin the edge of the blade as well.
5. Move the knife a bit and make a new hole. Slide the knife aside a few inches along the edge of the lid. Use the same technique to make a new hole right next to the first hole.
6. Keep going until you've made holes all over the rim of the can. Go around the entire edge of the lid, just like you would with a can opener. The lid should now be loose.
7. Pry open the lid. Insert the tip of the knife into one of the holes. Push the knife up to pry the lid off. Be careful not to point the sharp edge of the knife in the direction of your body. This way you won't injure yourself when the blade slips. Remove and discard the lid. Then enjoy the food.
   • If necessary, use a smaller knife to cut through the pieces of metal that still hold the lid to the can.
   • Consider covering your hand with a towel or your sleeve before trying to pry the lid off. Your hand will be protected in this way, so you cannot cut yourself on the sharp lid.

Method 4 of 4: Using a stone or a piece of concrete

1. Find a flat stone or piece of concrete. Look for a stone with a rough surface. A smooth stone will not create enough friction to pierce the lid of the can.
2. Place the can upside down against the stone. You can break the seal by placing the can upside down. The can is sealed at the top.
3. Rub the can back and forth over the stone. Make a sanding movement so that there is friction between the stone and the can. Keep going until you see moisture dripping onto the stone or the lid of the can.
   • From time to time, turn the can over to check. Stop immediately when you see moisture. This means that the lid is thin enough to get through.
   • Don't rub so hard that you go right through the lid of the can. The food will land on the stone.
4. Use a pocket knife to pry open the lid. The seal should be thin enough to allow the blade to slide easily into the can near the edge of the lid. Push up on the knife to gently pry off the lid. Remove the lid completely and then throw it away.
   • If you don't have a pocket knife, try it with a spoon, butter knife, or some other tool.
   • You can also find a rock that you can use to smash the lid of the can inwards. This is not an ideal method. You could contaminate the food with small pieces of stone or dirt.
   • Cover your hand with your sleeve or with a towel when you remove the lid from the can. This way you will not cut yourself on the sharp edge.

Tips

• Visit your neighbors and borrow a can opener. Even when you are camping, your fellow campers will probably want to lend you their can opener.
• Survival can openers (small, flat can openers) can be purchased at stores that sell camping gear, survival gear, or military items. They are much simpler than regular can openers, but they are easy to carry and store in your hiking or backpacking gear.

Warnings

• Do not try to cut the lid off with a bread knife. You will get metal shavings in your food.
• With any method that uses a good can opener, there is a risk of metal chips or filings in the food getting into the can. Be very careful to avoid this and remove any flakes you see. Going under a good lamp will help you see the metal flakes glistening in the can.
• None of these methods are ideal, and with each method there is a risk of hurting yourself. These methods are absolutely unsuitable for children. Take proper precautions and take your time when trying to open a can without a good can opener.
• If the can was cracked, punctured, or damaged before you tried to open it, then you should stop eating the food. It will likely be spoiled and contain bad bacteria.

Necessities

• Spoon
• Chef's knife
• Pocket knife
• Stone