Help needed identifying Kitchen tools from mid 1900's

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Andy M.

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Gee, thanks for a link to a search. If I had wanted to look at a bunch of stuff, I would have done that myself. I thought you were linking to a specific article that would explain how you cut metal without leaving a sharp edge. I did check a bunch of articles, but I didn't find an explanation for how you cut thin metal without leaving a sharp edge.

And yes, the top cutting can openers do leave a sharp edge on the inside,, near the top edge of the can. I learned to be careful of that and keep my fingers out of the can a long time ago. The other top seems like an invitation to accidentally brush your hand on the sharp edge.
There is a youtube video that explains and shows how it works. I thought that might be helpful.
 

Andy M.

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The one about the Oxo side cutting can opener? I watched that. It didn't explain how that top edge of the can isn't sharp. It just claimed that it was safe.

This one.

I found it convincing but if it doesn't do it for you, I don't know what to say. Stick with the Swingaway.
 

taxlady

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This one.

I found it convincing but if it doesn't do it for you, I don't know what to say. Stick with the Swingaway.
Yeah, I know how it is supposed to work. And yeah, it doesn't make the jagged parts. Still no explanation of how a thin piece of metal can be cut without being sharp. There aren't any jagged bits on my chef's knife. The blade is smooth, but I have still cut myself on it on more than one occasion.
 

Kathleen

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Taxy, I wondered the same thing. Which means I ran off to google because I love knowing how things work! I found a place that said the safe-cut can openers essentially break the seal between the can and the lid. It did not say how it did this but, if you look at Andy's video, stop at 3.59. You can see the lid is popped off from the rest of the can leaving two pieces with no rough edges. It makes sense to me that the can would have to be smooth before being capped with the lid in manufacturing. The picture seems to support that as well as the lid being able to replace as "temporary storage." As for how the can opener breaks the seal, I am saying, "Kitchen magic." ;)
 

taxlady

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Taxy, I wondered the same thing. Which means I ran off to google because I love knowing how things work! I found a place that said the safe-cut can openers essentially break the seal between the can and the lid. It did not say how it did this but, if you look at Andy's video, stop at 3.59. You can see the lid is popped off from the rest of the can leaving two pieces with no rough edges. It makes sense to me that the can would have to be smooth before being capped with the lid in manufacturing. The picture seems to support that as well as the lid being able to replace as "temporary storage." As for how the can opener breaks the seal, I am saying, "Kitchen magic." ;)
Oh, I've looked closely at that; even played the video slower. If I get a chance to try one, I will want to see it in action. I have no particular need to replace the can openers I have at the moment, but would consider them if I did need to get a new can opener.
 

Kathleen

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Oh, I've looked closely at that; even played the video slower. If I get a chance to try one, I will want to see it in action. I have no particular need to replace the can openers I have at the moment, but would consider them if I did need to get a new can opener.
Get it...test it....tell us how it works.....all in the name of science. :love:
 

dragnlaw

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Be that as it may... I used one a couple of times... and I found I would rather deal with a sharp lid, which I am putting aside and NOT have a wimpy can that squishes when grabbed too near the top. Plus I found that top edge of the can sharp as well. I really don't see the benefit.

Sharp can edge or sharp lid edge? Sharp edge on the part you are working with? Or sharp edge on the part you discard before using the contents.

Just my experience.
 
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