When using a Chef’s knife, use the “heel” of the blade instead.
Using it in this way will cause the blade to bend or even break, so there’s a huge risk of injuring yourself apart from failing to open a can. Chef’s knives may be very sharp, but they’re too thin and flexible to use as prescribed by Method 1. If you have a large chef’s knife, DON’T use it in the way you would the other smaller knives. Never use your bare hands to handle the lid, unless you want a nasty cut
Pry off the lid with the spoon to expose the contents.
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