Quote:
Originally Posted by jasper12
Swing Away....always a winner.
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That's what I grew up with, but I think the design is obsolete... the blade gets dirty and touches the food, and it leaves sharp edges you can get cut on.
Side cutter can openers are definitely the way to go today.
This is actually the one I use. Small, elegant, flawless. I've had it a dozen years. But at $42 it is more than most people want to pay, and not everyone seems to easily get the hang of a can opener that doesn't have scissor grips, so I recommend the OXO that Georgr Chong showed, at half the price.
Rösle Can Opener | Williams-Sonoma
Or, Zyliss makes this one, which is also good.
Safety Can Opener by Zyliss at Cooking.com
The key point to remember is, don't buy a can opener that punctures the top lid.
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