This is the very best (and safest!) way to open a can

Is it the week of new discoveries, or is it just me? After the pepper and salt mill revelation, we’ve found something else—with thanks to 24Kitchen, credit where credit’s due—that we’ve been using the wrong way our entire lives: the can opener.

Can opener = eye opener

Opening a can with a can opener often results in sharp edges, sometimes even bloody fingertips. And those sharp edges are a thing of the past from now on. With this simple action, you can prevent them very easily. Many people (myself included) almost always place the can opener along the side of the can. Wrong. What you should do instead: place the can opener on top of the can. What an eye-opener! And absolutely no more razor-sharp killer edges.

There. Next time you make that ultimate pasta sauce with a can of tomatoes, at least you’ll know how to use this kitchen tool properly. You’re welcome.

Also read:

• How to have cold beer within 60 seconds
• How to easily pick up an eggshell
• Stop doing this: these 5 things go wrong with deviled eggs