The can opener should be regarded as permanent equipment—not
as a kitchen gadget. The average home probably uses a can opener
more frequently than any other piece of small equipment in the
kitchen.

There are dozens of makes of can openers on the market, ranging in
price from ten cents to several dollars. Some are made to be attached
to the wall—others are “‘hand’”’ openers. Whatever type opener you
prefer, you should insist on good performance.

Requirements for a Good
Can Opener

1. Open the can easily.

2. Open either a round or oblong can.

3. Leave a smooth not a jagged edge.
(The better openers roll back the edge
for perfect smoothness. )

WALL TYPE CAN OPENER

4. Can be easily washed and dried.

5. The cutting blades so placed that
they may be sharpened. (Steel knives
in the kitchen need sharpening, but
you don’t expect a cheap knife to
stand as many sharpenings as one of
fine steel. The blades of a can opener
are steel knives designed to do a spe-
cial job of cutting through the metal
of a can.)

In addition to a regular can
opener it is convenient to have an
opener especially designed for open-
ing cans of liquid, such as fruit
and vegetable juices.

JUICE TYPE CAN OPENER