You’re camping, the sun is dipping behind the pines, and you’ve got a can of chili that’s the only thing standing between you and a very grumpy stomach. You reach for your Victorinox. You flip out that weird, hooked-looking blade. Then you stare at it. Most people try to use a Swiss Army Knife can opener like a modern kitchen tool, and that is exactly how you end up with jagged metal shards or a sliced thumb.
Honestly, it’s not intuitive.
If you grew up with the American-style P-38 "John Wayne" opener or a standard rotary crank, the Victorinox design feels backwards. That’s because it is. While most openers move toward you, the classic Swiss design moves away. It’s a "push" motion, not a "pull" motion. It feels clunky until the moment it clicks, and suddenly you’re zipping through tin like it’s butter.
The Anatomy of the Victorinox Opener
Before you start hacking away, look at the tool. It’s usually found on the same side as the large blade, paired with a small flathead screwdriver tip. Victorinox patented this specific design back in the day, and it hasn't changed much because, well, it works.
There are two main parts you need to care about. First, there's the hardened cutting edge. That’s the sharpened part of the hook. Second, there’s the guide shelf or the shoulder. This is the little notch that rests on the outer rim of the can. If you don't get that shoulder seated properly, the blade just slips, and you'll probably swear. Loudly.
Wenger (the other Swiss brand that Victorinox eventually bought) used a different style. Theirs was a "beak" that you pulled toward you. It was actually arguably more aggressive, but if you’re holding a modern "Swiss Army Knife," you’re almost certainly dealing with the Victorinox push-style.
Step-by-Step: How to Use Can Opener Swiss Army Knife Properly
First, open the tool fully. Make sure it clicks into the locked or tensioned position. If it’s halfway closed, it’ll fold on your fingers.
The Initial Punch
Hold the can firmly on a flat surface. Don't try to do this in the air. Place the cutting edge of the tool on the inside of the can rim. The little "hook" or shoulder should be resting on the outside of the rim. This is your lever. Now, push the tool down vertically. You want to pierce the lid. You’ll hear a satisfying pop.
The Forward Motion
This is where everyone messes up. After the first hole, you don't pull back. Instead, you tilt the handle slightly back toward you, lift the blade just enough to move it forward about a quarter-inch, and punch down again.
Think of it like a sewing machine.
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Up, forward, down. Up, forward, down. You are essentially "walking" the knife around the perimeter of the can. Since you’re pushing away from your body, it’s actually safer than pull-style openers where a slip means the blade is heading straight for your chest or wrist.
The Lever Effect
The power doesn't come from your arm strength. It comes from the leverage of the rim. If you find yourself struggling, check your angle. The screwdriver tip on the end of the opener should be pointing slightly toward the center of the can. If it’s angled too far outward, it’ll slip off the rim.
Why Does It Feel So Weird?
It feels weird because we’re used to convenience.
A standard kitchen opener uses a gear system to create a continuous cut. The Swiss Army Knife is a survival tool. It’s minimalist. It relies on a mechanical advantage—specifically a Class 1 lever. According to many bushcraft experts, like Dave Canterbury of the Pathfinder School, the beauty of this tool is its lack of moving parts. A rotary opener can get gunked up with rust or old food. The Victorinox blade just needs a wipe-down.
Also, let’s talk about the edges. A rotary opener leaves a relatively smooth edge. A Swiss Army Knife leaves a jagged one. Do not lick the lid. I’ve seen people do it. It’s a trip to the ER waiting to happen.
Common Mistakes That Ruin Your Knife
I’ve seen people try to use the large knife blade to open a can. Please, stop.
Using the main blade ruins the heat treatment of the steel and dulls the edge instantly. The can opener tool is made of a slightly different, tougher steel meant for prying and punching.
Another mistake? Trying to "saw" the metal. This isn't a saw. If you try to drag the blade through the metal, you’ll just roll the edge. The "punch and walk" method is the only way to keep the tool sharp for years.
Beyond the Can: The Secret Uses
Most people forget that the can opener is a multi-tool in itself. That little flathead tip? It’s perfect for Phillips head screws if you angle it right. It also works as a great scraper for removing labels or gunk.
And here is a pro-tip: if you’re into survivalist stuff, the 90-degree spine of the can opener is often sharp enough to strike a ferrocerium rod to start a fire. It saves you from having to use the back of your main blade, keeping your knife pretty while the opener does the dirty work.
Maintenance After the Chili is Gone
Metal-on-metal contact creates microscopic burrs. After a few camping trips, you might notice the opener isn't "biting" like it used to. You can actually sharpen the inside curve of the opener with a small ceramic rod or even a bit of rolled-up sandpaper.
Keep it clean. Food acid—especially from tomatoes or pineapples—will eat away at the pivot point over time. A quick rinse in a stream or under a tap, followed by a drop of mineral oil, and that tool will outlive you.
Survival Context and Nuance
Is it the best can opener in the world? No. P-38s are faster for some. A dedicated electric opener is obviously better for a kitchen. But the Swiss Army Knife is the one you actually have on you.
In a real survival situation, calorie expenditure matters. Fiddling with a tool you don't know how to use wastes energy and increases the risk of injury. Practice on a can of beans at home before you're in the woods. It sounds silly, but muscle memory is real.
Actionable Tips for Mastery
- Dry Run: Grab a can of soup today. Try the "push" method. Notice how the hook grabs the outside rim.
- Safety First: Always keep your thumb on the side of the handle, never near the folding joint.
- Angle Check: If the blade keeps slipping, tilt the top of the knife slightly toward the center of the can to "lock" the hook onto the rim.
- Cleaning: Use an old toothbrush to get out the dried food from the pivot after use.
Once you get the rhythm, you can open a standard can in about 20 seconds. It’s a rhythmic thump-thump-thump as the blade walks the circle. It’s one of those classic skills that separates the casual hiker from the person who actually knows their gear inside and out.
Next time someone is struggling with their "survival" gear at a campsite, you can be the one who steps in, grabs the Victorinox, and shows them how it's actually done. Just remember: push, don't pull. Move forward, keep the lever tight, and watch the lid peel back. It’s a bit of Swiss engineering that hasn't needed an upgrade in over a century.