Sharpen a Can Opener?

[Papa G]

Does anyone here ever sharpen one of these can openers? Mines pretty dull.

 

[Bo T]

I have sharpened one that is similar. That was some time ago. Get some fine sand paper and wrap it around a small screwdriver shaft. You can use some sandpaper on a flat board to profile the tip.

 

[Mahoney]

The metal might be soft enough that a little round or half-round file would work, otherwise a round diamond coated file/sharpener is another option. Sharp can openers do work better, try to keep the original edge angle as you sharpen.

 

[Jason B.]

If you sharpen it, don't sharpen it. You want to shear the metal so use an obtuse angle (60 degrees-ish) so you do not make an edge so weak that it folds under the pressure.

 

[Obsessed with Edges]

If you sharpen it, don't sharpen it. You want to shear the metal so use an obtuse angle (60 degrees-ish) so you do not make an edge so weak that it folds under the pressure.

:thumbup:

I've got one of those knives (mine is a 'USN' version from Camillus, ca. 1995). Typically, the can opener and other non-blade 'tools' are hardened to a lower RC than the main blade. Even when brand new, none of them could be described as 'sharp', as compared to a cutting blade. But they still do their assigned job. If sharpened too acute, they'd likely fold or roll over at the edge. My particular example of this knife has a can opener that's already relatively thin, as compared to other can openers on other camper-style knives. I don't think it'd be durable at all, if I tried to put a knife-edge of typical sub-40° inclusive geometry on it.


David