I’m glad you guys have this practical knowledge down and can pass it on with such commendable safety-conscious clarity, and thank you. It’s a drag to be the one to spoonfeed people everything all the time, you know; you start feeling like Cliff Claven after a while.
My only quibble is a minor one: one needn’t aways draw the object you’re licking, keeping the tongue stationary; on can hold the object steady and do what’s more intuitive. Still, the first method has a slight advantage in the case of can lids in that you’re probaby less likely to accidentally nick your chin, depending on how you hold it. The can lid, that is. Well, the chin, too, come to think of it.
Licking knives and razorblades is fun when people see you do it and they go all pale and wobbly and clutch at their hearts.
Yuck. No, no lickin’, just scrape with whatever into the next vessel.
But I am getting a bit wary of using canned food because of that coating stuff.
As for sharp lids, I got one of those Pampered Chef openers that separates the lid without so much sharp edge risk. I highly recommend it. They’re about $30 but worth every penny. They never get slimed by whatever food you are opening.
My favorite knife is a zirconium oxide blade with yttrium, about as sharp as a diamond microtome blade. So sharp it doesn’t even hurt when you cut your tongue…at first. They are doing wonderful things with microsutures these days and there is usually a sale starting in July in honor of all the new intern postings around the nation’s hospitals.
Y’all need one of these. Best can-opener I’ve ever owned. Then you can lick in safety.
I let the cat lick the tuna fish can.
I should add I managed to break even this sturdy can-opener. Luckily, I live with a McGyver kinda guy. He drove a tiny metal rod through the plastic turner under the handle and now it works fine again.
Well, drat, I can’t get the link to work, but here’s a video of a similar gadget (same maker).
Sez you. WIth the above-mentioned opener, you don’t get yucky tuna juice all over the opener, etc. etc. No more black mystery crud buildup on the little wheel of the old kind. Those things are unsanitary as hell.
I was actually reduced to using my dad’s old Swiss Army Knife until I found a decent opener. By then I was willing to spend a bit, if for nothing else, to save my joints.
I carry the same one I have owned for a year and a bit(cicra '50s) attached to the split ring of the same Victorinox with a melted scale, but the cork screw still works, that’s what’s important.
that’s not funny