Where to buy SPARE key-&-twist openers, for roll-top tins (of corned beef, etc.)

kerleytops

Not much help but many years ago I bought a large version ( about 5 inches long ) of the key in France, so maybe it is possible to get them.

Pollycat

I use a tin opener - the sort that grips the tin on top and under the rim.

I've never had a problem with that method.

rosie383

Anyone else enjoying APennySaved's posts as much as me and can't wait to find out if she got into a tin without having to raid the first aid box again?

carefullycautious

Just turn the tins upside down and use a tin opener. I have always done this as I get into a pickle with the key and twisting the metal


Simple

[Deleted User]

Hi,

you could try this to remove the pliers,



Once you have got back to the start then give the pliers a good pulling to get them out of the tangled spring loaded metal strip, oh, you see the metal was wrapped really tight, so actually try removing them carefully or you will cut your fingers.

APennySaved

(BTW, no postings for a week as have been busy, incl. buying a tin of corned beef just to get the key - LOL! )

Have been intrigued to find out that the tins of corned beef now made are more like plastic than metal!

Last time I was using these tins a lot - ahhh, those budget student days of endless :eek: tins of Spam! - the tins were made of strong steel-like metal & they coiled so tightly it was almost impossible to uncoil/rewrap the strips if they needed straightening when the key bent away from the strip: ha-ha!

Yesterday, however, I used a key from a fresh tin & then dared to try a peel-off-by-hand from the key. I was fully expecting to get cuts 'n' all, like last summer. So I was surprised to find that the tin almost sprang away like plastic, rather than being so strong it wouldn't unwrap at all.

No doubt over time the manufacturers have found a cheaper/thinner metal to use in the canning process.

(I just hope all the manufacureers of these tins have changed the canning material they use, not just 1 or 2!)

So: it looks as if the pointy-nosed pliers will do for now, as I can then peel away the metal strip from the pliers by hand (holding the strip with a piece of kitchen paper or something stronger!) with no cuts to the hands: Though OH has said will leave DIY gloves to hand for me to use, just in case!
So thanks to all of you for your great advice! :beer:

DigForVictory

Hurrah!
<Ooops. Just said that aloud & now office is Looking At me bemused>

APennySaved

UPDATE:

Have just - finally! - got around to buying a pair of pointy-nosed pliers.

Bought them online for only a couple of quid! - so will be trying them out this weekend.

Here's hoping that's the last our household sees of CornedBeefGate!! :eek:

. . . LOL!

HOWMUCH

When you used your next tin still unroll it and keep the spare key in your cupboard then you'll have a spare. x

tarquinkeynes

Hi Ghengis,

Have you tried Timpson? They will cut you a new one for around five pounds. Your meat can now be penetrated.

Regards,

Tarquin