>Doug, my impression of your use of the can opener was to use a regular opener and angle it by applying lateral pressure while cutting?
Right. The hardest part was keeping the gear from ripping through the outside of the can (I ruined one that way). I then made a lid by cutting the top off another can just below the rim, from the outside using the book/blade method.
> Is the smooth edge opener you spoke of the "Good Cook" opener?
The same general style--mine is an Oxo Good Grips. It's about $20 instead of $15, but it works well. (The "Good Cook" had a few bad reviews.) The nice thing about a smooth-edge opener is that after you cut the top off, the top can be used as a lid.