We have a Chefmate safe cut can opener. It is a manual opener that cuts in from the side of the lid instead of the top so it doesn't leave a sharp edge. That was actually the primary decision point in picking the opener.

It has held up pretty well so far (about a year) and is easy enough to use that we gave up on the electric can openers after going through two of them in about 6 months.

No affiliation with the company, just a satisfied (so far) customer.

- Eric

Oxo. I have one at home and one in the camp kitchen. Been using them for about a decade. Cans shiver in the shadow of the mighty Oxo.

http://www.amazon.com/Oxo-58081-SteeL-Ca...3534&sr=8-1

I have this one. It's great, very well made and I found it in a Marshalls (iirc) for <$10.

http://kuhnrikon.com/products/tools/tools.php3?id=90

Head down to the nearest Target and take a look at the 'exterior bead scoring' can openers.

Around here they had both Kitchenaide and a no-name generic version that was the exact same thing, right down to the inset aluminum plaque to take the name that isn't there. They both are under $15. Generic saves you a dollar. These can be identified because there is no visible blade.

What you get is a contour pair of handles and a plastic winder. These units work on a slightly different, and somewhat advantageous, principle of cutting the outside edge on the bead. A can opened with one of these has no sharp edges, great for kids and the elderly, and the top, which falls in if a regular can opener is used, works as a handy lid. Open a can of olives and you can store them for a night or two in the refrigerator using the can's original top as a lid. They seal pretty well. Not having to dirty another container to store stuff short term is handy.

This unit works well on odd shaped can, a the key-tab broke off a squarish can of corned beef and I gave the can opener a try and it opened it without complaint. I've gone to using the can opener most times on canned meats because it avoids the near-miss wrist slashing when the pull-up units let go all at once. I still have scars from a couple times when the ripping action got a little out of hand.

Another situation where a can opener that scores the outside of the bead has an advantage, in addition to avoiding sharp edges and providing its own lid, is if there is any dirt or dust on the can. A conventional can opener shoves a blade through the spot where the crud builds up, and is hardest to remove, and on into your food. Fallout shelter manuals used to all have a few sentences on the need to carefully clean the can top very well before opening the can. Failing this you end up eating fallout. A more common issue is the dust, dirt, roach droppings, rust that may be on the lid. I would much rather avoid eating that stuff. The rolling blade that scores the outside of the lid never comes in contact with the food and anything outside the can stays outside the can. This also prevents the food from staying on the opener.

I've used one of these units for several years. I was so impressed I got some of my relatives copies. Seemed like a good thing after watching them struggle to fish a sharp can top, left by a conventional opener, out of a can and getting a cut.

http://www.ehow.co.uk/how_2301330_use-smooth-edge-can-opener.html

Mine looks something like this:
http://www.amazon.com/Good-Cook-Classic-...984&sr=1-71

And if all else fails keep some of these around:
http://www.amazon.com/G-I-P-38-Can-Opene...984&sr=1-57

My can openers seem to have an endless lifespan. My problem is losing them in a move or having them walk away somehow. I don't know the brands. They're nothing unusual. Just don't go cheap at the dollar store...LOL.

Hey ... how did you do that. I spent twenty minutes trying to find the right name and a picture and you nail it:

http://www.amazon.com/Chefmate-Safe-Cut-Opener-Black/dp/B000UBWHEG/ref=cm_cr_pr_pb_t

That's my can opener. I'm not a heavy user but it has held up pretty well.

Thanks for all the options everyone. I ended up ordering 2 on line, the first is a WMF Profi Plus Stainless Steel Can Opener and a backup Kuhn Rikon Auto Safety Lif Lifter as I couldn't find the WMF Profi Plus Safety Can Opener available online in the UK. If all else fails then I can just use the can opener on a British Army Knife (more efficient than a P38, Leatherman and SAK can opener etc). Hopefully the Germans and Swiss have got their can openers worked out.

been using a Star Frit for years now, bought it at Walmart, I like it because it cuts horizontally to the can avoiding making sharp edges.

Star Frit Can Opener

I tried a side-cutter once, and I kept collapsing the sides of the cans. Without that bead around the top, the side of the can loses its rigidity and the sharp edge moves from the lid to the can itself. shrug - I've never had problems with the sharp edge of the lid, and I've found no advantage to a side-cutter. Clearly my mileage varies, and yours will, too.

I've forgotten how many mechanical can openers we've got. At least two in the kitchen (one on each side so I don't have to chase it), one on the camping box, one in the van. Plus the venerable P-38 and various pocket knives with can openers. Many other tools will open a can, too. You don't need a purpose-built can opener, but you do have to not need that tool to have a razor sharp edge if you're going to cut a can with it.

The P-38 is not my preferred opener, given the little leverage it provides, but that sucker works when I need it. I do keep it clean and somewhat sharp, as it gets dull with use.

I now remember why I moved away from side-cutters a long time ago.