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=1-71And if all else fails keep some of these around:
http://www.amazon.com/G-I-P-38-Can-Opene...984&sr=1-57
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