I don’t know how, but my mom could open jars better than me when I was a foot taller and much stronger than her. She’d make me move furniture around, and I’d hand her pickle jars.
I find that it’s easier to do left-handed, so that all of the torque runs through the fat part of the thumb, rather than trying to grip with that instead.
I don’t know how, but my mom could open jars better than me when I was a foot taller and much stronger than her. She’d make me move furniture around, and I’d hand her pickle jars.
That’s actually really cute.
“Move this couch, please.” “Sure thing, mom.”
“Open these olives, please.” “Of course, sweety.”
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Or just stick a teaspoons other end under the lid, prefferably where the thread begins, lever it up a little and it’ll pop.
Yep, I use the end of a butter knife. You’re fighting the pressure that built up rather than how tight the lid is screwed.
Engineer solution. The rest are hearsay and folk tales
I usually bang the edge of the lid with some blunt flatware. Dull side of a butter knife is my preferred flatware.
Helped my manager open something a few weeks ago by using some random piece of office equipment. She was very happy to pickled jalapenos as a side.
I have a sheet of that rubber no slip shelf liner stuff I use for difficult jar lids. It works great.
I find that it’s easier to do left-handed, so that all of the torque runs through the fat part of the thumb, rather than trying to grip with that instead.