Sardine tins that come with a key to roll the lid back are the devil's own invention. I love sardines on toast so I often open a tin of the things.
Half the time, the key snaps off when the lid is only open an inch or two. This necessitates getting a knife to prise the rest of the lid off. As the bit that has been opened is razor-sharp this practice should only be attempted while wearing industrial-strength leather gloves, otherwise lacerated fingers. When the process inevitably results in a buckled, still closed lid, a tin-opener has to be deployed. This is fine until you get to the rounded corners of the tin when the opener jams and you sprain your wrist trying to move it. At this point the tin falls off the opener, always lid-side down, and results in a puddle of oil on the floor. As you step forward to get a cloth, with which to clean up the mess, you skid on the oil and sprain your ankle.
Corned beef tins? Easy-peasy. It takes guts to attempt sardines.
