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Wait, seriously? I get that you can open a can with a knife, and I've definitely used some of the weird points on a swiss army knife to do so.... but the can opener is easier. If you have one, why wouldn't you go for it?
Honestly, once you get a feel for it, and if the can is a larger size, it's just like 20 punches down in a circle. Looks like a shark tried to eat its way into the can, but it doesn't take much longer than using a can opener. A can opener is just easier on the user.
A lot of kitchen workers come from countries that lack education and apparently can openers. My boss likes to hire from these countries to keep costs down.
A nice 12" chef's knife is easily ruined and it's the reason I don't keep my own knives at work.