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Semi OT: Can Openers

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  • #31
    Originally posted by enginuity View Post

    I think it would be a great project for the shop. It's actually a multi-faceted project - machining, hardening, , design etc. You've got me thinking .... . If I make up the drawings and do the build would anybody be interested? I'm thinking 316 stainless.
    Yes!



    Thank you everyone for the replies. I certainly don't have any problem giving a Swing-Away opener a shot since it's only $5 but I imagine these new ones (made in china) won't compete with the ones that were made in the 70s and 80s. That Rosle one looks interesting, too. Apparently they used to be made in Germany but the current offering is made in China. I wonder how it compares to the older models.

    I'm still concerned about rust and corrosion. I won't ever buy another Oxo product. I had a set of stainless steel measuring cups and spoons that were advertized as being dishwasher safe. I always washed them on the top rack but the painted size markers turned into a grease-pencil like substance that smears off on your hands. Within a year, all the markings were gone. The Oxo brand ice cream scoop and can opener promptly corroded in the dishwasher (despite the claim that they are dishwasher safe). The Oxo one also had this plastic catch thingy that broke. The Kitchenaid one we have now is dull and worn out (2 years old) and continually slips off the can. It is showing signs of rust/corrosion through the chrome plating, too.

    Maybe a good wall-mounted unit is the way to go. Wiping it down with a paper towel probably makes a lot of sense and would keep it from corroding. I've just got a thing with germs... if it were up to me, all of the kitchen utensils/gadgets would go into an autoclave...

    Re: P-38... I don't think I can get my wife to embrace those.

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    • #32
      You don't need to wash the side cutting ones as they don't touch the food. No corrosion

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      • #33
        Don't lump all of OXO's products into the same pile. Kind of like placing all of GM's products in the same league as the Vega or Chevette, just to name two. You simply can't shop by brand alone.

        I must have 25 pepper mills, the OXO one that dispenses from the top is the only one I'll ever use again because the adjustments work and are repeatable, and it doesn't leave ground pepper on the table/counter every time it's moved.

        The OXO opener stays clean, works well, and has a stainless blade and shows some quality in it's construction, mind you it is their top of the line model.
        Home, down in the valley behind the Red Angus
        Bad Decisions Make Good Stories​

        Location: British Columbia

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        • #34
          Our Roslo was made in China.

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          • #35
            For the last 15 years or so we use the one shown in Post#10.

            And this POS will outlast any of us :
            https://img0.etsystatic.com/121/1/10385044/il_570xN.948393960_jzpq.jpg

            Last edited by MichaelP; 11-09-2016, 10:22 PM.
            Mike
            WI/IL border, USA

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            • #36
              FT This is a different approach but a very important one to think about,,, if your burning up can openers to the tune of approximately one a year then that's a huge problemo in the longevity department alright but the can openers are the least of your worries, you are significantly reducing the longevity of your existence and compromising your health along the way...

              for one canned food goes through an altering in one form or another and is very denatured containing little "good"

              and the other is the lining --- sucking up all those chemicals used to line the inside of the can creates all kinds of health problems.

              Iv had some years where I have not opened a single can, buy a simply hand crank POS and it will last you a lifetime, problem solved and an even greater problem cured in the form of preventative maintenance...

              at the very least try to seek out cans with BPA free linings, although keep in mind that's a trade off as they too are not completely safe,
              I know I will catch some resistance about this - things like "my grandma ate canned spam for 107 years and played a fiddle all the way to the end" well --- good for her - probably just means she could have made it to 140 while playing the piano with the other hand,,,

              the fact of the matter is this - this has been known for decades from independent studies by people who have the intelligence enough to question stuff, and now? now finally the FDA is issuing warnings about it - little note on that, by the time that finally happens it's already been far too late for millions...

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              • #37
                Boomer, that's exactly what I was thinking. The only canned food that I use is chopped tomatoes and maybe once a year canned tuna. Here in UK they both come with ring pull tops, hence no need for a can opener.

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                • #38
                  Wow that's a pretty good track record, the tomatoes are actually the biggest worry though as the acid in them can cause BPA leaching of up to 5 times the normal amount or even more depending on how long they been on the shelf - but even with that the fact that your only doing it once a year is amazing,,,

                  when it comes to tomatoes lots of people are going with glass jars like in spaghetti sauce and the like...

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                  • #39
                    AK - Thanks for your concern. I don't want this to turn into an argument about food safety, quality, nutritional value, etc. but I will say that we actually don't use the can openers that much. Honestly, that's part of the frustration. It sits in a drawer for a month or more (and it goes into the drawer dry, by the way!) and then when I go to pull it out, it's rusty and dull and practically unuseable. If I were using it every day, I'd feel a lot better about buying a replacement every year.
                    Last edited by Fasttrack; 11-10-2016, 11:34 AM.

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                    • #40
                      OXO 10+ years regular use. Operator error? Some folks are just ham fisted.

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                      • #41
                        Good post Boomer!

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                        • #42
                          Originally posted by Willy View Post
                          Don't lump all of OXO's products into the same pile. Kind of like placing all of GM's products in the same league as the Vega or Chevette, just to name two. You simply can't shop by brand alone.

                          I must have 25 pepper mills, the OXO one that dispenses from the top is the only one I'll ever use again because the adjustments work and are repeatable, and it doesn't leave ground pepper on the table/counter every time it's moved.

                          The OXO opener stays clean, works well, and has a stainless blade and shows some quality in it's construction, mind you it is their top of the line model.
                          Amen to all of this!! We got one two years ago. It's the best ever.

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                          • #43
                            A homemade can opener would make a great youtube video - I would watch that!

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                            • #44
                              Originally posted by Fasttrack View Post
                              AK - Thanks for your concern. I don't want this to turn into an argument about food safety, quality, nutritional value, etc. but I will say that we actually don't use the can openers that much. Honestly, that's part of the frustration. It sits in a drawer for a month or more (and it goes into the drawer dry, by the way!) and then when I go to pull it out, it's rusty and dull and practically unuseable. If I were using it every day, I'd feel a lot better about buying a replacement every year.
                              maybe try putting it in a different drawer for awhile or some of those desiccant packets to keep the drawer a little less humid?

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                              • #45
                                Originally posted by Fasttrack View Post
                                AK - Thanks for your concern. I don't want this to turn into an argument about food safety, quality, nutritional value, etc. but I will say that we actually don't use the can openers that much. Honestly, that's part of the frustration. It sits in a drawer for a month or more (and it goes into the drawer dry, by the way!) and then when I go to pull it out, it's rusty and dull and practically unuseable. If I were using it every day, I'd feel a lot better about buying a replacement every year.
                                H-mmm. Is it the only carbon steel utensil you have the rusting problem with?
                                If your water is salty, maybe it makes sense to flash he opener with distilled water prior to drying. Then can also wipe it with vegetable oil for extra protection.
                                Mike
                                WI/IL border, USA

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