Monday, May 23, 2016

We should get more can openers.

Or do you think we have enough can openers?


What we have here is the result of two bad traits from the people in a marriage coming together to make a mess. The traits are my wife's lack of desire to shop for tools, and my packrat-itis.

Allow me to introduce the members of the cast, from left to right:

Red knob: This was a cheapo opener I got from the supermarket because my wife complained that the three can openers we had were either dangerous or dull. It was less than five bucks and it worked exactly as you might think. I got it at the supermarket because our Linens 'N Things closed in 2008. I didn't want to make a special trip. It's awkward and hard to turn. My wife, needless to say, still had reason to complain after I brought it home.

Flat Oxo: This smooth-edge Oxo can opener slices the top off the can so that the wheel blade and the can exterior never touch the food. Claims also to not leave dangerous edges. My wife cut herself while using it.

Normal Oxo: A standard but soft-handled can opener, this one served us well until the wheel blade got dull. How do you sharpen that? Like this: Send your husband to the store for a new one.

Expensive Le Creuset: Annoyed by my failure to procure a good, non-dangerous can opener, I made a special trip. The Revolution, with its Commie red handle, is $30, so it's not exactly a tool for the proletariat. I got it at a Le Creuset outlet, which sold it for not one penny less than is charged in stores or online. All that said, it's an excellent tool, and it has a great bottle opener, unlike the crappy bottle openers on the side that traditional can openers have. Too bad I almost never need a bottle opener, but you could hang it on a nail.

Traditional can opener: Despite the crappy bottle opener on the side, the traditional can opener was around for so long that I can't remember when or where we got it. Maybe Linens 'N Things. Good grip, smooth operation. But the wheel got dull, and again, how do you sharpen these things?

After this review, I fought down my packrat-itis and pitched the old Oxo and the old traditional can opener. The cheapo one is being kept to open dog food. The smooth-edge Oxo is good for refried or baked beans or jellied cranberry sauce, where a good cut on the can makes it easier to procure a slab o' beans or tube o' cranberries in the shape of the can. Le Creuset is, of course, the go-to can opener for everything else.

Viva le Revolution!
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