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February 19, 2005
What do pretty faces and can openers have in common?
I'm a sucker for both.
How else to explain my "drop everything" reaction to "The Best Can Opener We've Found" over a picture of the Rösle device (above) in the Cooking Enthusiasts catalog in today's mail?
All right, up to the computer, another $29.99 to find out why it's not as good as the old stand-by, my Kroger-sourced Swing-Away.
From the website:
- When I first tested this can opener my immediate reaction was — "it's not working."
I was wrong.
In fact it works even better than the can openers we have featured in the past.
(Some of you may remember our can opener war. This one now joins the battle.)
The engineers at Rösle have created what I believe is the definitive can opener — small and sleek, easy to turn, and leaves no sharp edges.
Who could resist?
February 19, 2005 at 10:01 AM | Permalink
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Comments
heh...I was going to send bookofjow word of this wonderful device a few weeks ago, but thought you must have tried it and not liked it for some reason (given the ongoing can opener battle)...
I bought one of these amazing Rosle can openers in Berlin a few years ago and have been using it happily ever since...I have also bought them for family and friends...It could only be improved by making the crank-handle about 1.2 inch wider on each side for more leverage (which would be easy)...and it would be nice if the whole thing was stainless steel...but mainly it's just an awesome design that's a pleasure to use...
PS: They also make the most amazing garlic press in the world...the way it opens for cleaning is DEFINITIVE (and I've tried them all). It crushes garlic to pulp with minimal effort, and it has a three part design they call a "flick-back sieve" that enables the entire basket to be inverted for instant-easy rinsing/cleaning (a big plus with gooey/sticky garlic). This is an even better design than the can opener!! See a great shot of it at the link below (unfortunatley, have not been able to find a shot where the ingenious 3 part interior mechanism is exposed)...
Posted by: stephen bove | Feb 19, 2005 12:27:56 PM
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