soften the kitchen water?

[daves2]

I am new to this, but am in the process of obtaining a softener for my house (20 grains; water co water). My GC who is doing our kitchen expansion said to run a non-softened line to the kitchen b/c the taste would be better and it would be better for cooking. (I have no taste problems now, although will probably install a RO point of use in the kitchen anyway).

The water softener guy who came today says the newer models don't give a salty taste after they regenerate and there would be absolutely no reason not to run the softened water to the kitchen as well.

Is the GC just working on outdated info, or does he know something, and the softener guy just wants to sell me a bigger system or more salt?

[gaitken]

I've had softeners for many years and my water has never had a salty taste to it. However, it is possible to induce this condition by improper setup and/or the salt efficiency or age of the softener. If you have significant concerns about salt in your kitchen drinking water, soften the hot water only. If you drink a significant amount of water from the kitchen faucet(s), see http://www.oznet.ksu.edu/library/H20QL2/MF1094.PDF[/url] for a two-page report on "Sodium in Drinking Water" Regards, Greggo :)