Anything that runs on gasoline and not used three times week is trouble. Snowblower, chainsaw, generator, tractor, motorcycles, even cars. The gas is getting worse all the time, additive(drygas) helps some, but even draining the system completely leads to other bullshit.

What's the word on fuel stabilizers?

Stabil works I use it every year.

Marine Stabil

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Stabil will keep the ethanol from absorbing water but I haven't seen anything that will keep regular gas from smelling like rotten eggs/sulfur after 90 days. High test will go a couple months longer.

In 1979 I bought a cheap 18" rotary push mower I used for trimming. In the fall shove it in the shed, in the spring add a little fresh gas to the maybe half a tank from last year. Add oil if it was down from last spring, and fire it up. No maintenance, same spark plug, for 18 years it took that abuse, then I gave it to a needy kid. I wouldn't dare do that with today's fuel.

Wow, that sucks DJ.

Your Honda dealers response is shocking.

Did your 20 minute startup validation end with leaving gas in the tank?

I hope you find the right solution with the fuel and storage. Or find another brand or model that performs better in your conditions.

This EU1000 ran like a champ for my scheduled maintenance and testing today. It powered my mini fridge for 8 1/2 hours. Ran it dry.

Maybe that’s the magic?

Hope you get that worked out. When the power goes down, and they run properly, you’re not completely hosed. Inconvenienced most likely.

I still have Bruce's lawnmower (Tecumseh powered) starting with first pull of summer with todays gas.
Along with a 28 year old Sears riding mower with a Briggs. I had to replace the carb last year. It set me back 11 bucks, new and complete, incl. tax and shipping..

I forgot to mention that two of the local Honda guys blamed the gas stations/companies I use (not knowing, of course, which they are).

I'm afraid I blame Honda for an engineering flaw or, even worse, plan.

Spyderco's Tri-Angle sharpener. Like any V-stick type sharpener it is very easy to use, and this one has a configuration for sharpening either scissors or straight razor blades -- adds up to a narrower edge bevel. Two grits, finest maybe 1200 grit. Produces a comfortable dry shaving edge; at that point your knife is ready to go to work.

Its method is multistep, first employing the more aggressive corners of the triangular-section coarser sticks, then switching to their flats, which gets your edge about good enough to cut paper cleanly. Then go to the corners of the fine sticks, finishing also with their flat faces. About as sharp as ever you'd need.

Use V-stick sharpeners with guards in place. Never tell yourself "I'll be careful." You bleed.

For those of us not exactly sure what you were endorsing:

Interesting video. I couldn't find the sharpener on the link at the end!
When I did: 100 bucks.
I have lots of various stones that have done the job for years.

I've had excellent results from a lansky system for years.

Lansky's good with bench stones. For most carryin' knives, I can resort to the Folded Paper Trick:
1. new piece of notepaper
2. fold one of its 90-degree corners in half to get a 45 degree angle
3. fold this again in half to get a 22 1/2 degree angle
4. place the folded piece of paper on the stone's face and lay the blade to be sharpened on the fold for a grind angle of 22 1/2 degrees, which is very close to what you usually need for a knife edge. Useful if your Lansky System isn't to hand.

Buck likes to bevel its edges 21 degrees. Cutco likes 20. Straight razors get about 17 degrees or thereabouts. That's where that hole in the very end of the Tri-Angle comes in; you lay the blade flat instead of vertical to use that position. I bought mine thirty years ago. For way less; I'd try shopping around on the Net.

Attachment 69921

I've been using 'em for meatball subs.

Nuke 6 of 'em for 60 seconds, roll 'em around in some warmed Newman's Own Sockarooni sauce, a little lettuce, throw it on a sub bun...sheeeeeeiiiiitt.:yum:

Or, alternatively, roll the frozen meatballs in seedless raspberry jam mixed with just a little bbq sauce, (I use Sweet Baby Ray's Original) bake 'em at 375 for ~15 mins...sheeeeeeiiiiitt.:yum:

Raspberry jam with bbq mixed in sounds like a great way to improve factory-frozen meatballs. Better not think any more about it or I'll get hungry...