Water Softeners, Filtration & Drinking Water

Common questions

Do I even need a softener here?

It depends entirely on where your water comes from, and the Bay Area is genuinely split. Areas supplied from Hetch Hetchy get notably soft water and a softener is usually a waste of money. Parts of the South Bay drawing on groundwater run much harder, and there a softener earns its keep. We'd rather test than sell you one by default.

What's the difference between a softener and a filter?

A softener targets hardness — the calcium and magnesium that scale your fixtures and shorten a water heater's life. A filter targets taste, odour and particulates. They solve different problems, and plenty of homes need one and not the other.

Why does my water taste or smell of chlorine?

Most Bay Area supply is disinfected with chloramine. It's safe to drink and a whole-house carbon filter removes the taste and smell. If that's your only complaint, that's a much smaller job than a full treatment system.

Is reverse osmosis worth it?

For drinking and cooking water, often yes — it's the most thorough option for dissolved contaminants. It's an under-sink system with its own faucet, not a whole-house one, because treating every toilet and shower to drinking standard makes no sense.

How much maintenance is involved?

Softeners need salt topped up periodically. Filters need cartridges or media changed on a schedule that depends on your usage and water. We'll tell you the real interval for your system rather than a generic one.