I just use a fine metal sieve. The sifters on the market now are real junk, I agree.

I recently got an OXO, mostly because it has the covers for both ends. It's nothing like a good old sifter. It's the kind you shake back and forth, which is easier on the hands than a lever sifter. I don't care for crank sifters. Sometimes it needs a good whack on the side because it gets stuck, but I think that is with heavier, stickier flours, like garbanzo flour. I don't need to sift all purpose or bread flour often. It's a lot better than most of the sifters I've looked at recently. Easier than just using a sieve. It's not "junk", but I don't know if it'll last 70 years (I won't).

plllog, I'm curious as to what you make with garbanzo flour. I see it at our middle eastern stores and always wonder. I'd love to see a few recipes.

Lehman has the old fashioned flour sifters. Not cheap, but good cooking utensils usually aren't.

Calliope....thanks for the tip about Lehman's. Never would have found it. Now I have to decide if I have any $50.00 flour-sifting problems. Do notice that model, apparently their best, is back-ordered so somebody other than me must be interested.