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Kuhn Rikon Epicurean Garlic Press | 
| Brand: Kuhn Rikon
Category: Kitchen
List Price: $40.00
Buy New: $31.00
You Save: $9.00 (22%)
New (17) from $27.09
Rating:  124 reviews
Sales Rank: 160
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 0.7
Dimensions (in): 9 x 2.3 x 1.4
MPN: 2315
Model: 2315
UPC: 705475023157
EAN: 0705475023157
ASIN: B0000CD0HX
Availability: Usually ships in 24 hours
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| Features:
| | Heavy-duty stainless steel | | | Comfort designed | | | Easy to clean | | | Dishwasher safe |
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| Editorial Reviews:
Product Description
Here is the ultimate garlic press as efficient as it is exquisite right down to its easy-to-clean pull out sleeve. Ergonomically designed in stainless steel it gives you better results for less effort.
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| Customer Reviews: Read 119 more reviews...
 Kuhn Rikon tops the Rosle! June 14, 2007
charlesn (New York, NY)
160 out of 160 found this review helpful
Since I own both this Kuhn Rikon and the Rosle garlic presses, I have posted this comparison on the Rosle reviews, as well:
There's no doubt that the Rosle is extremely good--in fact, I would have given it five stars just a few weeks ago. But then I purchased the Kuhn Rikon Epicurean Garlic Press (#2315), after reading a recent review of it in Cook's Illustrated. After repeatedly comparing the two side-by-side, the Kuhn is unquestionably the better press. It was also about $8 cheaper here on Amazon, but that doesn't seem to be the case any longer--in any event, I didn't consider price for this review.
What's strange is that the crushing mechanisms on both presses appear to be identical. In fact, prior to crushing with the Kuhn, I felt disappointed when I received it, convinced that I had just bought the same garlic press twice. However, for whatever reason (and it remains a mystery to me), the Kuhn's crushing of garlic is clearly superior in two ways: 1) It produces a more beautifully consistent mince of the garlic, whereas the result from the Rosle seems more "smashed" by comparison. The difference isn't subtle--I was honestly shocked by it. 2) The pressing is more complete, with less left behind in the hopper, and it presses unpeeled garlic better, as well. (That said, I get a much better press from either unit with peeled cloves.)
Ergonomically, the shape of the Kuhn also handles better, although I never had a problem with the Rosle. And I'd say both units have stainless steel construction of equally high quality. For me, it was the crushing performance and not the handling that has sadly relegated my Rosle to the drawer, since I now always reach first for the Kuhn.
Great garlic press! July 20, 2007
Donna Richeson (Pescadero, CA USA)
41 out of 41 found this review helpful
I read about this particular garlic press in Cook's Illustrated. I have found the magazine quite reliable when they recommend kitchen tools. Like another reviewer, I thought the design looked extremely similar to what I already had. Since my current garlic press was not very good (it mainly expelled juice more than garlic) I was a bit apprehensive, but our local organic farm was including a lot of garlic in our weekly produce box so I decided to go for it. Am I ever glad I did. I really like this garlic press -- it performs very well. When I squeeze, nice "minced" garlic emerges from the press. I am very happy with this product and recommend it without reservation.
Garlic in anything in 10 seconds November 30, 2007
Lives up North (Traverse City, MI)
29 out of 29 found this review helpful
Love garlic. Hate mashing, mincing, making paste. I would say I put garlic in about twice as much stuff, now. As easy as powdered garlic. Leave the peel on and press multiple cloves at once. Don't be mislead if you leave the skin on, you have to clean between pressings or the holes get clogged. Lot of money, but very sturdy construction. Will last a long time. Also, cleans in seconds. hopper folds out and opens up so it rinses clean very easily.
My last garlic press was seldom used, took too long to clean, took multiple presses as garlic oozed out around the plunger. It was such a pain, I chose to smash and mince with a chef's knife (tedious and leaves you fingers smelling like raw garlic), rather than wrestle with that thing. This press gets practically all of the goods in the dish you are preparing, just papery skin remains.
The Best There Is! February 10, 2007
J. Kurtz (Boston, MA)
17 out of 18 found this review helpful
Beautifully crafted, functionally outstanding and easy cleanup. This the last garlic press you'll ever buy and worth every penny!
Best garlic press ever owned November 30, 2007
Patricia (NJ, USA)
8 out of 8 found this review helpful
This is one of the best kitchen tool purchases I ever made, though I initially hesitated spending this much money on a garlic press. Cooks Illustrated's top rating was very accurate, and this press is everything I always wished my other garlic presses were. It finely presses the garlic with no squishing out the sides, presses nearly all the garlic put in it with very little residue, is extremely easy to clean as there is no deep well to collect garlic residue, and is hefty but very comfortable to hold. My last press was an Oxo, and though it was also hefty and easy to hold, it pressed poorly in comparison and was difficult to clean. The Kuhn-Rikon is also so sturdy enough to be a lifetime purchase.
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