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  • Kuhn Rikon Epicurean Garlic Press
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Kuhn Rikon Epicurean Garlic Press

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List Price: $40.00
Price: $38.27 & FREE Shipping. Details
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  • This handsome, all stainless-steel garlic press makes quick, efficient work of pressing garlic or ginger
  • Place even unpeeled garlic cloves inside and get the pressed garlic you want
  • Designed to fit comfortably into the palm of the hand; engineered to require far less effort to use than other presses
  • Sieve hinges out to flush clean under water; can also be washed in this dishwasher
  • A solid, basic tool for any kitchen, the garlic press makes a great gift
20 new from $31.50

Frequently Bought Together

Kuhn Rikon Epicurean Garlic Press + Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow + Swissmar Borner V-1001 V-Slicer Plus Mandoline
Price for all three: $93.21

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Product Details

  • Product Dimensions: 9 x 2.3 x 1.4 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000CD0HX
  • Item model number: 2315
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (903 customer reviews)
  • Amazon Best Sellers Rank: #979 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

This handsome, all-stainless steel garlic press is simple the best. It's so efficient that it can press unpeeled cloves and even presses ginger. Designed to fit comfortable into the palm of the hand, it has been engineered to require far less effort to use than other presses. The sieve hinges out to flush clean under water.


Customer Questions & Answers

Customer Reviews

Very easy to use and clean.
Sheldon Beck
It's solidly constructed of stainless steel and feels comfortable and nicely heavy in my hand with a hinge system that works smoothly.
Catrinka
You can press garlic without even peeling the cloves.
Ken Brooklyn

Most Helpful Customer Reviews

798 of 808 people found the following review helpful By Charles Nordlander TOP 500 REVIEWERVINE VOICE on June 14, 2007
Verified Purchase
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.
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155 of 157 people found the following review helpful By Donna Richeson on July 20, 2007
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.
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138 of 146 people found the following review helpful By Lives up North on November 30, 2007
Verified Purchase
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.
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206 of 225 people found the following review helpful By doctorsirena VINE VOICE on March 5, 2008
Verified Purchase
I have had this press for 9 months and have used it frequently enough (1x to 3x weekly) to justify my rating. I bought this based on the Cook's Illustrated recommendation.

This press definitely is a beautiful, high quality tool - very heavy, solidly built, satiny stainless steel. It is a bit large for my hands and somewhat difficult to squeeze. I would not call it ergonomic for small hands. It does make nicely minced garlic, but I also have had problems with garlic being squeezed out along the sides of the press, as mentioned by other reviewers. Also, there is a flat piece of garlic left in the press that I need to fold over in order to get the whole clove pressed (this also happens with my Zyliss and is one reason I was searching for a new press). It does not work very well on smaller, flat cloves of garlic, even if multiple cloves are put into the press.

The part with holes is a separate piece that flips out and it tends to annoyingly flip up if you do not make a conscious effort to hold it down (but there is a convenient finger tab, so it was well designed). Although it is easy to clean due to the hinged parts, it is still more difficult to clean than my classic Zyliss press due to the flip up part with holes (not just due to the holes themselves, but also due to the junction areas of the parts). The handles are smooth and rounded, though, so no gunk gets stuck inside them. Overall, it is just kind of clumsy to handle.

When I first got the Kuhn Rikon Epicurean press, I probably would have given it 5 stars since I was enamored with its beauty (even the name sounds regal). But after using it for 9 months, sorry to buck the 5-star trend, but I am giving the KR press 3 stars.
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