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  • Kuhn Rikon Epicurean Garlic Press
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Kuhn Rikon Epicurean Garlic Press

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List Price: $59.99
Price: $33.53 & FREE Shipping on orders over $35. Details
You Save: $26.46 (44%)
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Stainless Steel
  • 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
23 new from $33.24 1 used from $30.99

Frequently Bought Together

Kuhn Rikon Epicurean Garlic Press + Microplane 40020 Classic Zester/Grater
Price for both: $45.13

Buy the selected items together

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Size: Stainless Steel
  • Buy Used and Save: Buy a Used "Kuhn Rikon Epicurean Garlic Press" and save 48% off the $59.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Size: Stainless Steel
  • Product Dimensions: 9 x 2.3 x 1.4 inches
  • Shipping Weight: 8.8 ounces (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 (1,122 customer reviews)
  • Amazon Best Sellers Rank: #781 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: Stainless Steel

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 Reviews

It is very easy to clean.
notaprofessional
I am a petite person with small hands and my squeeze strength, while vigorous for my size, is challenged by items that require lots of squeeze.
Catherine Tornbom
You can press garlic without even peeling the cloves.
Ken Brooklyn

Most Helpful Customer Reviews

824 of 835 people found the following review helpful By Charles Nordlander TOP 500 REVIEWERVINE VOICE on June 14, 2007
Size Name: Stainless Steel 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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128 of 128 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on July 14, 2002
Size Name: As Shown Verified Purchase
Normally I whack the garlic with a cleaver on a board and then give it a few half-hearted chops. But for soups and chilis and garlic spread, I like pressed garlic better. So I broke down and bought one of these presses based on the recommendation in Cook's Magazine.
The novelty here is that you can pop the clove in whole with papery covering, and the press will squish out the mashed garlic. To clear the small holes, you use the companion blue plastic device. It has a cluster of prongs to push out the garlic caught in the holes. But I found I didn't have to use it much, because the teflon coating prevents sticking most of the time. I also found that a bamboo skewer was helpful for clearing the chamber of the husk, as a knife tip would scratch the coated surface.
Did you know that the way you process the garlic affects the taste? Cutting garlic releases an enzyme, allinase which cleaves odorless allicin and releases sulphurous essences. If you want a mild garlic flavor, don't press it, but cook the garlic whole, boil it in milk, or roast it. Roasting carmellizes the natural sugars and makes garlic especially mild. But if you want to uh, kick up a notch or two of garlicky goodness, use the press.
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158 of 160 people found the following review helpful By Donna Richeson on July 20, 2007
Size Name: Stainless Steel
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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142 of 150 people found the following review helpful By Lives up North on November 30, 2007
Size Name: Stainless Steel 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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66 of 68 people found the following review helpful By notaprofessional VINE VOICE on February 6, 2004
Size Name: As Shown
If you're looking at this item, get it. It's that good.
I worked in a kitchen store for a few years and we sold a dozen kinds, but this was the answer to the words "garlic press" any time they were barked in our direction.
It does peel the garlic. It is very easy to clean. It's clove to minced in as long as it takes for you to squeeze the handle. Sometimes I don't even need to use the cleaning piece (stores in the unit, lines up with the extraction holes and pushes excess out of them), just run it under some water.
It won't break under normal use. It won't stop working. It'll last for a good, long while. You can get cheaper garlic presses, and if you maybe just want to use one once that likely won't work as well, a cheapo is fine--but this product does the job perfectly every time.
Since I got my own Zyliss, the jars of minced garlic are lonely in my fridge--I never use them and I put fresh garlic in anything and everything--big time garlic lover, and this thing is the answer.
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