Kuhn Rikon Epicurean Garlic Press

by Kuhn Rikon

• 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

Product Details

• Product Dimensions: 9 x 2.3 x 1.4 inches ; 11.2 ounces
• 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 (498 customer reviews)
• Amazon Best Sellers Rank: #1,006 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #4 in Kitchen & Dining > Kitchen Utensils & Gadgets > Seasoning & Spice Tools > Garlic Tools > Garlic Presses

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.

Most Helpful Customer Reviews

637 of 641 people found the following review helpful

5.0 out of 5 stars Kuhn Rikon tops the Rosle! June 14, 2007

By charlesn VINE™ VOICE

Amazon 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.

UPDATE 6/11: After four years of regular use, this press continues to perform like new, so I can now add a 5 star recommendation for long-term durability, too. Unless this Kuhn Rikon somehow finds its way under a steamroller, I suspect it's the last garlic press that I'll ever have to buy. I'm baffled by the occasional complaint here that this press is hard to clean as it could hardly be any easier. Besides the handles, there are only two other parts to this unit: the mesh steel hopper through which the clove is pressed and the steel "presser" itself. As can be seen in one of the customer photos posted, both of those parts swing out (easily) from the handles, allowing you to simply rinse them clean under the faucet.

UPDATE 3/13: I've noticed a few recent comments to this review that criticize the supposed small capacity of this press, with one person stating that it doesn't even fit one large clove. Well, that may be true if you're trying to press elephant garlic, or harvesting your garlic on the grounds of a nuclear site. For the record, the hopper measures 1.5 inches long X .75 inches wide X 1 inch deep. This is also the identical size of the hopper in the Rosle garlc press. I have never encountered a clove it couldn't handle, and I usually press more than one at a time.

Best-selling author Tim Ferriss, who wrote last year's amazing The Four Hour Chef, had this to say about the Kuhn: " I've always hated dealing with garlic until I found the Kuhn Rikon Epicurion Garlic Press. It's expensive as s*** and it's amazing. You don't have to peel the garlic and it's the easiest thing in the world to clean."

129 of 131 people found the following review helpful

5.0 out of 5 stars Great garlic press! July 20, 2007

By Donna Richeson

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.

116 of 119 people found the following review helpful

5.0 out of 5 stars Garlic in anything in 10 seconds November 30, 2007

By Lives up North

Amazon 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.