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Finally, the Savora does not fit into my kitchen drawers.
I put in an unpeeled garlic and it did okay but left more garlic behind then the Kuhn, and when I attempted to follow with a second I found it hard to squeeze.
A majority of the press is plastic, and the little hammer thing that presses the garlic and the actual garlic press screen are metal.
From the start, this is a strikingly beautiful kitchen device. The box is very high quality and would make an excellent gift presentation for a housewarming present. Read morePublished 5 months ago by vamommy
I grow my own garlic; so the cloves I grow are very large and frequently have a hard time fitting in your classic garlic press. So I was very thrilled to try out this one. Read morePublished 7 months ago by N. Porter
I love this garlic press in that it's sturdy and pretty. But man, it's bulky and isn't exactly ideal for fitting in drawers. Read morePublished 8 months ago by Susan Anderson
I have the garlic press recommended by America's Test Kitchen. This one does not work nearly as well as that one. Read morePublished 8 months ago by TC
If you need a fairly large quantity of crushed garlic (as opposed to minced or smashed), then you know how time-consuming it can be to crush multiple cloves in a garlic press. Read morePublished 8 months ago by Beldini
I was extremely impressed with the gorgeous packaging. It looks presentation worthy with a velcro closure. However, the press itself has a an unfortunate plastic handle. Read morePublished 8 months ago by H. Sapiens
Prior to owning this press, the Zyliss Susi 3 Garlic Press was the one I've used and I've been quite happy with it. Read morePublished 8 months ago by *~ Sunshine ~*
The first thing you will notice is the Savora garlic press is presented in exquisite packaging. The press itself is beautiful, the red color is vibrant. Read morePublished 8 months ago by Gabriel's Buddy
I've begun to get arthritis in both hands so not only does it not feel really good to do things like press garlic, but I don't have the strength that I used to. Read morePublished 8 months ago by Tracy Rowan