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Sunday 11-5 CST | |  | Vacuums, Cleaning & Storage | Home » » » Kuhn Rikon Epicurean Garlic Press | | | | | | | Product Promotions: | | | | | 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. | | | Features: | |
• 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 Length:
| 9.0 inches | | Product Width:
| 2.3 inches | | Product Height:
| 1.4 inches | | Product Weight:
| 0.7 pounds | | Package Length:
| 6.5 inches | | Package Width:
| 2.4 inches | | Package Height:
| 1.2 inches | | Package Weight:
| 0.7 pounds | | Average Customer Rating:
|  based on 338 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 338 customer reviews )
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Most Helpful Customer Reviews
495 of 498 found the following review helpful:
 Kuhn Rikon tops the Rosle!Jun 14, 2007
By charlesn
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.
105 of 106 found the following review helpful:
Great garlic press!Jul 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.
102 of 103 found the following review helpful:
Garlic in anything in 10 secondsNov 30, 2007
By Lives up North
"Engineer"
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.
126 of 133 found the following review helpful:
 Nice press but overengineeredMar 05, 2008
By doctorsirena
"doctorsirena"
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. It is very expensive and I find myself going back to my trusty Zyliss Susi Deluxe garlic press since it is faster to use - just open, throw in the clove and squeeze - and just as effective. I even dug the Zyliss out of the Goodwill donation bag so that I could continue using it. I wash the Zyliss out with my sink sprayer and garlic comes out of the holes easily (even easier if I wet it down and let the garlic remnants sit for a few minutes - they tend to plump up and out of the holes - this is also true for the KR press) (I threw out the Zyliss plastic cleaning tool since it was unnecessary) (yes, I also know the trick about not peeling the cloves, but I don't like to waste any of the garlic that would be left inside the peel). The Zyliss was Cook's Illustrated's previous favorite garlic press. I have not had much problem with the Zyliss coating flaking off, as noted by CI. I know the Zyliss was re-designed in the last year or two, so I'm not sure how the current design compares to the one I have. A stainless steel Zyliss would be great to have...
Anyway, bottom line on the KR - high quality, expensive, does the job, not much easier to clean than other presses.
40 of 41 found the following review helpful:
Best garlic press ever!Feb 26, 2007
By Karen Cremering
This is the best garlic press I have ever used. So easy to squeeze the handle to press the garlic through. The inside lefts out to easily clean the press. No special tool needed to clean the holes. There is no discoloration due to the stainless steel and it is dishwasher safe. A must have tool for the garlic lover.
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