Kuhn Rikon Epicurean Garlic Press | 
| Brand: Kuhn Rikon
List Price: $40.00
Buy New: $33.99
You Save: $6.01 (15%)
New (8) from $33.99
Rating:  133 reviews
Sales Rank: 213
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 0.7
Dimensions (in): 9 x 2.3 x 1.4
MPN: 2315
Model: 2315
UPC: 705475023157
EAN: 0705475023157
ASIN: B0000CD0HX
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand new
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| Features:
| • | Heavy-duty stainless steel | | • | Comfort designed | | • | Easy to clean | | • | Dishwasher safe |
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Product Description
Here is the ultimate garlic press as efficient as it is exquisite right down to its easy-to-clean pull out sleeve. Ergonomically designed in stainless steel it gives you better results for less effort.
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| Customer Reviews: Read 128 more reviews...
 Kuhn Rikon tops the Rosle! June 14, 2007
charlesn (New York, NY)
185 out of 185 found this review helpful
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.
Great garlic press! July 20, 2007
Donna Richeson (Pescadero, CA USA)
48 out of 48 found this review helpful
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.
Garlic in anything in 10 seconds November 30, 2007
Lives up North (Traverse City, MI)
38 out of 38 found this review helpful
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.
 Nice press but overengineered March 5, 2008
doctorsirena (Minnesota, USA)
31 out of 31 found this review helpful
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.
Cook's Illustrated top choice June 2, 2007
Workerbee (Florida, USA)
21 out of 33 found this review helpful
Cook's Illustrated July & August 2007 just arrived and they rated this the top garlic press (only one recommended.) I'm upgrading from an annoying, inefficient one and look forward to using this one. Their rating: Three stars for consistency of garlic (so larger pieces don't drop to the bottom of recipes/smaller pieces don't scorch) pressing performance, design, and cleanup.
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