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Can anyone suggest a great garlic press?

  • n

We get so little garlic through the holes of the press we have that I just end up chopping what is left in the press. Would love to find something that really works.

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  1. I like the OXO Garlic Press that's on sale and Crate & Barrel or Amazon.


    1. Man, I'll say I can. It's the Kuhn Rikon Epicurean Garlic Press. I was sick of buying a poorly designed garlic press every year or two. They either break, are difficult to clean, oxidize from the dishwasher (aluminum ones) or just don't have the balls to do the job.

      I've had the Kuhn RIkon for about six months. It's STAINLESS STEEL, so you it goes in the dishwasher, has a clever basket design that is easy to clean, and has some SERIOUS leverage that pulverizes garlic without much efffort. YOU DON'T EVEN HAVE TO PEEL THE GARLIC IF YOU'RE LAZY!!

      It costs about $30 on Amazon, but I'll be able to use this garlic press for all time and eternity.


      Hope that helps!! Jeff.

      2 Replies
      1. re: jeff_in_redmond

        I also have this, after the top-rated by CI Zyliss developed peeling of the finish where the garlic comes through (noted by CI in a follow up, but too late for me; yuck).

        The Kuhn Rikon is worth the extra couple of bucks.

        1. re: jeff_in_redmond

          I also have this and strongly recommend it. Amazing press.

        2. Use a microplane grater. Does a better job than any press I've used. And you don't even have to remove the skin, just the 'flat' end.

          2 Replies
          1. re: Paulustrious

            Second on the Microplane. If you have to have a gadget, this one will at least be able to perform other kitchen tasks. A garlic press is a single use waste of money and kitchen space. And to Paulustrious' point, the results from the microplane are much much better.

            1. re: Paulustrious

              Does the skin not run through the grater, or does it just pulverize enough that it doesn't matter? I'd never thought about using the microplane, but I'm going to try it. I hate cleaning my press!

            2. Frankly, yes... its called a big chef's knife. Just whap it with the side of the blade, pull off the skin, and dice up. My garlic press gathers dust..

              2 Replies
              1. re: grant.cook

                Second the big ol' chef's knife. I've found that when using a garlic press it is still necessary to use a knife to remove the skin and ends before pressing, to scrape/cut off the pressed garlic from the outside of the press, or to remove the remains in the press and chop them up. The garlic press is just a redundant useless tool that takes more effort and cleanup than using a knife. Which I'm also usually using for other things. See no reason to introduce a single-function tool into the prep process.

                1. re: janniecooks

                  I agree. And if you really need to pulverize it, throw some sea salt on it, and grind it with the side of your knife. Makes a lovely mush.

              2. The Susi garlic press made by Zyliss. There's a Susi 2 now, but I haven't had a reason to buy it because mine has served me well for a couple decades now. It's easy to use and to clean.


                2 Replies
                1. re: Professor Salt

                  Second the Zyliss, except that after about 10 years the Teflon (?) coating inside has rather been worn away by the plunger, exposing the aluminium. Still works brilliantly and dishwashes well, though.

                  1. re: Professor Salt

                    I've had this one for over 5 years as well and it still works like a champ.

                  2. The chef's knife is the way to go, because you can chop the garlic as finely or as coarsely as you like. The Microplane grater is a close second, quick and easy, but you the garlic will be minced very finely. Using the Cuisinart Mini-Prep is convenient also, if it yields a consistency that you like. I agree with everyone who suggested these approaches.

                    If you absolutely must have a garlic press, the Henckel that I bought 20 years ago is, in my opinion, the very best. It's sturdy, stainless, two-piece, but like all garlic presses, not the easiest to clean. Amazon.com's website says that they're having trouble getting these. If they have been discontinued, Wusthof makes one, I noticed while surfing the Web, that is almost identical, $40.

                    I've been happy with my Henckel, I use it once in a great while, but even when rushed, I tend to use the Microplane grater, because it yields a useful fine consistency. The grater is versatile, and can be used to grate cheese over pasta, as a zester, or for many other purposes.

                    If my Henckel garlic press disappeared, even though it's nice to have available, I would not buy another garlic press.

                    2 Replies
                    1. re: Greg in Chicago

                      I second the Henckel, I've had it for 9 years. The low quality ones would just break on me in the past. But yes a good knife is of course the best option, it really depends on how I need my garlic.

                      1. re: Greg in Chicago

                        Garlic behaves differently depending on how it is processed. Sliced garlic, minced garlic, pureed by chef's knife garlic and garlic press garlic are all different. You can approximate the true crushing and cell wall damage done by a garlic press using a chef's knife, some salt, and several minutes of chopping, pulling the flat blade over the minced pieces, gathering up, rechopping. But a press is handier when you want to release a lot of juice and have a pulpy mass of garlic.

                      2. Glad you asked that question, as I used to have a Simplex garlic press that worked very well but it's been missing for a while. I found it online today, google simplex 8901. I gotta say most other garlic presses I've used are more trouble than they're worth, but this one worked great for me.

                        1. I LOVE my Rosle garlic press. Its 18/10 stainless steel and pressing the garlic is so easy. So is the clean up. I have owned mine ~8 years and will probably have it for the rest of my life. I think the Kuhn Rikon, which I just recently saw, is very similar in design. You can flip out the press where the garlic goes through from the rest of the press and so easily clean it. The price tag at $30-40 isn't cheap, but it is so worth it.

                            1. Hi Nosey -

                              I would second Huruta's mention of garlic press by Rösle. Very well constructed and it works very well.

                              However, ours sits in the drawer, as my wife and I started buying peeled garlic cloves in 2.5 Kilo bags this past year. We slice half and mince the other, which go into zip-lock bags in the Freezer.

                              We just take a bag out, break off what we need for cooking, and back goes the bag into the Freezer.

                              No mess, not much " fragrance, " and quicker to use.

                              2 Replies
                              1. re: SWISSAIRE

                                Well I haven't tried freezing garlic, but it sounds like a great idea. However, I'm very impressed with the Rösle garlic press. Very sturdy, easy to clean and very easy to use. I'm Italian, garlic is a food group for Italians, so I use a lot of garlic and a good press seems like a must for me. Although I'll admit to using a big chefs knife from time to time as others have suggested, as well.

                                1. re: mikie

                                  Hi Mikie-

                                  It's a GREAT garlic press.

                                  We also use more than the normal amount used around here, probably more than in the entire Canton.

                                  We have tried mashing, mincing, rough cuts, wafer-thin transparent slicing, cut in half, and using whole garlic cloves. Knife blade, side knife blade diced, the silicone peeler, and one or two presses before the Rösle press.

                                  Now it's peeled, bagged, and ready to go.

                                  One tip I would suggest is to use sandwich sized bags, dated with a felt-tip marker, and laid flat to freeze, with space near the zip line. No water or oil is needed.

                                  Italian, Chinese, German, French cooking, etc. all require a bit of garlic to be enjoyable.

                              2. My newest garlic press is a joy. It has a press area large enough for big cloves, and has 33 holes. The 'press' half of the press swings around with 33 'plugs' that align with the holes and push any residual garlic out. There is no name brand on it, but I think it was about $12 at a grocery store.

                                1. Since bigging up the zyliss upthread I've also acquired one of these:


                                  The crush is a bit chunky, but it's the only toy I've got which is guaranteed to outlive me!

                                    1. My current garlic press is a Thai mortar and pestle.

                                      1. I think pampered chef makes a great one...but i do admit...we use a lot of garlic and I tend to put the whacked naked cloves into the mini chop. Quick and easy.

                                          1. I have been using a garlic press from Ikea for several years and I love it! It has a removable basket for easy cleaning and it is only 3.99.

                                            1. I have a big drawer full of unloved garlic presses. The only one I use is the Zwilling Henckels Twin Select garlic press. It's almost exactly the same design as the Kuhn Rikon Epicurean garlic press (which I also own), but with MUCH better handles that are less slippery, give better leverage, and can't pinch your fingers.

                                              1. My old Zyliss Susi broke recently, so I replaced it with the Susi 3:


                                                Something of a disappointment I'm afraid. I'm getting significantly less pulp per bulb than from the earlier model.