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(More customer reviews)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's also about $8 cheaper here on Amazon, but that's just a bonus--I didn't consider price for this review.
What's strange is that the crushing mechanisms 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.
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Rosle Garlic Press Even unpeeled garlic cloves can be easily processed with the Rosle Garlic Press. Made of stainless steel, this press features a special leverage mechanism that requires minimum effort to crush garlic.The press has a large basket to easily fit in a couple of cloves, and opens for easy cleaning. Features: Stainless steel Custom lever system Large basket Opens for easy cleaning Handles clip together for storage Dishwasher safe 5-year warranty
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