Since I own both this and the Kuhn Rikon garlic press Rosler, I have published in this comparison Rosler comments like:
There is no doubt that Rosler is very good – in fact, I would have given it five stars just a few weeks ago. But then I bought the epicurean Kuhn Rikon Garlic Press (# 2315), after reading a recent review that in Cook’s Illustrated. After several times comparing the two side by side, the Kuhn is without doubt the best press. It is also about $ 8 cheaper here on Amazon, but that does not seem to be the case any longer – in any case does not consider the price for this review.
What’s strange is that the crushing mechanisms on both machines appear to be identical. In fact, before grinding to Kuhn, I was disappointed when I received it, convinced that I had bought the same garlic press twice. However, for whatever reason (and remains a mystery to me), the crushing of garlic Kuhn is clearly superior in two ways: 1) There is a greater consistency of garlic hair beautifully, while the result of Rosler seems more “Smashed” by comparison. The difference is not subtle – I was sincerely moved by it. 2) The pressure is more complete than the left rear of the hopper and presses unpeeled garlic better, too. (That said, I get much better from the press, either unit with peeled cloves.)
Ergonomics, the shape of the Kuhn thus handles better, but I never had a problem with Rosler. And I would say that both units have stainless steel construction of equally high quality. For me, it was crushing performance and not the manipulation that, unfortunately, Rosler has banished my drawer because it always come first Kuhn.
