Rösle 12782 Garlic Press Review

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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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Wow! I just used my Rosle garlic press for the first time today. I cant believe how easily the unpeeled garlic went right through the holes. One good squeeze was all it took, the garlic almost squirted out. All that was left inside the press were the skins. This is a beautiful piece of engineering, made of heavy duty stainless steel. It seems to be a very durable kitchen tool. A breeze to wash, the garlic rinsed off easily under running water.



This item is a little expensive but I feel like it was worth the price. After fighting with inferior presses for many years, I finally found a great one. I like the Rosle garlic press so much I just ordered three more, one for each of my children.

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There are garlic presses and then there is the Rosle. Renders plump, firm cloves of garlic into a juicy, pulverized mass with a satisfying crunch that could only come from the mind of an obsessed German industrial designer. As beautiful as it is functional, the stainless steel press crushes so well, there is little pulp left to clean. What remains is removed easily with a soft-bristled toothbrush and some dish soap. Expensive, but likely the last garlic press you'll ever need to buy.

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This garlic press looks stunning, just like the rest of the Rösle line. I love the shiny finish and the hooks on each tool.

However, don't judge this book by its cover. I am very disappointed with how this tool works. It smashes up the garlic and much of it gets stuck inside the press creating a lot of waste. It is also difficult to clean, requiring a lot of rinsing to get all that stuck garlic out.

This is the first time I have been disappointed by Rösle. Too bad.

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This impressive piece of hardware feels like anything but a kitchen tool more like surgical or scientific equipment.

I've owned several cheaper garlic presses and rarely used them. The amount of time saved in the kitchen was lost when trying to clean the gadget.

By contract; The Rosle press works flawlessly and cleans easily. This is the only Rosle tool I own most of the rest seem either over-engineered or impractical.

The genius lies in the flip-up press plate that allows you to instantly clear the plate and load another clove.

Bottom line: This is a tool that will get used, since it works flawlessly and stays clean easily.