Kuhn Rikon Epicurean Garlic Press: Is Easier Cleanup Worth It?

The Kuhn Rikon Epicurean garlic press asks you to spend more on a job a knife can already do. Its strongest argument is what happens after the squeeze: the stainless steel sieve swings outward, exposing the area where skins and garlic residue collect. For a cook who frequently wants fine garlic and dislikes cleaning a fixed basket, that small mechanical detail may justify a dedicated tool. For occasional garlic prep, the case is much weaker.

Look at the sieve before the polished handles

The Epicurean model 2315 is a stainless steel press with a hinged sieve. Kuhn Rikon describes beveled holes for finely cutting the clove. The useful distinction for a shopper is the opening basket, which offers access to both the pressing chamber and the perforated surface.

That access does not make the press self-cleaning. Skins and leftover garlic still need removing, and the holes deserve inspection before the tool goes back in a drawer. The advantage is being able to reach the residue instead of treating a closed chamber as a tiny container to scrub from one direction.

Imagine finishing a dressing while the rest of dinner is underway. A press you can open, clear and rinse promptly may fit that routine well. If you tend to leave every utensil until much later, the hinged design cannot make dried-on food disappear. Buy for better access during cleanup, with a realistic expectation that cleanup remains part of the job.

Unpeeled cloves still leave a task behind

Kuhn Rikon says the Epicurean can press peeled or unpeeled cloves. Its own usage explanation describes the skin staying behind. This can remove a preparation step, especially when you only want a small amount of fine garlic for a sauce or dip.

There is a corresponding tradeoff: you must clear the retained material before it gets in the way of the next load. Do not interpret “unpeeled” as permission to keep packing more cloves into an already crowded chamber. Follow the product's loading instructions and leave room for the mechanism to work.

The resulting style of garlic also needs to suit the recipe. A press is a sensible choice when small pieces should disperse through a mixture. It does not replace a knife when you want slices, deliberately coarse pieces or an intact clove. If chopping garlic is already an easy part of your cutting-board routine, a premium press may add washing without solving a meaningful problem.

Easy access and dishwasher safety are different benefits

The official care instructions say the press is dishwasher safe, while recommending hand washing and air drying. Those statements can coexist: one describes an allowed cleaning method, and the other identifies the maker's preferred routine.

For everyday ownership, open the sieve as directed, remove remaining food and make sure the tool is clean before drying and storage. Do not rely on the word “stainless” as a reason to leave food lodged in a hinge or perforation. The design is most useful when its moving parts remain accessible and clean.

The lever still requires you to hold and squeeze the handles. Manufacturer language about reduced effort does not establish how this particular tool will feel in your hands. Consider the handle shape and your comfort with a squeezing motion. Someone who dislikes that motion may prefer a different preparation method rather than a more expensive version of the same mechanism.

Decide whether this convenience will earn its price

The Epicurean is worth considering for a frequent garlic user who wants stainless steel construction and direct access to the sieve during cleaning. Those are specific benefits you can judge against an existing press. A polished finish alone is a weak reason to replace a tool that already works well.

Before purchase, confirm model 2315 and compare the current delivered price with your realistic use. Avoid confusing it with Kuhn Rikon's other garlic-press designs. The brand's Swiss identity also should not be read as a Swiss-made claim for this model; its official specification lists manufacture in China.

Choose it when the hinged cleanup arrangement addresses a recurring annoyance. Keep your knife or a less costly press when garlic is occasional, when you need varied cuts, or when your present tool already cleans easily. The worthwhile upgrade is a repeatable kitchen convenience, not a promise that one expensive utensil will transform dinner.