Kuhn Rikon Epicurean vs RÖSLE Garlic Press: Cleaning or Scraping?

A garlic press can move the chore rather than remove it. The clove goes through the holes, but sticky garlic remains on the outside and skin stays inside. Kuhn Rikon's Epicurean 2315 and the RÖSLE 12895 both improve access to the sieve. The useful buying question is whether opening that sieve is enough, or whether you also want a scraper to help transfer garlic into the food.

These are direct alternatives for cooks who regularly want finely pressed garlic. Neither replaces a knife for slices or coarse pieces, and neither removes the need to squeeze, empty and wash a tool. Choose around the step that repeatedly annoys you, rather than assuming the more elaborate press produces better flavor.

RÖSLE adds a clearing step to the opening motion

The RÖSLE Garlic Press with Scraper uses a built-in scraper at the perforated plate. As the handles open, that part helps clear pressed garlic from the outside. If your sauce-making routine includes scraping the face with another utensil, this is the feature that gives RÖSLE a distinct purpose.

Its sieve also swings up for cleaning. The scraper and the opening sieve solve different problems: one helps move garlic toward a bowl or pan, while the other exposes surfaces for rinsing. Neither makes the tool self-cleaning. Remove retained skin and check the edges for residue before putting it away.

The exact model is old product number 12895, currently article 120895. RÖSLE lists 18/10 stainless steel, a 20-centimeter length and a weight of 353 grams. Those figures describe a substantial utensil. They do not prove that its handles suit every hand or that the mechanism requires less force than its competitor.

Kuhn Rikon focuses on access to the sieve

The stainless steel Epicurean 2315 has a sieve that hinges outward. That lets you reach the chamber and perforated surface directly instead of probing a fixed basket from one direction. Its main buying reason is easier access to the mess, especially when you rinse the press immediately after making a dressing or marinade.

Kuhn Rikon describes beveled holes and supports peeled or unpeeled cloves. The skin remains behind when you press an unpeeled clove, so skipping peeling adds a clearing job between loads. Do not keep packing fresh cloves against retained material and expect the lever to solve the obstruction.

Choose the Epicurean when your current press works adequately during the squeeze but its enclosed basket is unpleasant to clean. RÖSLE offers the additional scraper motion; the Epicurean makes a stronger case when that extra transfer feature is not the problem you need to solve. Neither manufacturer's mechanism description establishes a measured winner for yield, taste or speed.

Both still need a comfortable squeeze and prompt cleaning

Both presses accept peeled or unpeeled garlic, and both require manual pressure. Handle shape, clove size and how you load the chamber affect the experience. A premium lever should not be treated as a guarantee of effortless use for someone with limited grip strength.

Their cleaning guidance also deserves attention. RÖSLE identifies its press as dishwasher safe. Kuhn Rikon permits dishwasher cleaning but recommends hand washing and air drying. For either tool, open the sieve, remove retained food and rinse before garlic dries in the holes. Dishwasher compatibility does not make dried residue disappear automatically.

Check your drawer before deciding on the full-size RÖSLE. Its documented weight and dimensions are useful planning figures; a photograph alone can make a substantial press look compact. For the Epicurean, confirm model 2315 instead of a different Kuhn Rikon design. Brand identity alone does not establish the same sieve mechanism.

Buy for the cleanup problem you actually have

Choose RÖSLE when sticky garlic on the outer plate repeatedly sends you looking for a separate scraper, and you also want an opening sieve. Choose the Epicurean when direct access for rinsing is the main upgrade and the scraper is less important.

Keep a knife or your existing press when garlic is occasional, you need varied textures, or your current tool already transfers and cleans easily. A dedicated press earns its drawer space through a routine you repeat. Compare the exact current offer and delivered total before buying either; the more expensive option is not automatically the better fit.