Garlic press with free shipping 
Since both himself and Rösler Kuhn Rikon garlic press, I made this comparison in Rösler comments like:
There is no doubt that the Rösler is very good - in fact, I would have five stars only a few weeks. But then, I have the epicurean Kuhn Rikon Garlic Press (# 2315), after reading a recent review of Cook’s Illustrated. Repeatedly comparing the two side by side, which 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, not more - in any case not to pay 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 crushed garlic Kuhn is clearly superior in two ways: 1) Provides a coherent mince garlic, while the results of the Rösler seems “broken “in comparison. The difference is not subtle - I was frankly surprised by it. 2) The pressure is more complete, with less left in the funnel, and the unpeeled garlic is better than good. (That is, get a better press, whether in shell or teeth.)
Ergonomics, the shape of the Kuhn also better, although I never had a problem with Rosler. And I would say that both devices are made of stainless steel construction of the same high quality. I was grinding and not treatment, which unfortunately Rösler relegated to my drawer because it always arrive in the first instance of Kuhn.
