Buen agarre, de fácil limpieza, e incluso e molido pequeños trozos de cebolla y todo bien

Impressed. Lovely garlic press. Minimum efort to squize. Easy to clean. Sturdy constraction and stainlees steel. Quick delivery. Thanks

Beste Knoblauchpresse, die ich bisher hatte. Sie liegt gut in der Hand, man kann ohne Probleme auch mehrere Zehen nacheinander pressen und lässt sich leicht im Geschirrspüler reinigen

No es el primero que compro. Otro lo tiré porque se rompió, muy mal material. El anterior lo tiré porque estaba mal diseñado y no conseguía triturar un ajo, y para eso era.

My old garlic press died a sad death at a very inconvenient time (i.e., right in the middle of preparing tomato sauce to use in lasagna, the handle broke in half at a weak spot). I'd become accustomed to using a garlic press and I didn't want to go back to using a knife to mince garlic, so I ordered this.I chose this primarily because the handles looked solid and sturdy and I wanted to avoid having it break again the same way my old one did. (This is a different model from my old one.) In fact, they are pretty sturdy -- this thing is HEAVY, but that should equate to durability in the long term. There don't appear to be any weak spots in the handles.This is a different style than my last garlic press (which had one of those paddle things that inserts into the chamber where the garlic goes), and I think I like the style more. It just seems like there are fewer moving parts, and, hence, less that can break.This is pretty easy to use -- just put a clove of garlic in and squeeze the handles together. You have to use a fair amount of force, but it worked even with my very small hands. You can leave the skin on the garlic clove or remove it first. Be careful about the garlic that is coming out; I pressed fairly hard and some of it shot past the plate where I intended to catch it and landed on the counter.You will get more garlic out if you remove the skins first. This is how it has been with every garlic press I've ever used, though, so I won't let that affect my rating. Also, yes, some of the garlic gets stuck on the press and is wasted. Again, a feature of every garlic press I've ever used. This one is fairly easy to clean, however, which is great, since that is NOT a feature of many other garlic presses. You can bend it backwards on the hinge and there's a plate with raised bumps that will press the remainder of the garlic up so you can clean it off. (Hard to explain, but trust me -- easier to clean.)Mine has been through the dishwasher (top rack) several times and still looks great. I have had wonderful results with this so far, and expect to get many years of use out of it.

I've used this for several months now, so feel comfortable writing about it. Surprisingly handsome-looking. Very well-crafted, with a nice heft, from zinc/stainless steel. The rubberized grips make handling it reliable and easy even when wet. As with many of these products, there's a plastic self-cleaner which you use by reversing the device.Having fiddled with a few other brands in friends' kitchens, I can say that this is one of the better constructed models of this type out there.The claim that you can fit several cloves in is certainly true if you are using very small Chinese-grown garlic, but if you're using larger (often locally-grown) garlic, you're really limited to about 1 clove. Which is fine; the point is that the chamber is large enough for even very large cloves.And yes, it works beautifully with unpeeled garlic (A worry I admit I had about this category of tool). Force required is such that any adult (save someone with arthritis that prevents them from readily using tools like pliers) or older child can easily use.You generally need the blunt edge of a knife to periodically scrape off some of the garlic pulp onto the food you are preparing. Not at all a big deal. The self-cleaner is of some use; I'm happier having it than not, but you still have to rinse pretty thoroughly with water. That said, it's amazingly quick to clean as long as you do so quickly. And I say that as someone who loves to cook but hates washing-up.If you let the garlic residue dry overnight... well, you can imagine the result. Certainly still cleanable, but if you're lazy, just put it in the dishwasher.I guess the biggest test is: is this just a fancy kitchen toy that you'll buy then stop using after a few tries?For me, no way. And not for you, if you regularly use garlic to prepare food for (say) 2-6 people. Some months later, and I'm still using it all the time. Sure, if I have to prepare a couple of (small) heads of garlic, then I generally use the salted plastic board + knife crushing + chopping technique beloved of Jamie Oliver and other professional chefs, but for preparing garlic for food for 2-6 people, this is a lot faster, even with the cleaning up.For 8+, I'd probably crush/chop. I know, I can hear you asking: "What if I invite six other people, making seven total? Do I use the garlic press, or do I crush/chop?". Well, the answer is very simple. Either invite another person, and crush/chop, or disinvite one, allowing usage of the excellent OXO Good Grips Steel Garlic Press. Note that if your household has 7 members, disinviting a family member from meals is a bad idea. In that case, have another child, making it 8, and allowing crushing/chopping. If too old or otherwise unable or unwilling to have more children, one can always adopt, or take in one or more elderly parents/grandparents.The negative? Well, it's so quick and easy to add garlic to things now that if you like garlic, you will a) buy more of it, and b) smell a bit worse to garlic-haters! Oh, and c) the horrible dilemma of which garlic preparation method to use if you only have seven people. See above for solution.