I have a 25 year old zylss....love it....if love is a proper word for a garlic press.

Thanks, Linda. Is it a stainless steel? When I was looking at Zyliss, they had both a plastic and a stainless steel.

I have a Joseph Joseph Garlic Rocker, and I love it. No parts to break, like my last two presses before it!

Here is a link that might be useful: Garlic Rocker

I've given up on garlic presses. I now use one of my three sizes of micro-planes depending on size I want for the finished garlic. Very easy, quick, and then fast to clean.

/tricia

My Zylss is aluminum...judging by how it has blackened in the dishwasher.

I got rid of my garlic presses about 14 years ago when I got my first microplane.

Nothing is better than a microplane. That is what I would recommend.

I haven't found any that I like.
I just lay the flat side of my knife it,
And give it a whack with the heel of my hand.
Peeled and crushed in one easy stroke!

Probably not a good way for those of you
That want your garlic grated fine, though.
If I am using fresh garlic,
I want it kind of 'chunky'.

Rusty

I bought a Pampered Chef press from a friend of mine. I highly recommend it, if you like presses. I ended up by freecycling it, as I wasn't using it. I find them a bit of a PIA to clean. I just mince mine by hand.

Like Rusty, I usually just whack the cloves with the flat of my knife, pull off the skin, and mow through the pile a few times with said knife.

When I am feeling more craftsman-like, I peel the cloves then mince them like little onions. Such a sense of satisfaction, standing back and admiring your stack of teeny cubes.

We have a pretty good garlic press, which looks like the one linked below. I do use it when I want the garlic "juiced". It will crush the garlic right through the peel, and cost very little.

Here is a link that might be useful: Garlic press

Not that I've ever used one, but if I were to replace my Oxo which I do not recommend (half the garlic squishes up rather than through, and the handles are a potentially unsanitary design - they may not be like this anymore) it'd be a Zyliss based on reading countless recommendations. But I rarely use a press anymore.

If I want a smooshed up paste, my microplane does well.

If I want it more chunky, closer to the tiny cubes in jarred garlic, I use my Joseph Joseph which I can't recommend enough.

Anything else, or if I just don't feel like pulling out another tool, I use a knife.

I have the Joseph-Joseph press and I hated it. With sore wrists, the rocking motion is a killer.

In desparation I grabbed one at Ikea that has a swing open door for cleaning and the squeeze action is very easy. IIRC, it was about $8.

My Zylss looks exactly like the NorPro pictured....but it cost a lot more!

There is a Pampered Chef garlic press at the church which I don't have enough strength in my hands to use....There is an OXO one there which i like better.

I use my Microplane grater as well.

Eileen.

I used to whizz a whole bunch of garlic in my food processor and refrigerate it in a jar with a little olive oil. Now I just love the process of mincing and crushing it with a knife- and my knife skills are so utterly lacking I figure I can use the practice, anyways. Microplanes work well. I haven't yet met a garlic press that is worth the time it takes to clean.

Hmmm. I don't know why I didn't think of using the microplane. Think I will try that for a while and see how it works for me.

I had considered the Joseph Joseph rocker, but then thought that it would probably not be good since I don't have much arm strength anymore. And now that I think about it, a garlic press would probably present the same problem.

Thanks for all of you for your recommendations.

Mine is the aluminum Zylss one too. I bought it 25 years ago when I was in my "Julia Child" phase.

^Make that Zyliss...had to look that one up, never rely on other people's spelling! Lol.

I'm with Therustyone. Just SMASH it under a wide blade knife. Peel will come right off. If ya want it fine, just rck blade over it a bit. No picking the debris outta the garlic press.

I have a Zyliss too, and LOVE it. Of course, not using a dishwasher I have no problem with it discoloring. Yes, mine is aluminum.

Got mine eons ago, while I was back in Germany for a visit.

Moni

I've had a Zyliss for a lot of years and love it. Recently found a newer Zyliss (Jumbo) at a garage sale. It will fit larger cloves/ more cloves than my old one. The new one works just as good, maybe even better than the old one. It's also a bit easier to clean.

I have bought many garlic presses over the years in a search to find "the" one. And I finally did. It was my Pampered Chef press. I loved it. I used it for about 5 years and then one day it just disappeared. It's been missing for over a year. I replaced it with Joseph & Joseph's Rocker and I love that too.

We are cleaning out the garage in preparation for repairs to the rafters and then a new roof and my husband came to me yesterday with something he found out there. It was my Pampered Chef press! I have no idea how it got out there, but I am tickled that it is back.

I now have two garlic presses that I really like. As another poster said, the rocker leaves the garlic bits a tad larger, but that's okay with me. If I want the bits smaller, I just go over them again with the rocker.

The Pampered Chef press is easier on my hands than any other press has been.

What I use is dependent on what I'm doing with the garlic. I use knife smash/chop method if I want a fine mince or just mow it down with the knife. I use a Microplane and a Zyliss press (which I love) as well. I like the Zyliss when I need crushed garlic and it's nice when you need a lot of garlic. I generally don't use it if I need one or two cloves.

Do with the garlic as you please, but always take a few
cloves and pop them into your mouth, chew them up and
spit out the 'shucks'. 'Vewy simple, Vewy Easy', as
Chef Tell use to say. Anyone here old enough to
remember him?