Garlic Smell on Hands: the Stainless-Steel Trick + How to Choose a Garlic Press

The foolproof trick against garlic smell on your hands: rub them on stainless steel under cold water. The sulphur compounds behind the smell are neutralised by contact with the steel. Even better, a good garlic press keeps your fingers away from the garlic altogether. Here is why it works, how to choose your garlic press and how to use it well.

Why stainless steel removes garlic smell

When you crush garlic, it releases highly volatile sulphur compounds that cling to your skin. In contact with stainless steel under running water, these molecules are neutralised: the smell disappears almost instantly, without scented soap. That is why a stainless-steel press such as the manual stainless-steel garlic press does two jobs: it crushes garlic and keeps your hands odour-free.

Why use a garlic press

• No smell on your fingers: you no longer touch the garlic.
• Faster: one squeeze is enough, no knife work.
• More flavour: pressed garlic releases more aroma than roughly chopped garlic.
• Often no peeling: many presses take the clove with its skin on.

Which garlic press should you choose?

The stainless-steel classic: sturdy and odour-free, the manual stainless-steel garlic press is the safe everyday choice.

The premium chopper: to also chop herbs, spices and ginger, the premium stainless-steel garlic chopper press chops garlic without crushing it, in seconds.

The compact one: the Press & Grind mini garlic chopper crushes and chops in a single movement and fits anywhere.

The electric one: to chop garlic and vegetables effortlessly, the 400 ml USB rechargeable electric chopper does the job in 3 seconds.

Model	How it works	Best for
Manual stainless-steel press	Squeeze, unpeeled clove possible	Everyday garlic
Premium chopper press	Chops without crushing	Garlic, herbs, spices, ginger
Press & Grind mini chopper	Crushes and chops in one movement	Small amounts, small spaces
400 ml electric chopper	6 stainless-steel blades, rechargeable	Large amounts, onion, parsley

Pressed, chopped or crushed: which flavour in cooking?

Pressed garlic releases plenty of juice and a strong taste: perfect for aioli, dressings, marinades and raw sauces. Finely chopped garlic, with a knife or chopper, is a little milder and suits stir-fries and slow-cooked sauces. Crushed garlic, flattened with the side of the blade or left in its skin, gently flavours roasts and oven-baked vegetables. Add garlic at the end when cooking over high heat: burnt garlic turns bitter.

Using and cleaning your garlic press

• Unpeeled clove: with a sturdy press there is no need to peel; the skin stays in the chamber.
• Clean it straight away: rinsed immediately, garlic does not dry in the holes.
• A small brush clears any residue stuck in the grid.
• Dishwasher: most of our models are dishwasher-safe (for the mini chopper, the plastic parts).

Recommended products

FAQ — Garlic & odours

How do I get rid of garlic smell on my hands?

Rub your hands on a stainless-steel object (sink, spoon or garlic press) under cold water for 30 seconds. The smell disappears without scented soap.

Do I need to peel garlic before pressing it?

With most quality garlic presses, no: you can put the clove in with its skin, the skin stays in the chamber and the pulp comes out.

Manual or electric garlic press?

A manual press is enough for everyday use and cleans in a moment. An electric chopper is handy if you chop large amounts, or vegetables too.

How should I store chopped garlic?

Keep it in the fridge in a small closed jar and use it within 2 to 3 days. Garlic stored in oil must also be kept cold and eaten quickly: at room temperature it carries a risk of botulism.

Find our garlic presses in Garlic, Herbs & Spices and Cutting & Preparation. Read also: how to cut onions without crying.