Garlic Press Cube Cutter: Mince Garlic Without Peeling

One squeeze does the work of a whole prep station

• Squeeze once, get minced garlic

  Load a whole clove, close the chamber, and squeeze the handle. The garlic comes out the bottom in minced pieces, ready for the pan. One motion replaces the peel, chop, and scrape routine.

• Built to keep hands and boards clean

  The garlic stays inside the closed cartridge, so the smell stays off your fingers, the cutting board, and your knife. You load it, squeeze it, and go back to cooking with clean hands.

• Designed to fit the drawer

  The slim tapered body sits narrow in the drawer and the contoured two-tone grip fits the palm. It is small enough to keep by the stove without crowding the counter.

From clove to pan in three easy moves

1. 1
   Open the green tab

   Press the green tab at the base and the cartridge chamber opens.

2. 2
   Load one clove

   Set the clove in with the side marked INSERT THIS SIDE UP facing up. Stop at the MAX FILL line, then close the chamber.

3. 3
   Squeeze over the dish

   Hold the cuber over the pan or plate and squeeze the handle. The minced garlic drops out.

Rinse it right after and it stays fresh

• Rinse straight after use

  Run warm water through the cartridge as soon as you finish cooking so garlic does not dry in the chamber.

• Clear the chamber

  Open the green tab and wipe out any clinging bits before the next clove goes in.

• Load under the line

  Keep each clove below the MAX FILL line. Overfilling jams the squeeze and makes cleanup harder.