Graters, Zesters and Shredders

Box, flat, rotary or electric: how you grate

A box grater has several faces for fine, coarse and slicing cuts and stands on its own, and models with a container catch the cheese. A flat single-plane grater, often called a zester, is a long blade for citrus zest, hard cheese and spices such as nutmeg. A rotary grater uses a hand crank and drum, which keeps fingers away from the blade and suits hard cheese, with coarser drums for softer kinds. Electric graters handle larger quantities quickly but take more cleaning and need a socket.

Blade quality, grip and getting the teeth clean

Stainless steel, such as the 304 grade named in one title, resists rust and keeps a sharp edge better than plated steel or plastic teeth. Look for a rubber or non-slip base, a comfortable handle and a blade that is firmly fixed. Fine blades suit hard cheese and zest, while coarse ones suit cabbage and carrots. Many graters are not dishwasher safe, so brush them clean promptly before food dries on the teeth, and check that any container is sealed if you grate over it.

Questions about Graters, Zesters and Shredders

What is the difference between a grater and a zester?

A zester or flat plane grater has very fine holes and removes only the colored zest of citrus, leaving the bitter pith. Box graters are coarser and cut larger shreds. Many flat graters work for both zest and hard cheese.

Can I grate soft cheese on a regular grater?

It sticks and clogs. Chill the cheese first, then use the coarse side of a box grater or a rotary grater with a coarse drum. Freezing soft cheese for about fifteen minutes before grating helps it hold its shape.

How do I clean a grater safely?

Use a brush rather than a sponge, rinse straight away so food does not dry in the holes, and wash with warm soapy water, brushing away from your hand. Check the listing before using a dishwasher.