Anyone who has ever worn out an arm slicing tiny pieces of cheese off a huge, thick block understands the benefits of a good grater. And they can do so much more than shred cheese to sprinkle over pasta and baked potatoes. You can also use them on fruits and vegetables, spices, aromatics, meats and even chocolate. Although graters may seem simple enough, they're not one-type-suits-all kitchen utensils. Keep reading to find out the key considerations and ingredients that will lead you to the best grater your money can buy.
Although graters come in a variety of materials, stick to stainless steel if you want one that will be both durable and effective. Speaking of effectiveness, the blades should be high quality and stay sharp for an extended period. If they can be interchanged, you’ll have more versatility. A stable, non-slip base, a grating guard and a rubber stopper will help ensure you don’t accidentally slice your fingers while using it.
Do you want a single-panel washboard-style grater that’s easy to clean and store? The main drawback of this style is that it gives you fewer cutting options. A tower grater with multiple sides increases the shredding possibilities, but they tend to be bulkier and cleaning the inside portion by hand can be tricky and frustrating. A rotary grater with a handle is easier and more comfortable to use, but these are suitable only for small amounts and are typically intended for use mainly with cheeses and chocolate.
Naturally, you’ll have to keep your grater clean, so be sure to wash it immediately after each use, so food will have less time to get hard and stick to it. Use a toothbrush with nylon bristles instead of a sponge to clean the holes and get to hard-to-reach areas. Fun tip: After cleaning, grate an apple or potato to ensure that no cheese is left over in the holes.
