Kitchen Tool: The Grater

The grater is one of those kitchen tools you’ll find in almost every household. Often, we grab it without thinking – to shred cheese over pasta or grate carrots for a salad – and put it right back in the drawer. But the truth is, a grater is much more than a simple cheese helper.

Its history goes back to 16th-century France, where it was first used to grate hard cheeses. Today, graters come in many shapes: the classic box grater, flat handheld graters, and the modern microplane, which makes ultra-fine grating easy. The microplane, in particular, has become indispensable in professional kitchens, perfect for citrus zest, parmesan, nutmeg, and even chocolate.

A grater is extremely versatile: it can handle vegetables (carrots, zucchini, potatoes), cheese, fruit, spices, chocolate, and even butter when you want it to soften faster. Beyond convenience, it also affects the final texture of your dish – finely grated cheese melts differently than coarse shreds, and citrus zest can transform a dessert with just a sprinkle.

💡 Tip: To elevate the flavor of desserts, add finely grated zest of organic lemon or orange. Use a microplane for best results – you’ll get pure zest without the bitter white pith.

FAQ – Grater

1. Which type of grater is the most versatile?
The classic box grater, with multiple sides for fine to coarse shredding.

2. What is a microplane and why is it so popular?
It’s a sharp fine grater, perfect for citrus zest, hard cheese, ginger, or chocolate. Chefs love it for even, delicate results.

3. How can I use a grater safely?
Always place it on a stable surface and use a finger guard, fork, or the end of the food to avoid cuts.

4. What’s the difference between metal and plastic graters?
Metal graters are sharper and more durable. Plastic ones are lighter but wear out faster.

5. How should I clean a grater?
Rinse it right after use under running water. For stuck bits, soak in hot water or scrub with a brush. Avoid dishwashers with microplanes.