The Best Graters for Cheese, Citrus Zest, and the Crispiest Hash Browns

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The Best Graters for Cheese, Citrus Zest, and the Crispiest Hash Browns
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Here are some great grates.

Handle-free rasp graters are popular with professional chefs because the grating plates are longer, and therefore more productive. This model advertised “surface glide” technology—a pattern of long grooves across the plate that is supposed to lengthen the grating blades, making for a smoother glide. The result was that both lemons and ginger grated easily on the.

, were plenty sharp but too shallow for foods to properly grip to them—carrots and cheese both felt slippery and unsafe and tended to glide over the plane at a diagonal without getting cut.I looked for graters that were stable and secure: Many models of box graters have rubber trim along their bases, which provide traction as you work. Some rasp-style graters have rubber pads that allow you to balance the non-handle end against a work surface.

A grater should also be easy to grip and comfortable to hold: Handles for box graters should accommodate any hand size.For zesting citrus, some chefs advocate that rather than grating the lemon against the blades of a rasp with your dominant hand, you should run theback and forth down the curve of the fruit. Doing this minimizes the risk of grating into the pith .

. Some have five sides, including functions for making ribbons or grating ginger, but these extra blades are used far less frequently in everyday cooking and I didn’t find them to add much value.Ultimately, I determined that a box grater was most effective when its coarse blade was used for things like cheese and crunchy vegetables. For fine citrus zest, chocolate, hard cheese, fresh ginger, and whole spices like nutmeg, a rasp-style grater is more effective.

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