Graters

Why choose a cheese and vegetable grater?

Because cheese grated at the last minute melts better and keeps more flavour than a bag opened several days ago. A stainless steel cheese grater also prepares grated carrots, chocolate shavings or lemon zest in a few strokes, then goes back in a drawer.

A grater also lets you choose the texture: the fine side for Parmesan and zest, the coarse side for the Emmental on a gratin or the carrots in a salad.

Which type of kitchen grater should you choose?

The collection brings together several formats. They are not made for the same quantities or the same foods.

For most kitchens, a 4-sided grater with container covers the essentials. If you mostly grate hard cheese, the drum grater is faster and protects your fingers. For even slices rather than gratings, see our mandoline slicers; for dice or chopped onion, a vegetable chopper is a better fit; and for chips and spirals, our chip cutters and spiralizers.

How do you care for a stainless steel grater?

Rinse the grater straight after use, before the cheese dries in the teeth. Brush in the direction of the teeth rather than using a sponge, which catches and frays. Dry it before putting it away, and protect the cutting faces if the grater goes in a drawer.

Frequently asked questions about kitchen graters

Which grater is best for Parmesan?

A fine side, a zester or a flat grater gives a snowfall of Parmesan over the plate. For large quantities, the hand-crank drum grater is faster and keeps your fingers away from the teeth.

How do you grate soft cheese without it sticking?

Put it in the freezer for about fifteen minutes before grating: it firms up and goes over the coarse side without squashing.

Grater or mandoline: what's the difference?

A grater reduces food to shreds or powder; a mandoline cuts even slices and julienne. Our article mandoline or grater helps you choose based on the result you want.