Graters

Most graters are available as a stainless-steel box or cone, with each face offering a different grating surface. The texture of the grated food is controlled by the size of the cutting holes:

• Use the face with fine holes for Parmesan and other very hard cheeses.
• Use the face with medium holes to grate softer cheeses, or other foods such as apples, carrots or potatoes.
• Use the abrading face (a series of jagged puncture holes) for rasping brittle or tough foods, such as nutmeg or lemon zest.
• Use the cutting face to cut smooth slivers or slices from cheese, fruit and vegetables.

Choose a grater that is sturdy and large enough for the food to collect inside without being squashed.

There are also rotary graters, in which a curved plate holds the food against the grating drum, which is then turned by hand. These models are quick and easy to use and keep the fingers at a safe distance from the cutting surface. Choose a model with a selection of drums with coarse and fine gauges.