Prep Tools

Grater

Sharp-toothed surface for shredding cheese and vegetables

A toothed metal surface for shredding cheese, vegetables, and chocolate into uniform pieces. Different hole sizes give everything from fine to coarse. Spray it with a little oil before grating sticky cheese for easier cleanup.

A grater is a toothed metal surface that shreds cheese, vegetables, and chocolate into uniform pieces by dragging the food across raised holes. Hole size determines texture, from fine fluff to coarse shred. It's one of the most-used tools in any kitchen and rewards sharp teeth and a stable grip.

Types & varieties

Flat / paddle grater

Single grating face with a handle; grate straight over a bowl or plate. Compact and easy to store.

Box grater

Four sides, four textures, and a stable footprint — the all-rounder.

Rotary grater

Hand-crank drum that keeps fingers far from the blade; tidy for grating hard cheese tableside.

Rasp grater

Photo-etched fine teeth (Microplane-style) for zest, garlic, and hard cheese as a fine snow.

How to use it cleanly

Grate downward over a plate or sheet of parchment so you can lift and pour without losing shreds. Use the whole length of the stroke and keep moderate, even pressure — pressing too hard just bruises soft foods and clogs the teeth.

A quick mist of oil keeps sticky cheese from gumming up the holes
Chill soft cheese before grating so it shreds instead of smearing
Stop grating before the chunk gets too small to hold safely
Brush the teeth clean right away, before residue dries

Common uses

Shredding cheddar, mozzarella, and gruyèreGrating carrots and zucchini for salads, slaws, and cakesShredding potatoes for hash browns and röstiGrating chocolate over desserts and hot drinksGrating onion to a pulp for marinades and burgersGrating ginger, nutmeg, and hard cheese on the fine side

Tips & pitfalls

Spray the grater lightly with oil before grating mozzarella or other sticky cheese for easy cleanup.
Freeze chocolate or butter for 10 minutes so it grates in clean shreds rather than melting.
Pre-grated cheese is coated in anti-caking starch and melts worse — grate your own for sauces.
Grate over parchment, then fold it into a funnel to pour the pile cleanly.
Save the small heel of cheese too small to grate safely for melting into soups.