These days kitchen gadgets often mean hundreds of buttons, blinking lights and minimal instructions on how things work. In comparison, graters seem like a blessing, but they actually have a long history dating back all the way to the 16th century.
The grater first came around in the 1540s and has undergone many design updates over the years. They were created to help households stretch their ingredients and budgets further since craft home cooks could grate their small morsels of cheese and spread it over a larger surface to look more abundant – a technique that became especially popular during the Great Depression.
Fine Grater
The side with small punctures that face outwards instead of inwards, the fine side of the grater is ideal for use on very hard substances. Things like dry bread for breadcrumbs, parmesan cheese, cold chocolate, these all perform very well on this side to create a fine dust. A word to the wise however, do not attempt to zest citrus on this side, it will be more trouble than it’s worth.
Medium Grater
Now here’s the side we’re all most familiar with. This side is the all-purpose wonder. From veggies to cheese it can take on most grate-worthy items with ease and is likely the only side you’ve been defaulting to when you need a grater. It produces a result that is perfect for cooking rather than sprinkling.
Coarse Grater
The side with the largest holes is known as the coarse side and has a multitude of uses for both soft and hard foods. If you need to shred rather than grate, this is the way to go. Ideal for salads, potato latkes, even eggs, this side will be useful if you need to maintain a bit of texture.
Slicer
The box grater’s answer to a mandolin, this side is the best way to slice up fruits for pies or for when you need substantial sheets. Unlike a traditional mandolin though, there’s usually no way to adjust the thickness so you need to be happy with whatever the preset size is or take on the challenge and danger of a real mandolin slicer.