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If you have ever tried grating cheese only to nurse scraped knuckles, then you are not alone. It is one of those common kitchen mishaps, especially when trying to make the most out of every last shred of a block of cheese. While kitchen knives are often considered the main culprit for kitchen injuries, other tools—like peelers, mandolines, and box graters—are also significant offenders.
There's something particularly irritating about finishing a great dish only to discover your fingers took some hits along the way. But happily, there's an easier and much safer way to get the job done without taking on painful scrapes. You could just protect your knuckles, accelerate the process, and even make the cheese grating enjoyable by changing the position of the cheese grater. Here's how to grate cheese safely, efficiently, and scrape-free.
Place the Grater on Its Side
This simple trick in avoiding knuckle scrapes would be to place the grater on its side instead of standing upright. Place it horizontally on a sturdy surface. This way, you can easily press down on the cheese from above using the top of the grater and work from the centre. It will also offer you better visibility and, meanwhile keep your hands safely above the sharp edges, thus avoiding the risk of getting accidental scrapes by pushing down instead of scraping sideways. You will have more control and stability by pushing down instead of scraping sideways and will thus have a smoother and safer grate throughout.
Grate Away from Your Body
As you grate the cheese, people tend to pull the block toward themselves; this increases their chances of slipping and hitting their fingers. Grate away from your body. Position the grater so that it sits on one side; now, holding the cheese gently, pressure the cheese in one direction-one toward you. This will bring your hands and fingers far away from sharp edges and minimise the chances of slips. In addition to this, you can exert even pressure on the cheese, which allows it to shred more rapidly and uniformly.
Grate with It Lying Sideways
Working on the side of the grater can also give you access to its whole surface area more readily which can facilitate faster grating. If you're grating one small area at a time, you can rub the length of the grater for a quicker and more efficient process. You'll find it particularly handy when you're working with softer cheeses that grate well and are challenging to hold down. The excess space prevents the cheese from turning too soft to be handled and makes the process a bit more streamlined.
Proper Cheese Chunks
The size of the block or chunk of cheese you are working with also matters. If the cheese is supposed to be grated safely, manageably sized pieces that fit comfortably in your hand are best. It is hard to control the placing and can easily slip off the grater in order to grate such a big, cumbersome block. Smaller pieces are easier to handle and don't tempt you too close to the sharp edges of the grater. Additionally, using a piece of cheese about the size of the surface on which you're grating, avoids the final damaging scrapes for getting every last bit of cheese.
Consider Pre-Grating the Cheese
Working with a hard block is often best done if you cut up the cheese into slices first. Then, you can handle it so much better and get through grating far faster and far more evenly. Thin slices are especially helpful for harder cheeses, such as Parmesan, which can be terribly difficult to press through the grater's surface. They will be considerably smaller, and it will be much easier to control so that your hands won't slide too much towards the grater.
