Because the holes are tiny and sharp, this side can be a bit tricky. Here’s how to stay safe:
Grip the grater firmly on a cutting board to prevent slipping.
Use short, downward strokes—don’t drag your knuckles.
Stop with a small piece left in your fingers instead of grating to the very end.
Use a fork or garlic holder if you prefer more protection.
When to Use Each Side of the Grater
Coarse holes:
Shredding cheddar, mozzarella, vegetables, potatoes.
Medium/fine holes:
Parmesan, citrus zest, spices.
Slicer side:
Cucumber ribbons, zucchini slices, potato chips.
Spiky fourth side (the mystery side):
Garlic paste, ginger paste, onion juice, chocolate dust, ultra-fine cheese.
Now your grater’s full potential is officially unlocked!
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