Grater demonstration
A ceramic grater is simple to use, easy to clean, and surprisingly versatile. Watch the demo, then keep the quick guide nearby for garlic, ginger, cheese, spices, chocolate, and more.
How to use it
Loosen the garlic skin in the peeler by pressing and rolling it between your hands or on the counter. Lightly wet the grater with cold water, hold the plate by the edges, and rub the clove over the ceramic teeth until you reach the root end. The result is a silky garlic paste with deeper flavor than ordinary minced garlic.
For ginger, turmeric, carrot, jalapeno, horseradish, radish, and similar ingredients, start with a damp grater. Fibrous roots work best with a back-and-forth motion. Use the brush to lift the pulp from the ridges.
Keep the grater dry for hard cheeses, nutmeg, cinnamon, nuts, seeds, coconut, and fine chocolate. Hold the plate upright over your recipe or serving dish and let the shavings fall where you need them.
Softer foods are easier to grate when chilled or lightly frozen first. Try citrus zest, soft chocolate, banana, berries, cucumber, apple, pear, or pineapple when you want a delicate finish.
Wash by hand with warm soapy water or place pieces on the top rack of the dishwasher. The brush is useful for clearing the ceramic ridges after garlic, ginger, or other pulpy ingredients.