A kitchen grater usually has larger holes for shredding cheese, vegetables and other ingredients; zesters use much finer blades to remove the fragrant outer layer of citrus without taking too much of the bitter white pith.
Cue the parmesan showers, citrus confetti and chocolate curls with graters and zesters made for the finer things. Since 1977, Peter’s of Kensington has been making grating great again with cheese shavers and zesters from Microplane, OXO, Joseph Joseph and more, ready for everything from pizza night to lemony bakes and Sunday sauces.
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Why buy a quality grater or zester?
Chief of cheese, commander of citrus, closer of the cooking show. A quality grater or zester means parmesan falls light and fluffy over pasta, lemon zest lands fine and fragrant, garlic and ginger disappear into silky sauces, and chocolate turns into capture-worthy curls. Quality blades mean less grating grind and more even results with a tool that keeps the fine finishes coming long after the first lasagne.
Your guide to choosing the right cheese and kitchen grater?
If you want one grater to cover most jobs, buy a box grater. It handles cheddar, carrot, potato and bigger prep with multiple blade sizes in one. If your cooking leans towards parmesan over pasta, citrus zest, garlic, ginger, nutmeg or chocolate, a fine handheld zester is the better everyday option. Love serving hard cheese straight over the plate? Go rotary. Short on drawer space? Choose a flat hand grater.
For texture, coarse blades suit chunky shreds, fine blades suit delicate finishes, and ribbon blades suit curls and wider slices.
Complete your kitchen tool kit
Once you’ve grabbed the right graters, keep the prep parade moving with chopping boards for a solid starting point, slicing and chopping tools for the bigger cuts, then add kitchen gadgets for extra cleverness and kitchen joy.
Frequently Asked Questions
What is the difference between a grater and a zester?
What can you use a fine zester for besides citrus?
Plenty! Fine zesters can be used for grating fine parmesan over pasta, whole nutmeg over custards or cocktails, and dark chocolate over desserts or palm sugar. It adds fine texture and concentrated flavour without big shreds.