Buying guide
Graters: Box, Rasp or Rotary?
Which grater to use for cheese, zest, nutmeg and vegetables.
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A good grater makes quick work of cheese for Welsh rarebit and zest for a lemon drizzle. Different shapes suit different jobs.
Our shortlist
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
Types
| Grater | Best for |
|---|---|
| Box grater | Cheese, vegetables: several blade sizes in one, stable to hold |
| Rasp (fine) grater | Citrus zest, hard cheese, nutmeg, ginger |
| Flat grater | Grating straight over a dish |
| Rotary grater | Hard cheese at the table |
Look for
- Sharp, etched blades that cut rather than tear.
- A non-slip base on box graters.
- A cover for rasp graters to protect fingers and the blade.
Tip
Chill cheese before grating: it grates more cleanly and sticks less.
Frequently asked questions
What grater is best for lemon zest?
A fine rasp grater takes off just the coloured zest and leaves the bitter white pith behind.
Is a box grater worth having?
Yes: it has several blade sizes in one and is stable on the worktop, ideal for cheese and vegetables.
How do I stop cheese sticking to the grater?
Chill the cheese first; cold cheese grates more cleanly.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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