Savor Series Extra Coarse Hand Grater: What to Grate and How
By Microplane | Published: 2026-11-04
Category: 사용 방법 가이드
Learn how to use the Savor Series Extra Coarse Hand Grater for hashbrowns, coleslaw, and cheese. Step-by-step technique plus common mistakes to avoid.
Quick answer
Use the Savor Series Extra Coarse Hand Grater for large, fluffy shreds of cheese, potatoes, and cabbage. Hold the grater at a slight angle over a bowl, apply light pressure, and let the blade do the work.
Why extra coarse shreds change your prep
Extra coarse blades produce wide, thick shreds that hold their shape and release moisture differently than fine graters. That makes them ideal for hashbrowns, where you want distinct strands that crisp rather than clump, and for coleslaw, where a larger cut keeps cabbage crunchy after dressing.
The trade-off is speed and effort: you cover less surface per stroke than with a fine blade, so extra coarse grating rewards a steady, deliberate pace. Soft cheeses also tend to smear on any grater, so the extra coarse blade is best reserved for firm and semi-firm varieties.
When the extra coarse blade is the wrong choice
Skip the extra coarse blade for hard, dry cheeses like aged Parmesan if you want a fine, fluffy pile for pasta; a finer grater gives you more surface area and faster melting. Also avoid it for delicate herbs or citrus zest, where the large teeth tear rather than cut.
If you need uniform, thin shreds for baking or garnishes, a finer blade will give you more control. The extra coarse grater is a prep tool for volume and texture, not precision.
Step-by-step: grating with the Savor Series Extra Coarse Hand Grater
- Set up your station: Place a large bowl or sheet pan under the grater and hold the grater at a 45-degree angle with the blade facing down. A damp towel under the bowl prevents slipping. Check that the grater sits stable before you start; a wobble leads to uneven pressure and scraped knuckles.
- Prep your ingredient: Cut cheese, potatoes, or cabbage into pieces that fit comfortably in your hand and are no wider than the grater's blade area. For hashbrowns, pat potatoes dry after grating. Don't overload the blade; smaller pieces glide more smoothly and reduce strain.
- Grate with light, even strokes: Press the ingredient against the blade and slide it down in one smooth motion, using the full length of the blade. Let the teeth cut rather than forcing the food through. If the ingredient starts to smear or stick, you're pressing too hard—ease up and use a faster stroke.
- Finish and clean promptly: Tap the grater gently over the bowl to release shreds, then rinse the grater under warm water immediately after use. Use a brush to push food out of the teeth. Waiting until food dries makes cleanup harder and can dull the blade over time.
Product facts
- Savor Series Extra Coarse Hand Grater: Extra coarse blade crafted in the USA for grating hard cheeses, soft cheeses, and vegetables. This blade handles both firm cheese and vegetables, so you can use one tool for hashbrowns, coleslaw, and cheese without switching blades.
Savor Series Extra Coarse Hand Grater
