Zyliss Restaurant Cheese Grater - Gift for Cooks - Culinary Chef Gift - Handheld Rotary Grater - Cheese, Vegetable, and Nut Shredder for Right- & Left-Handed Cooks - NSF Restaurant Certified - White

Fantastic and easy to use. Much better than using a regular grater.

Grater works really well for hard cheeses and chocolate. Very durable and easy to clean in the dishwasher.

For me, I am not a fan, but I don't have the hand strength to squeeze for the grinder, but if you're younger it would work just fine. It did a good job. Sometimes it's kind of hard to get it to clean up and it was hard to get it unscrewed. That could be because I'm old

It is easy to use, disassemble, clean, and reassemble, and the blades are very sharp. I wish there was a insert for softer cheeses, though.

Yes, I like this cheese grater. It works well, it's durable, and it's a good value with the price. Now I want to tell you about Italian restaurants and cheese.Most Italian restaurants have a shaker jar of grated cheese on the table. When you sit down at the table, unscrew the lid of this jar and take some cheese out with a spoon. Then put some between your thumb and your index finger, and squeeze. If the cheese sticks together in a clump, it's good fresh cheese. However, if it if it does not clump together when you squeeze it, it's either old, stale cheese, or it's that tasteless, pre-grated, store bought stuff that contains up to 50% cellulose (wood) which serves as an anti-clumping agent. If this is the case, just get up and leave without ordering. If this is the best the restaurant can do with its grated cheese, it's a good indication that the restaurant does not serve high-quality Italian food.Now, here's some information about which Italian cheese you may want to buy for grating. Most people just refer to all of these Cheese's as Parmesan cheese. There are, in fact, three distinct types of Italian cheese to use for grating. The first, and mildest cheese, is called Romano.Next, is Parmesan cheese. Although many people use the term parmesan to refer to any Italian cheese used for grating, it is actually a specific type of cheese. It's a sharper cheese than the Romano, but not the sharpest Italian cheese.The Italian cheese that has the sharpest flavor, is called Lucatelli. Of course, in order to find this cheese, you'll have to go to an Italian deli that Imports many of its products. If you have a Little Italy in your town, this is where you'll most likely find an Italian deli. In San Diego, where I live, there's an Italian Restaurant and Deli in Little Italy called Filippi's.As I'm sure you already know, a hard cheese can last virtually forever in a refrigerator. It's important though, to wrap it in plastic and not paper. Otherwise the refrigerator will dry it out. I'm only telling you this because most Italian delis will wrap the cheese in paper and not plastic. And, if you keep the cheese in a block and only grate it when you use it, it will stay fresh forever.Because a hard cheese will not go bad in the refrigerator, you don't have to wash your Zyliss grater every time you use it. All you have to do is put your Zyliss grater in a ziplock bag with your cheese and put it in the refrigerator. There's no need to wash it if the cheese on it isn't going to go bad. (Yes Mom, I know I should wash it anyway.)Lastly, here's a tip for how to grate a soft cheese. In descriptions of cheese graters, it will usually say somewhere that it's not possible to great a soft cheese. Not true. If you ever want to grate a soft cheese, all you have to do is freeze it first. If you're using a cheese grater like the Zyliss that has a small compartment to put the cheese into, it's best to cut the cheese into pieces before you freeze it. This is because it's a lot harder to cut it into pieces after it's frozen.Bon appetit.

With a bit of effort grates 10 year aged Parmesan, cheese hard like a rock. Looks well made, white reenforced plastic of sorts with a scary sharp stainless drum and a soft rubber like material on the handle end. One drawback, when grating aged cheese, the drum puts a lot of pressure on the handle/drum connection, a coarse thread like connection that becomes very very tight and difficult to undo for cleaning. Under “normal” circumstances, its easy to clean, the loading area is big enough for a good chunk of cheese, about 60 by 45mm.

This has been easy to use and great! Shreds Parmigiano cheese perfectly.

It grates. It produces a nicely fine product. The harder the cheese, the better it works. But. It does not clean easily. The simple rigid curved steel 'file' type does the same job and cleans up much easier. Unlike the file type, you are much less likely to grate the end of your fingers. After using, the crank handle does not unscrew easily. You must find a way to grip the other end to keep it from turning as you try to unscrew the crank handle. as the mechanism is cloged with tiny bits of cheese Cleaning the grate itself requires lots of hot water and a short bristle brush. I use an old tooth brush. I am reluctant to put the grater plate in the dish washer because the typical detergent will eat up thin stainless steel.