What if we stopped placing it vertically?

Like many, I’ve always used my grater by placing it vertically on a plate. But I discovered that it can also be laid out horizontally!

The result: everything I grate stays inside, no need for an extra dish. A small change… that makes life easier!

The classic side – not just for cheese!
The medium-toothed side is probably the most used: perfect for grating carrots into soup or cheese for a salad. But here’s a surprising tip: by wrapping it in plastic wrap, it becomes an excellent tool for crushing garlic! No need to scrub the grater after use, the pulp comes off easily with the wrap. A real time-saver!

The small raised teeth – finally revealed!
This side always intrigued me… until I discovered that it’s perfect for zesting a lemon! But that’s not all: it also helps remove fish scales, or even recover the burnt surface of a cake without damaging it. Magical, right?

An unexpected ally for herbs
I always thought the larger holes were only for soft cheeses… until I came across a brilliant tip. Just insert the parsley stem and pull it sharply: the leaves stay attached, and the stem is separated in an instant. Faster and cleaner than using a knife!

But what are those two slits for?
Have you ever noticed those two strange openings on some models? I had long ignored their function… until I realized they’re perfect for making ultra-thin slices.
Cucumber, potato for homemade chips, cheese, or ham for a beautiful presentation… It’s quick and elegant!

Should you sharpen a grater? Yes, and here’s how!
My biggest surprise was learning that graters dull over time. Yes, they too need sharpening! No need to buy a special tool: just rub it against the rough bottom of a cup or pass it over a ball of crumpled aluminum foil. A sharp effect guaranteed!

What about you?
Had you ever thought about all these uses? Which one will you try first? Share your tips in the comments!