Coarse is a different tool, not a bigger one
A fine grater turns cheddar into a damp paste and carrot into wet pulp. Coarse teeth cut strands that hold their shape — which is what you want on top of a bake, through a slaw, or squeezed out for potato cakes. The two are not interchangeable, and most kitchens need both.
The shape does the work
This one is short and wide rather than a long wand: eight inches by four. More blade meets the food on every stroke, so a block of cheddar takes a quarter of the passes. Over a mixing bowl, held in one hand, that is the difference between a job and a chore.
Etched, not punched
The teeth are etched into the steel rather than stamped out of it. Stamped teeth leave a ragged underside that packs with food and tears what it grates; etched ones cut cleanly and rinse clear under the tap.
It stays where you put it
Non-slip on the handle and on the base, so it holds against a bowl rim instead of walking across the counter when you push. The cover snaps on for the drawer — coarse teeth are the ones that catch a finger reaching past them.
Not the right tool if…
You want zest, or parmesan fine enough to melt into pasta. Coarse teeth will take the pith with the zest and leave cheese in chunks. For that, use one of our zesters.
Registered, it carries our lifetime warranty. Two minutes, and it’s ours to replace.
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