So… What’s That Tiny Side of the Cheese Grater Really For?

You know that feeling when you’ve been using something forever—like, forever ever—and then one day you realize you’ve been missing half the point? That was me and my box grater.

There I was, grating cheddar for tacos like I had a clue, when my cousin leans over and says, “You ever use this side?” She pointed to the one with the teeny-tiny holes—the side I usually just scraped my knuckles on by accident. I told her, “That? I thought that was there to make me feel bad about myself.”

But guess what? That little mystery panel on the grater isn’t useless at all. It’s kind of genius, honestly. And today, I’m here to spill the (shredded) cheese.

Why You Might Start Loving That Forgotten Side

• Makes Parmesan come out like fluffy snowflakes

• Works like a charm for zesting citrus—zippy and clean

• Fresh nutmeg or chocolate dusting? That’s the one

• Sneaky way to get more flavor out of everyday stuff

• No new gadgets needed—just love what you already own

Okay, Let’s Talk Box Graters—Yes, All Four Sides

Here’s a quick refresher in case you haven’t stared at yours lately like it’s a Rubik’s cube:

• Big holes – Classic. Shred cheese, potatoes, or apples in no time.

• Medium holes – Good for carrots or slightly firmer cheese like Colby or Monterey Jack.

• Slicer side – I use this for cucumbers, zucchini, or a thin slice of cheddar when I’m pretending I’m fancy.

• Tiny-hole side – The one we’re talking about. The unsung hero. The side most of us ignore.

So What Is That Tiny Side Actually For?

Alright, here’s the deal. Those teeny holes are for:

• Hard cheeses, like Parmesan, to get that light, snow-dust texture

• Lemon or orange zest—without scooping up bitter pith

• Nutmeg or cinnamon, freshly grated (smells like Christmas)

• A bit of garlic or ginger when you want it paste-like but not messy

What comes out isn’t shredded, it’s powdery. Think: restaurant-style finish. That sprinkle of cheese that melts the second it hits hot pasta? That’s from this side.

And if you’ve never grated a bit of dark chocolate onto whipped cream or warm banana bread—baby, you are missing out.

Why Most People Ignore It (I Did Too)

It’s honestly not your fault. No one teaches you how to use a box grater. It’s not like your mom handed it to you and said, “Here’s the tiny-hole side. Use it with wisdom.”

Plus, the holes look so small that it’s easy to assume they’re not good for much. They get clogged. They’re hard to clean. And if you’re not careful? Goodbye knuckles. But once you figure it out—it’s one of those “how did I live without this?” kind of things.

A Few Tips to Make It Work for You

I’ve learned a few things the hard way, so here’s the scoop:

• Stick with dry, firm cheese. Fresh mozzarella is a nope. Parmesan, yes.

• Push steady, not hard. You don’t need to muscle through it—just be consistent.

• Rinse right away. Seriously. Those holes will hold a grudge if you don’t.

• Use a toothbrush (an extra one, not your daily driver) to clean out the stubborn bits.

If you’ve got arthritis or trouble gripping, I’ll tell you—there are flat graters and rotary ones that do the same thing, just more gently. Worth looking into.

Wanna Get Fancy?

Alright, here’s where we have a little fun. This side isn’t just for cheese:

• Zest an entire lemon into olive oil and cracked pepper for a citrusy salad dressing

• Grate frozen butter with it to make biscuits fluffier than a down comforter

• Dust chocolate over homemade tiramisu or a sleepy Sunday latte

• Grate ginger or turmeric right into your simmering chicken soup

It’s the kind of tool that rewards curiosity. Try something weird with it—you might surprise yourself.

Storing & Reheating: Let’s Keep It Simple

• Grated cheese? Toss it in a container with a pinch of cornstarch—keeps it from clumping.

• Zest? Freeze in tiny bags or ice cube trays with a splash of juice.

• Chocolate or spices? Cool, dry container. Done and done.

If you’re reheating something cheesy, try low heat with a little foil on top. Melts slow, stays creamy.

Alright, Friend—Your Grater’s Calling

I guess what I’m trying to say is: sometimes the most ordinary tools in our kitchens are quietly doing the most. That fourth side on your box grater? She’s not flashy. She’s not loud. But she gets the job done.

So next time you’re standing in your kitchen, cheese in hand, give her a spin. Try the tiny holes. See what happens. You might just fall a little more in love with cooking again.

And hey—if you’ve got a wild use for that side (or another kitchen tool you’ve been sleeping on), I’m all ears. Leave a comment. Let’s chat. Kitchen talk is my love language.

—Marlene
Currently covered in flour and probably grating cheese again.