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Which one should you buy?

A wide, sharp paddle-style rasp with a grippy handle will do everything from Parmesan to lemon zest. Here's what I'd buy:

A rasp grater turns hard cheese into a snowy cloud, zests a lemon without the bitter pith, and grates garlic and ginger in seconds. Small tool, big flavour.

It's one of those things you don't think you need until you've got one, and then you use it every day. A shower of Parmesan over pasta, a bit of nutmeg over a white sauce, lemon zest in a dressing. Little touches, big difference.

Why a rasp grates differently

A box grater has holes punched through the metal, with a raised lip that tears the food into strands. A rasp is different. Its tiny teeth are etched into the steel, leaving edges sharp enough to shave rather than tear.

That's why Parmesan comes out light and fluffy, so it melts into pasta instead of clumping. Lemon zest comes off in fine flakes, leaving the bitter white pith behind. And a clove of garlic or a knob of ginger becomes a paste in seconds, which spreads its flavour right through a dish.

Paddle or long zester? A paddle has a wide face, so it's quicker for cheese and easy to hold over a bowl. A long, slim rasp is lovely for citrus because it curves around small fruit. Both shave the same way.

Microplane Gourmet Fine Grater at a glance

What to look for in a rasp grater

• Etched teeth, not stamped holes. Etching gives the sharp, shaving edge.

• Plenty of teeth. A wide face with lots of teeth gets the job done in fewer strokes.

• A comfortable, non-slip handle. Wet hands and lemon juice are a slippery mix.

• Something to steady it. A rubber foot lets you brace it on a board.

• A cover. To protect the blade, and your fingers, in the drawer.

The Gourmet Fine has all five. It's the one I'd tell anyone to buy as their first rasp.

Who it suits, and who should skip it

Good for you if

• You grate Parmesan or Pecorino for pasta often

• You zest citrus for baking, dressings or marinades

• You'd rather grate garlic and ginger than chop them fine

Skip it if

• You mostly zest lemons and limes: the slimmer Microplane Premium Classic wraps round small fruit more easily

• You want coarse shreds for a gratin or coleslaw: that's a job for a box grater or a coarse blade

How to get the best from it

Move the food, not the grater

Hold the grater over your bowl, or brace the foot on a board, and move the food along it in long strokes with gentle, even pressure. Let the teeth do the work.

Zest without pith

Take only the coloured skin. Turn the lemon as you go and stop when you see white. The white pith is bitter.

Hard cheese

Grate it straight over the plate at the last moment. Finely grated cheese looks like a lot, so you'll often use less than you think.

Garlic, ginger and nutmeg

Peel ginger with the edge of a teaspoon first. A whole nutmeg grated fresh is a world away from the ready-ground stuff.

Cleaning and safety

• Mind your fingertips. The teeth are razor sharp. Slow down as you reach the end of a piece of cheese or a garlic clove.

• Rinse straight away. Brush from the back of the blade, in the opposite direction to the teeth, so you don't shred your sponge.

• Dishwasher or hand wash. The Gourmet range is listed as dishwasher safe. A quick rinse by hand straight after use is easier still.

• Keep the cover on in the drawer.

The one rule

Never grate towards your hand with the last little nub of anything. Save the end for the stockpot or chop it instead.

Questions people ask

What's the difference between a Microplane and a zester?

A traditional zester has a few holes that cut zest into thin strips. A rasp shaves it into fine flakes. Microplane is a brand of rasp grater.

Can I use a rasp grater for cheese?

Yes, for hard cheese like Parmesan. Soft cheese like Cheddar or mozzarella just clogs it; use a box grater.

How do I zest a lemon without the pith?

Grate only the coloured layer, rotating the fruit as you go, and stop as soon as you see white.

Does a rasp grater go dull?

A good one stays sharp for a long time. If it starts dragging instead of shaving, it's time for a new one.

Cook with it

Make my Spaghetti Carbonara, then learn more in my Parmigiano-Reggiano lesson.

Updated October 2026. Prices change often, so check before you buy.