Western graters are terrible

Akir
2025-06-01T00:33:45Z

I rarely ever used graters before, but in the past month or so I've been on a spring roll rampage. You've gotta have some whiskered cucumbers and carrots, and a mixture of impatience and inadequate knife skills means using a grater. Previously I had a super cheap one from Daiso, but that one broke so I got a nice new one from Oxo. And even though it's technically a lot more featured than the Japanese dollar store version I was using before, it's actually way worse. Today I tried to do a technique I've heard of, shredding tofu, and even though I was using extra-firm it crumbled instead of shredded.

The big difference between the Daiso and Oxo graters is that the Daiso one had maybe 3-4 rows of "teeth" doing the grating and the Oxo one has something like 15-20 of them. That gives you a heck of a lot more friction and you need to put a lot more force to use it. This doesn't just mean that your delicate food will be destroyed, it also means you have to press so hard that you risk your hand slipping and getting shredded. It also means you can't try to get large shreds because it will gum the process up.

In contrast, the fewer holes in the Japanese one would take more passes to shred the same amount of food, but each pass is so much easier because you have the benefit of being able to build up speed and momentum as you shred. It feels like you're making slices instead of trying to force food through a mesh. The holes are also in the center of the grater so each shred is going to be the full length of the thing you're grating.

Why is it that every western grater is built like this? Don't people realize how bad it is?

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