Graters

What is the really sharp, bumpy side on my cheese grater for?

On my four sided cheese grater, there are two sides with holes that are obviously to make cheese or carrot shreds, another for slices, but there is another side that if you touch it with your finder is very sharp and the little slicers protrude outward. What is this side for?

Public Comments

1. In theory, it's for grating - but all it's good for is ruining sponges.
2. Killing.
3. For grating spices or peels (lemon, orange, citron, lime etc)
4. Same thing - to grate in a very fine, almost powder like way ( parmesan cheese would be a good example of using that grating area )
5. it is for zesting orange or lemon
6. its for extra fine grated cheese
7. It's for hard things like hard cheese (parmesan for instance) or nutmeg, stuff like that. It doesn't actually cut shreds, it just 'scratches' the surface and breaks loose little particles. If you grate a carrot on the side with the holes you get long, thin 'shreds' of carrot. If you grate it on the sharp, pointy side, you get carrot 'mush', almost as if you ground the carrot in a blender. My Jewish Ukranian grandmother used to do this with potatoes to make latkes at Chaunikah time. (Boy, were they good!)
8. Grating harder cheeses such as Romano, etc.
9. For grating spices or peels (lemon, orange, citron, lime etc) And for extra fine grated cheese and for realy hard cheese like parmesan
10. hard cheese. ..like Parmesan
11. Parmesan or other hard cheese
12. It's for grating hard cheeses, like Parmesan. You know the texture that comes in the prepackaged bottles of Parmesan cheese? That's what you'll get if you use that side. It's also good for zesting limes, lemons, oranges...as well as nutmeg and ginger.