On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:

snip
>
>I use the second-finest part of a plain box grater (it has small holes pushed
>out from the inside, and you grate on the ragged edges). It produces a powder
>(fine, but not super-fine like the deli). Parmesan is a hard cheese, so you
>only get a thin layer of dust per stroke. That's why it takes so long to get 20
>grams.
>
>
I think you would do better with a microplane. With a microplane you
stroke the cheese in one direction only. They are very sharp, but no
barked knuckles.
I fear the side of the box grater that you describe. It is just
waiting to get your knuckles.
Janet US