Janet Bostwick wrote:
> 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.

Okay, I'll see what's available.

> I fear the side of the box grater that you describe. It is just
> waiting to get your knuckles.

Not my knuckles but maybe my fingertips.