On Sat, 5 Jul 2014 12:53:59 +1000, "DavidW" > wrote:

> 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.
>
>
Actually, it's not hard to use a microplane if you pay attention.

--
All you need is love. But a little chocolate now and then doesn't hurt.