"Janet Bostwick" > wrote in message
...
> 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

So true.

Cheri